Mom’s oatmeal cookies
When I was young, my mom did things differently from the other mothers. When the other kids were eating sugary cereals, I had to eat Uncle Sam. When the other kids were drinking milk shakes, I had to drink raspberry kefir. And when the other kids had smooth, flat store-bought cookies in their lunch boxes, I had chunky, lumpy homemade oatmeal cookies that looked like golf balls.
Appearances aside, I loved these oatmeal cookies as they were spiced with brown sugar and dotted with chocolate chips. But they looked strange, definitely not like the other kid’s cookies or something you’d find at a bakery. And when you’re in elementary school, appearances mean everything.
In the fifth grade, we had assigned seats at our lunchroom table. I was seated next to a boy named Vance. I knew him from our country club as we had taken tennis lessons together that past summer, but over the course of the school year we became better friends and he asked me to “go with him.” I thought he liked me because I was cute and lively (my nickname was Spaghetti Legs) but in time, I realized the truth.
Once I became Vance’s girlfriend, he told me that what was his was mine and vice versa. So I got to eat his Oreos and he got to eat my mom’s cookies. I thought that I was getting the better end of the deal and he was just being kind.
But one day I didn’t want to eat Oreos—I wanted my mom’s oatmeal cookies. Vance threw a fit. “You don’t want to trade? Your mom’s cookies are the best cookies I’ve ever had. I wish I had a mom who made cookies as good as these! And you don’t even appreciate them!” he said.
I was shocked at his outburst. Someone would choose lumpy, chunky cookies over perfect store-bought cookies? And that’s when I knew—my mom’s cookies were indeed superior.
I held my ground and told him I’d be happy to trade my peanut butter and banana sandwich on homemade bread for his baloney sandwich on Mrs. Baird’s, but it was no deal. He wanted those oatmeal cookies.
We broke up soon after—it was fifth grade after all—but remained good friends throughout our grade-school years. And sometimes, when I was feeling generous, I’d share with him my mom’s oatmeal cookies—no reciprocation necessary.
Mom’s oatmeal cookies
Ingredients
- 3/4 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- 1 cup whole-wheat flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 cups chocolate chips
Instructions
- Preheat oven to 350° F.
- Cream together the butter, sugar and egg. Stir in the vanilla, rolleed oats, flour, salt, baking soad, and chocolate chips, and mix well.
- Working in batches, place 1 teaspoon-sized balls of dough on a greased or parchment-paper lined cookie sheet and bake at 12-15 minutes or until set. Cool before serving.
I made the cookies and they were DELICIOUS!!! My dough was pretty crumbly too but since a use a small spring scoop to dish out the dough, I just crammed the dough in and they were fine (but the shape didn't chanege much in the baking)! I added pecans and some cinnamon to mine, so good! They were the perfect dessert to my baked salmon and hatch potato casserole. Thanks, Lisa!
–Jennifer
Marjorie–It is amazing!
TBSamsel-Pecans are an excellent addition.
Rapunzel210–It's been so long since I had carob, I'm actually feeling nostalgic for the flavor.
Annie–Yep, I hated it at the time but I'm very grateful now for being introduced to such healthy food at an early age.
Mary–I firmly believe that a story behind a dish definitely makes it taste better.
Anna–I'm with you–not a raisin fan at all!
Miss Meat and Potatoes–For these I use flat oats, either Bob's Red Mill or Quaker.
Lisa–Thank you and you're welcome.
Ashley–Thank you!
Lisa–They can be crafty!
Marissa–That's my kind of breakfast! I can eat refritos anytime of day!
Yoyo–Raisins are probably healthier, but I much prefer the chocolate chips.
Tommy–I definitely think her choices had a positive affect on the foods I eat today.
Farmer Jen–Aww, thank you!
TKW–He was a smooth dude, indeed!
Cheri–You sure can. Now note that the cookie unbaked is a little dry and lumpy so don't go overboard with the additions. It also doesn't change shape when baking because of the fat-grain ratio.
Suzinoz–Thanks for the vote! And I agree, pecans are good in everything!
Joyce–You're lucky–my mom never gave into my desire for sugary cereal.
Fresh Local and Best–You're very welcome!
Romaine–I know, that was such a wonderful aroma! Did you ever tour the bakery as a school field trip?
Cyndi–I'm just doing my job!
Ethel–I love teacakes, too!
Lynda–I'm with you–can't stand raisins!
Priscilla–it must have been tough, but your mom sounds like a good mom. Did the kids tease you about yogurt?
The Greasy Spoon–Do you pour whiskey on top of it? Interesting!
Cherie–These lumpy cookies make a strong case for not judging things by appearances.
The Glenns–Excellent news, glad they some Dallasites happy!
Class-Factotum–Bless her heart indeed! I can't imagine a life without homemade cookies!
Ashely–Yay! So glad you liked them!
Justin–Yep, food is definitely the way into a man's heart.
Pity–Thank you!
Debra–Thank you for the vote! And doesn't that topping sound amazing?
Jennifer–Yes, regular flat oats but not instant or quick oats. And I used a teaspoon-sized scoop, but you could certainly use a tablespoon if you prefer.
Noodlegirl–Well, then get cooking!
Asriel–Humidity might have something to do with it. Glad it all worked out for you in the end, however.
Lydia–Perhaps he did!
Bee–You've just made my day, thank you! And I completely forgot about those silver-wrapped Ding Dongs but yes, that was definitely something I coveted.
Elana–I'm so sorry I didn't get to meet you either. So many people and so little time.
Harmony–Oh, good. I'm glad it worked out for you!
Anon–Yay! And good to hear they work well with pecans.
I just made these, and they were perfect for when I'm craving a hearty, healthy(er!) cookie. I used rolled (old-fashioned) oats and cut the chocolate chips to 1 cup, as my dough seemed to be bursting with chips even with that amount. No problems here with the texture of the dough — it held together nicely. I did make sure the butter was soft, and I mixed in the flour a bit before adding the oats.
Thanks for a great recipe!
Great story! I didn't get to have any of the junky stuff my friends ate either–no Cocoa Puffs in our house! (My mom didn't go as far as Kefir, though…) And my mom's homemade chocolate-chip cookies looked just like these: little domed lumps. (There was always someone willing to trade lunches with me…)
I've been doing so much research lately on the connection between memory and taste for the new book–and these cookies, plus your thoughts about them, are right on the money. It's hard to explain that connection between the past and our sense of taste–but I don't think you need to, given how lovingly these were prepared and presented. Just gorgeous.