Moms and I had a little Mother/Daughter day.
We spent most of the afternoon shopping around town, like we women are known to do.
The sad part? We were only supposed to be going to the grocery store for a few baking ingredients.
We eventually got what we needed and headed back to my place to whip up some goodies.
Unfortunately, the original cookie recipe was no where to be found, and the ones we found online didn't suit our cravings, so... we decided to wing it - like we active spirits are known to do.
In short, we threw in a little bit of this, a little bit of that, a dash of this, a cup of that, etc.
Once the mix was ready, I rolled the dough into ping pong size balls and threw them onto the baking tray.
A few minutes later...
They came out better than the recipe would have, i'm convinced.
Which means it's necessary for me to document the info, so I know how to make them again in the future.
2 Cups of Rolled Oats (Instant or Old-Fashioned)
1 Cup of Self-Rising Flour
1 Cup of Raw Turbinado (or White Sugar, or Sugar Substitute)
1/4 Cup of Dark Brown Sugar, Tightly Packed
1/2 Stick of Margarine
1/2 Cup of Canola Oil
1 Tsp of Baking Soda
1 Tsp of Baking Powder
1 Tsp of Vanilla Extract
2 Large Eggs
Dark Chocolate Chips
Yield: 24 Cookies
(Preheat oven to 350 degrees Fahrenheit)
1. Mix all the dry ingredients (oats, flour, powder, soda, sugars, nuts & chips) together in a large bowl. Stir everything & set aside.
2. Melt the margarine in a small pot or saucepan & add the brown sugar and vanilla extract. Let everything melt together & leave on low.
3. Whisk the two eggs together & add the canola oil
4. Put your brown sugar mix into the bowl with your dry mix. Stir well & get rid of any clumps.
5. Add your egg mixture & stir until all the mix is evenly coated & uniform.
6. Let is set for 2-3 minutes.
7. Mold the dough balls and add them to a lightly oiled or tin foiled baking tray.
8. Bake for 13 minutes.
Wait until they cool to remove them from the tray, or else the ooey-gooey goodness will fall apart.