Homemade cookies are meant
to look like they are made with love.
This recipe is a Lybbert family recipe, passed down from one baker to the next. Though the ingredients are simple, the key is to let dough freeze overnight. It gives the ingredients a chance to marry. All the sweet and savory flavors–the brown sugar, the butter, the vanilla–infuse the oats. Makes for one heck of a cookie . . .
1 c. unsalted butter
1 c. brown sugar
1/2 c. white sugar
1 1/4 c. flour
3/4 tsp. salt
2 eggs
1/4 c. water
1 tsp. vanilla extract
1 tsp. baking soda
3 c. oats
chocolate chips
In a large bowl, cream together butter, both sugars, eggs, water and vanilla. Mix until smooth.
Sift flour, salt & baking soda into a medium bowl. Slowly transfer the dry ingredients into the wet ingredients. Keep stirring.
Once the wet and dry ingredients are combined, fold in oats.
Lay out a large piece of plastic wrap, and pour the dough in the center. Work the dough into a long roll shape, making sure there is enough wrap to cover all the dough.
Tightly wrap the long roll, securing the ends. Place the dough in the freezer, and let the roll set overnight.
The next morning, remove the roll from the freezer, and preheat the oven to 350 degrees.
Unwrap the roll on a large cutting board. With a knife, slice 1″ cookies from the roll, and place them 2″ apart on a large baking sheet.
Press chocolate chips pointed side down on the top of each unbaked cookie.
Bake in the 350 degree oven for 10 minutes or until golden brown.
Let cookies cool on a wire rack before serving.
YUMMMM! I need to make some stat!