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Oatmeal Chocolate Chip Cookies:
An Addict’s Answer

By Michelle Fruit

Whenever I eat these cookies I think of childhood summers in Westlake Village, California. Swimming at our pool in the backyard, body painting parties, and making Toll House cookies. Once I mistakenly put a whole cup of baking soda instead of the recommended teaspoon. The adults didn’t notice, maybe they were eating the loaded brownies.

My recipe is adapted from Toll House (shhh don’t turn me in). The extra vanilla is not because it’s loaded with alcohol, but because Dad used to take a snitch, lift his eyebrows and say, “Yum, chocolate chip cookies. Hey, add more vanilla….” Again and again. I think he had also consumed some of the brownies.

My sister recently asked why when she makes these cookies they never taste like mine. It’s all in the sheet you use. You need a basic old-fashioned reliable, made-in-the-USA cookie sheet from the supermarket. Those fancy overpriced insulated ones from Williams-Sonoma just won’t do.

So, if you dare to try these, they may set you free.

Preheat oven to 375°. Mix by hand if you go to the gym, with a mixer if you don’t.
1 C. Butter
3/4 C. Sugar
3/4 C. Brown Sugar
1 tsp. Baking Soda
2 tsps. Vanilla
1 tsp. Water
2 Eggs
1 C. Walnuts (optional)
12 oz. Semi-Sweet Chocolate (Ghirardelli is the best.)
2 1/4 C. Flour
1 C. Oats (optional)

Bake for 10 – 13 minutes.

Enjoy!

Michelle Fruit is a mom and a financial advisor who lives in Indiana.