Oatmeal Cookies, Selma's best ala Splendid Market
This is my version of a the first recipe I ever made alone, and a longtime favorite. Selma's Best Oatmeal Cookies, were from The I hate to Cook book, by Peg Bracken. It's a hilarious read and has many great tips and recipes. I've altered the recipe by using butter instead of shortening, chocolate chips in place of walnuts and recommend a shorter bake time.
This recipe contains butter, sugar, sugar (brown), eggs, flour, baking soda, salt, cinnamon, oats (quick), chocolate chips, vanilla extract
4 dozen servings
Prep time: 25 min
Cook time: 20 min
- 1 cup (2 sticks) salted, softened butter
- 1 cup sugar
- 1/2 cup brown sugar
- 1 beaten egg
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 1 1/2 cups quick rolled oats
- 3/4 cup chocolate chips
- 1 tsp. vanilla
- 1. • Preheat oven to 350 degrees (180 C).
- 2. • Cream together butter, sugar, brown sugar
- 3. • Create a bowl in the center of the creamed mixture, beat the egg and then blend the egg and vanilla into this mixture.
- 4. • In another bowl, sift together flour, baking soda, cinnamon and salt. Add to creamed mixture.
- 5. • Add oats, chocolate chips, .
- 6. • Next, Selma says to chill the dough for 1 hour, and put walnut sized pieces on a baking sheet. Then butter the bottom of a small glass and dip it in sugar, and flatten each cookie with the glass. I have had fine results just dropping spoonfuls of the dough onto a silpat covered baking sheet, and skipping the sugared glass.
- 7. Bake for 8-10 minutes, for a cookie with a crunchy outer edge and a chewy center.
- 8. In the oven, the edges should look just a little dry and the center of the cookie should be puffed up and soft looking.
- 9. lift the cookies from the tray using a spatula and put them on a rack to cool.