If Grandma Maxie were still alive, I’d have to give her the sad news that her recipe is no longer on a pedestal.
These cookies are delicious. My mother even asked for the recipe.
Oatmeal Chocolate Chunk Cookies
from The Joy of Cooking
2 sticks unsalted butter
1 1/2 cups packed brown sugar
1/4 cup granulated sugar
2 1/2 tsp. vanilla extract
1 3/4 cups all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp salt
1-2 cups milk chocolate chunks (we like Trader Joe’s pound plus bars)
3 1/2 cups old-fashioned rolled oats
1/2 cup chopped pecans
These are my directions because I’m too impetuous to wait for the butter to soften:
Preheat oven to 350 degrees F.
Partially melt the butter in a large bowl in the microwave on 50% power. Add the sugars, eggs, and vanilla. Whisk well until creamy. Sift the dry ingredients together and fold into the butter/sugar/egg mixture with a spatula. Add the raisins (or chocolate), oats and nuts.
Use a small ice cream scoop or large spoon to drop tablespoon sized mounds of dough onto an greased cookie sheet. Bake for 6-9 minutes, rotating the cookie sheet halfway through, or until the cookies are evenly browned on top and almost firm in the center. Let the cookies sit on the sheet for a few minutes to firm up and remove them to a wire rack to cool.
Makes about 3 dozen.