I was just valking down de street vone day, a man come up to me and he say, "Would you like to be a supermodel?" and I say "Oui" and the next day, I am in New York, on de covah of Vouge.
I was feeling sad, so I made Oatmeal Chocolate Chip Cookies. I couldn't find my normal recipe, which became a staple from April to May in Elmira Jeffries, room 103. Mrs. Hunter, named the best caterer in the Lehigh Valley again this year, and also my employer, gave me a well-loved cook book before I left in June. It includes a recipe for Oatmeal Chocolate Chip Cookies, which turned out, like most other things in the Frog Commissary Cookbook, to be delicious.
The Frog Commissary's Oatmeal Chocolate Chip Cookies
1 cup butter, room temperature (2 sticks)
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups rolled oats (occassionally labeled as "old fashioned")
2 cups chocolate chips (just use the whole bag)
Preheat the oven to 350F. Line a baking sheet with parchment paper. In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract. In a medium bowl, stir together the flour, baking soda, baking powder and salt. Gradually beat the flour in to the sugar mixture until just incorporated. Stir in the oats and chocolate chips by hand. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread (and they spread, believe me). For 10-13 minutes (closer to 11 or 12 in my experience), until golden brown at the edges and light golden at the center. Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.
I did feel better after I made the cookies. I also blasted "The Wiz" soundtrack through the house.