I bake a lot of cookies, but usually only one or two varieties each month. Peter knows where the cookies are kept, and I’ve seen him perched on the counter getting to them. They’re not forbidden, but sometimes I’m not prepared with his after-school snack
as he bursts through the back door, ravenous (they eat lunch at 11:15!). “What’s in the hot seat?” he’ll shout, and start rummaging through the cabinets. I don’t know where he heard that expression, but it makes me laugh when he refers to the cookie jar that way.
Oatmeal Raisin Cookies are my husband’s favorite, and as with other favorites, I’ve tried several different recipes in search of the perfect one. You’d think a name like “best ever” would be a winner, right? Not really. So although I pin lots of cookie (and other) recipes, only the ones that earn a thumbs-up mark of approval get saved to My Recipe Box, a private Pinterest board.
But I think this is indeed the perfect cookie. I’d expect it to be, as it’s right off the Quaker Oats container! I double the recipe in my stand mixer until I’m ready to the add the six cups of oats; even the mighty KitchenAid struggles with that and the bowl is really not big enough, so I use a giant stainless steel bowl (one of the best things I ever bought for the kitchen, decades ago) and muscle my way through it.
These cookies live up to their name. I baked 110 of these to last the entire month — hah!
I always bake on parchment paper, but I never enjoyed measuring and trimming and uncurling the paper from the roll to prep the pans. A few years ago I decided that the amount of baking I do justified the expense of buying pre-cut sheets, which are useful for more than just baking, as it turns out, like keeping kitchen science experiments under control. This is what I bought, which should last me until I hang up my kitchen apron for good!
And just who will be stocking the hot seat then, I wonder?