I am lucky in love.
It’s almost been 37 years, since I said ” I Do.”
I still like the sight of him. I still like the sound of him. I still like the touch of him. I still love all of him!
Tomorrow is Valentine’s Day. I’m pretty sure I won’t be getting chocolates or flowers. He knows me better than that. I’m not the flower type and he’s just not a chocolate guy.
Nope. I didn’t make him these Chewy Oatmeal Chocolate Chip Cookies for Valentine’s Day. Heck No.
There is one thing that annoys me about my husband . . .
He does not like Chocolate chips! Have I mentioned, that the two most important men in my life, both hate chocolate chips. My Dad + my husband = crazy guys.
These cookies . . . Oh these cookies are still one of our favorites.
Back to these cookies. These big puffy, chewy oatmeal, raisin, dried cherry, chocolate chip cookies are spectacular. I did actually make them for a class he’s teaching tomorrow.
These chocolate chip cookies have a tiny bit of molasses in the ingredient list. You certainly can’t taste it, but it brings out a richness that just can’t be explained in words. There is a tiny bit of cornstarch in the dough. This is what a Bakery might add to their cookies to make them hold that puff. You know that glorious rise and puff you see in the oven . . . only to watch it fall. The little bit of cornstarch makes the cookies rise and stand tall. Seriously!
Note: I decided to make my cookies a tad smaller than the mega 1/3 cup cookies as stated in the recipe. I figured I would be eating some of them, and the smaller the cookie, the better for my hips. Watch the cookies closely . . . don’t over-bake them. The addition of molasses makes the dough a bit darker in color to begin with. Set your timer. My smaller cookies were done in 10 minutes or less. Yummy!
I do hope that whom ever you’re with . . . makes you laugh . . . makes your feel safe . . . loves your flaws . . . listens to you cry . . . helps you get up when you’re down . . . puts you first . . . tells you you’re beautiful & whispers I love you everyday.
That’s not lucky, that’s blessed, that’s me.
Recipe adapted from Golden Barrel Molasses.
- 1/2 cup butter at room temperature
- 1/2 Brown Sugar
- 1/4 cup white sugar
- 1 egg
- 1 tbsp Molasses
- 3/4 cup all purpose flour
- 1 1/2 cups Old fashioned Oats
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cornstarch
- 3/4 cup raisins or dried cherries
- 1/2 cup chopped walnuts
- 1/2 cup dark or milk chocolate chips
- Preheat the oven to 350 degrees and line 2 sheet trays with parchment paper or use a split.
- In a small bowl, combine flour, oats, cinnamon, baking soda, salt and cornstarch. Set aside.
- In a large bowl, cream together the butter, brown sugar, white sugar, egg and molasses. Stir until completely smooth. Add in the dry mixture and stir until evenly mixed.
- Add in the cherries or raisins, walnuts and chocolate chips and mix in.
- Let Cool on rack and store in an airtight container.
- FOR LARGE COOKIES: If making large cookies, portion cookie dough into 1/3 cup balls and roll in between palms to make round. It will make exactly 8 cookies. Press balls down with the palm of your hand to flatten slightly.
- Cook 4 on a tray, but only 1 tray at a time. Space evenly and bake for 13 to 15 minutes or until cookies are light golden brown.
- FOR SMALLER COOKIES: Use a medium cookie scoop to for normal size cookies. You will get approximately 15 to 18 cookies. Make sure you press balls down slightly with palm of hand before baking. The cornstarch in the cookies makes them stay quite puffy!
- Baking time will be 10 to 12 minutes or until lightly golden brown.