Here’s how it went down.
Committees are a necessity of working in higher education. It’s how we roll. There are weeks when I spend more time in committee meetings than in my office. I know the same is true for my colleagues. So, for the committees I chair, I try to bring something good to eat when we meet. Most of my committees are small; a dozen cookies or a loaf cake more than do the job. But, if everyone shows up, the committee I chair the first Wednesday of every month can be a beast. A handful of cookies would only agitate them.
So, it was with good intent that I set out to make some chocolate chip oatmeal cookies to go alongside another treat for March’s meeting.
When the cookies were done, I set aside exactly the number I needed for my meeting and gave TD the rest. To be clear, I handed over at least a dozen and a half of these guys.
The bag of cookies was never seen again.
The evening before my meeting, I set out the cookies and cake I’d made so that I’d remember to grab them on the way to work. When I got up, only a handful remained. I stood there for at least two minutes trying wish the cookies back into existence. There wasn’t time to make another batch and I was kind of irritated that someone who didn’t make the cookies and didn’t need them for a meeting had decided to eat them (and we aren’t talking about the Kitchen Gods).
The reply when asked about the missing cookies: “But I was hungry.”
To this I asked, “What about the bag of cookies I gave you?”
“But that was two days ago.”
“So? They were my cookies.”
“You knew these were for a meeting”
“But I was hungry.”
The good news is that this must be a pretty decent oatmeal cookie recipe.
The bad news? If you are TD, revenge will be mine when you least expect it. Sleep with one eye open my friend.
Great minds think alike. While the recipe below is totally respectable, if you are looking for an oatmeal cookie recipe that’s a little more exotic, try out Ann’s Cranberry Chocolate Chip Oatmeal Cookies. The addition of wheat germ is genius I tell you.
adapted from Bouchon Bakery, Thomas Keller & Sebastien Rouxel
- 1 C + 1 1 /2 TBS (153 g) all purpose flour
- 1/2 tsp (2.3 g) baking soda
- 3/8 tsp (1 g) ground cinnamon
- 1/2 C + 3 1/2 TBS (138 g) granulated sugar
- 1/4 C + 1 1/2 TBS (75 g) lightly packed dark brown sugar
- 7 1/2 ounces (212 g) unsalted butter at room temp.
- 1 egg (52 g)
- 1 3/4 C (134 g) old fashioned oats
- 2 C chocolate chips
- 1 C coarsely chopped pecans (optional)
Note: the original recipe makes 6 very large cookies using a #10 (2 1/2 inch) ice cream scoop. I needed more than 6 cookies (though, that’s what I ended up with) and so used a 3/4 inch scoop to yield about 3 1/2 dozen cookies.
- Sift flour, baking soda and cinnamon together into a medium bowl. Set aside.
- Add butter to the bowl of a standing mixer fitted with a paddle attachment and cream the butter on medium speed until it is the consistency of mayonnaise and holds a peak when the paddle is lifted.
- Add the sugars and mix for 3-4 minutes until fluffy, scraping down the bowl as needed.
- Add the eggs and mix on low for 15-30 seconds until just combined. It’s okay if the mixture looks broken.
- Add the dry ingredients in two batches, mixing on low for 15-30 seconds after each. Scrape the bottom of the bowl to incorporated all ingredients.
- Add the oats, chocolate chips and pecans and incorporated by hand.
- Refrigerate dough for 30 minutes.
- Preheat oven to 325 degrees and position racks in the upper and lower thirds of the oven.
- Scoop cookies to desired size and place on parchment-lined half sheets leaving at least 2 inches in between cookies.
- Bake until golden brown–14-16 minutes rotating sheets halfway through. Remove from oven and let sit in pans for 5 to 10 minutes then transfer cookies to cooling rack to cool completely.