{"id":3489,"date":"2018-04-23T23:38:20","date_gmt":"2018-04-24T03:38:20","guid":{"rendered":"http:\/\/recipephany.com\/?p=3489"},"modified":"2023-08-08T12:40:00","modified_gmt":"2023-08-08T16:40:00","slug":"hall-of-achievement-chocolate-chip-oatmeal-cookies","status":"publish","type":"post","link":"http:\/\/recipephany.com\/?p=3489","title":{"rendered":"Hall-of-Achievement Chocolate Chip Oatmeal Cookies"},"content":{"rendered":"\n

What do architects know about cookies?<\/p>\n\n\n\n

A lot, I\u2019m sure, since these chocolate chip oatmeal cookies won Best-Tasting Cookie at an architectural firm where my husband once worked. I had baked them early in the morning so they were still warm when he entered them into the contest, slightly crisp on the outside yet chewy inside. I suspect this structure may have swayed the judges as much as the flavor dimension added by an extra splash of bright vanilla and glug of bittersweet molasses.<\/p>\n\n\n\n

It was decades ago, but the construction-paper blue ribbon still hangs as a reminder in our Hall of Achievement. The award proudly holds its own in the swarm of diplomas, certificates and licenses that fill the wall of the corridor, representing family milestones going back generations.<\/p>\n\n\n\n

This recipephany grew out of a recipe for refrigerator cookies I found in a Maypo cook booklet. I used to love Maypo hot cereal and the mapleness of these cookies. But Maypo was a sugar splurge, so it eventually disappeared from our shelves and these cookies.<\/p>\n\n\n\n

I substituted quick oats for the instant Maypo, fiddling around with proportions to get the right chew. As always, I replaced brown sugar with molasses and white sugar (that’s all brown sugar is, anyway), and doubled the vanilla. I also skipped the refrigerator steps and dropped the dough right onto the trays for instant gratification.<\/p>\n\n\n

\n
\"Chocolate<\/a><\/figure>\n<\/div>\n\n\n

Bakers say the key to chewy cookies is underbaking. But how can you call it \u201cunderbaking\u201d if the result is perfection? Yes, cookies should come out of the oven when they look a little underdone\u2014golden around the edges and still a little puffy and moist in the center. But they will continue to cook on the rack, and when cooled there will be nothing underbaked about them.<\/p>\n\n\n\n

These are gooiest and chewiest the day they\u2019re made, and they crisp up as days pass. If you want to keep them fresh and chewy, freeze them, and then simply defrost and serve. They\u2019ll still be award-winning delicious.<\/p>\n\n\n\n

P.S. For a softer oatmeal chocolate chip cookie, you should try Jimmy Bruic\u2019s Banana Vegan Cookies.<\/a><\/p>\n\n\n\n

Hall-of-Achievement Chocolate Chip Oatmeal Cookies<\/span><\/strong><\/h3>\n\n\n\n

Makes about 36<\/p>\n\n\n\n

    \n
  • 2 cups sugar<\/li>\n\n\n\n
  • 1 tablespoon molasses<\/li>\n\n\n\n
  • 1 cup shortening<\/li>\n\n\n\n
  • 2 eggs, room temperature<\/li>\n\n\n\n
  • 2 teaspoons vanilla<\/li>\n\n\n\n
  • 2 cups all purpose flour<\/li>\n\n\n\n
  • 1 teaspoon salt<\/li>\n\n\n\n
  • 1 teaspoon baking soda<\/li>\n\n\n\n
  • 2 cups quick oats (or old-fashioned oats\u2014they work well, too)<\/li>\n\n\n\n
  • 6-12 ounces chocolate chips or chunks (1-2 cups)<\/li>\n\n\n\n
  • \u00bd cup chopped nuts, optional <\/li>\n<\/ul>\n\n\n\n

    Preheat oven to 375\u00b0.<\/p>\n\n\n\n

      \n
    1. Cream shortening, sugar and molasses together. Add eggs and vanilla and beat well.<\/li>\n\n\n\n
    2. Add flour, salt and soda and mix. Stir in oats. Add chips and nuts, if using.<\/li>\n\n\n\n
    3. Using a tablespoon cookie scoop, drop onto parchment-lined trays. Flatten slightly.<\/li>\n\n\n\n
    4. Bake about 9 or 10 minutes, until edges are lightly browned and the center is still a bit puffy and moist. Slide parchment paper onto racks and let cool a few minutes before serving. Store in an airtight container for a few days or freeze to preserve chewiness.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      What do architects know about cookies? A lot, I\u2019m sure, since these chocolate chip oatmeal cookies won Best-Tasting Cookie at an architectural firm where my husband once worked. I had baked them early in the morning so they were still warm when he entered them into the contest, slightly crisp on the outside yet chewy inside. I suspect this structure may have swayed the judges as much as the flavor dimension added by an extra splash of bright vanilla and glug of bittersweet molasses. It was decades ago, but the construction-paper blue ribbon still hangs as a reminder in our Hall of Achievement. The award proudly holds its own in the swarm of diplomas, certificates and licenses that fill the wall of the corridor, representing family milestones going back generations. This recipephany grew out of a recipe for refrigerator cookies I found in a Maypo cook booklet. I used to love Maypo hot cereal and the mapleness of these cookies. But Maypo was a sugar splurge, so it eventually disappeared from our shelves and these cookies. I substituted quick oats for the instant Maypo, fiddling around with proportions to get the right chew. As always, I replaced brown sugar with molasses and white sugar (that’s all brown sugar is, anyway), and doubled the vanilla. I also skipped the refrigerator steps and dropped the dough right onto the trays for instant gratification. Bakers say the key to chewy cookies is underbaking. But how can you call it \u201cunderbaking\u201d if the result is perfection? Yes, cookies should come out of the oven when they look a little underdone\u2014golden around the edges and still a little puffy and moist in the center. But they will continue to cook on the rack, and when cooled there will be nothing underbaked about them. These are gooiest and chewiest the day they\u2019re made, and they crisp up as days pass. If you want to keep them fresh and chewy, freeze them, and then simply defrost and serve. They\u2019ll still be award-winning delicious. P.S. For a softer oatmeal chocolate chip cookie, you should try Jimmy Bruic\u2019s Banana Vegan Cookies. Hall-of-Achievement Chocolate Chip Oatmeal Cookies Makes about 36 Preheat oven to 375\u00b0.<\/p>\n","protected":false},"author":1,"featured_media":6891,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[445,444,443],"class_list":["post-3489","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-desserts","tag-award-winning-chocolate-chip-cookies","tag-chocolate-chip-oatmeal-cookies","tag-maypo-refrigerator-cookies"],"yoast_head":"\nHall-of-Achievement Chocolate Chip Oatmeal Cookies - Recipephany<\/title>\n<meta name=\"description\" content=\"Not only the best chocolate chip oatmeal cookies you'll eat, these are the world's best chocolate chip cookies. 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She ran Brody Marketing (brodymarketing.com) for high tech and biotech companiess. She has an MBA with honors from Boston University, and a BA with distinction from Simmons College in communications. You can find her on Linked In if you really want to.\",\"url\":\"http:\\\/\\\/recipephany.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Hall-of-Achievement Chocolate Chip Oatmeal Cookies - Recipephany","description":"Not only the best chocolate chip oatmeal cookies you'll eat, these are the world's best chocolate chip cookies. 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