Chocolate Chip Oatmeal Cookies

© Can Stock Photo / NorGal

Sometimes you want a chocolate chip cookie. Other times you want an oatmeal cookie. Why not have both at the same time? While this delicious recipe isn’t included in the Rosie’s Riveting Recipes historic cookbook, it’s nonetheless easy to prepare, and delicious.

By the way, I use almond extract instead of vanilla, and it really gives the cookies some extra zing.

Gayle Martin

Chocolate Chip Oatmeal Cookies

  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2  cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract*
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick oats
  • 1 cup chopped walnuts (optional)
  • 1 cup semisweet chocolate chips

Preheat oven to 350F.

Cream together butter, brown sugar and white sugar in a large mixing bowl until smooth. Beat in eggs. Add vanilla and stir. Combine flour, baking soda and salt in a separate bowl and blend into butter mixture a little at a time. Mix in the quick oats and fold in the walnuts, (if desired), and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets covered with parchment paper. Bake for approximately 12 minutes. Allow cookies to cool for about 3 minutes before transferring to a cooling rack.

*Almond extract may also be used.

 

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

 

 

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Chocolate Chocolate Chip Cookies

© Can Stock Photo / NorGal

Chocolate may have been rationed in Rosie of Rosie’s Riveting Recipes day, but fortunately for us, those days are long gone. There really is no such thing as too much chocolate. Certainly not when you’re a chocolate lover like me. During the holidays what better way to celebrate than to add a few touches to a classic recipe and go for the chocolate. This recipe is my own creation, inspired by the classic Nestle Toll House recipe.

Gayle Martin

CHOCOLATE CHOCOLATE CHIP COOKIES

• 2 sticks butter or margarine, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup cocoa
• 2 tablespoons coffee (if desired)
• 2 1/4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 large (12 oz) package of chocolate chips

Preheat oven to 350F. Place flour, baking soda and salt on a piece of wax paper and set aside. Cream butter, sugar, brown sugar and vanilla together in a large mixing bowl. Blend in eggs, mixing thoroughly. Add cocoa and coffee, if desired, and mix thoroughly. Blend in dry ingredients, a little at a time, until moistened. Fold in chocolate chips. Drop by rounded teaspoon full onto an ungreased cookie sheet and bake for approximately 10 to 12 minutes.

Note: If the batter should become too dry and crumbly after adding flour simply add small increments of coffee or water, (one tablespoon or smaller), until moistened.

For a little more zing, use pumpkin spice flavored chips, if available, or add a teaspoon of cinnamon or pumpkin pie spice.

 

Cover photo by Robert Resetar.

The Rosie’s Riveting Recipes historic cookbook is available on Amazon and Barnesandnoble.com.

 

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Orange Chocolate Chip Cookies

© Can Stock Photo / NorGal

I love finding new recipes. I also love baking. So, whenever I find a recipe I like I’ll add my own touches to make it my own. The following is one such recipe. I made a few changes and tested it on a few musician friends. Musicians are great guinea pigs. They’ll try anything, and they’ll give you honest feedback. This recipe is musician tested and musician approved.

 

ORANGE CHOCOLATE CHIP COOKIES
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tablespoon orange zest*
  • 1 teaspoon orange juice
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (semi-sweet or white chocolate)
  • 1 cup chopped walnuts (optional)

Preheat oven to 350F. Grate one medium to large orange into a small bowl and squeeze its juice into a separate small bowl. Set both bowls aside. Stir flour, baking soda and salt into a medium sized bowl and set aside. Cream softened butter, sugar and brown sugar together in a large bowl until fluffy. Beat in eggs and add orange zest and orange juice. Mix until well blended. Stir in dry ingredients in small increments until well blended. If dough is too stiff add small amounts of water until desired consistency. Add chips and walnuts, if desired. Drop tablespoons of dough onto ungreased baking sheets and bake 10 to 12 minutes.

*Orange zest is another name for grated orange peel.

 

Cover photo by Robert Resetar.

By the way, Rosie’s Riveting Recipes includes many delicious historic cookie recipes. It’s available on Amazon and Barnesandnoble.com.

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Orange Chocolate Chip Loaf

 

 

We have an abundant supply of citrus in southern Arizona. So, what do you do when someone gives you a big bag full of fresh oranges? You do what Rosie would have done. Use them to create something wonderful. This recipe is easy to prepare and delicious. I had a dear friend who absolutely adored it. 

Gayle Martin

ORANGE CHOCOLATE CHIP LOAF

  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon orange zest *
  • 1/2 cup orange just
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips

OPTIONAL GLAZE

  • 1/2 cup orange juice
  • 1/4 cup sugar

Preheat oven to 350F. Mix flour, baking powder and salt in a medium-size mixing bowl. Set aside.

Cream butter and sugar together in a large mixing bowl. Beat in eggs, one at a time. Add orange zest and orange juice. Mix until well blended. Add flour mixture, a little at time. Fold in chocolate chips. Pour into a greased 9 x 5 x 3 loaf pan. Bake for one hour.

If desired, make glaze by stirring sugar and orange juice together in a saucepan and cook over medium heat until the sugar is completely dissolved. Pour over loaf. Let stand for 10 minutes before removing from the pan.

  • Orange zest is a term for grated orange peel.

 

Cover photo by Rob Resetar

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

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