My mom always made oatmeal cookies while I was growing up, with the lovely twist of using chocolate chips instead of raisins. Mmmm. Chocolate chips. Since I'm already done making these cookies, typing out the words is making me want to head into the kitchen to snag one.
Best part? The recipe is on the inside of the lid of Quaker Old-fashioned oats container. Imagine my surprise a couple of years ago when I asked my mom for her oh-so-fabulous oatmeal cookie recipe, and she admitted it was from the Quaker container. I asked, "But what if it's changed?" Her reply: Honey, just like learning to fold fitted sheets, perfecting some things only comes with practice, and no amount of advice is going to replace that.
So practice I did. I've found that one of the keys to good cookies is refrigerating the dough for at least 4 hours or so before baking. My mom always did this, and I hated it as a child, because it meant longer until the cookies. It really does make a difference, though.
I'm still working on the timing with the convection oven. The best batch came out after 11 minutes. I'm going to have to start an excel chart to keep track of how long it takes my oven to cook certain things, because you cannot see through the window on the oven, and I open it way too much.
Update 2:18 pm -- I brought in probably about 20-25 cookies into work this morning, saving just a few for the pantry at home, and they are ALL gone. My coworkers likey!
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