Calm Before the Storm

My younger sister makes incredible oatmeal cookies. Each bite crunches and chews and melts all at once. Every few years I would try to bake them myself according to the recipe she gave me, but my cookies were always a disappointment – cakey and soft and wrong. I tried every variation of the recipe I could think of. Cold butter, warm butter, light brown sugar, dark brown, longer cooking times, shorter cooking times. Each variation left me with a pile of cookies I didn’t particularly want to eat.

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I resigned myself to the fact that I would only have a truly good oatmeal cookie when Jeanne felt like making them for me. Then Dagny paid a visit to my older sister, Anna, and came home with a recipe Anna has apparently been using since high school that had somehow passed me by.  Finally, finally, I can make my own crunchy, chewy, melty oatmeal cookies.

If you’re on the east coast, you should have time to whip these up before the power goes out.

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Or am I the only one who equates storm prep with a marathon baking session?

Anna’s Oatmeal Cookies

Preheat oven to 350.

1 cup butter

1 cup sugar

1 cup light brown sugar

2 eggs, beaten

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups flour

2 1/2 cups oats

6 oz chocolate chips

Cream butter.

Add sugars.

Add eggs and vanilla.

Add dry ingredients.

Fold in chocolate chips.

Anna’s instructions are to bake for 5-7 minutes. I think I make my cookies bigger than she does, but mine bake for 9-12 minutes. They’re ready when they’re golden and the edges are lightly browned.

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