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The baking continues.  Last post I talked about my favorite chocolate chip oatmeal cookie recipe but did not include the recipe.  Here it is. 

Oatmeal Chocolate Chip Cookies

2 cubes unsalted butter, softened

3/4 cup brown sugar

1/2 cup sugar

1 egg

1 1/2 cup flour

1 tsp. baking soda

1 tsp. salt

3 cups old fashion rolled oats

1 cup chocolate chips


1/2 cup walnuts, chopped

1/2 cup dried cranberries or raisins

Anything else you would like to throw in

Preheat oven to 350 degrees. In a bowl, cream together butter and sugars and add egg and vanilla.  Add flour, salt, and baking soda.  Mix in rolled oats and then add chocolate chips, and walnuts, raisins or cranberries.  Drop dough by teaspoon onto ungreased cookie sheet and bale for 8 to 10 minutes. 

Makes about 3 dozen


My other favorite cookie recipe is a ginger molasses recipe.  These would be my most requested cookies to the point that my friends will text me asking me for “Margo Cookies”, meaning the ginger molasses cookies.  There are two tricks to this recipe.  The first is to use large sugar crystals.  These are hard to find and generally can’t be found in your average grocery store.  Specialty cookie stores like Sur La Table or William Sonoma tend to sell them.  The other trick is to pull the cookies out of the oven early.  Do not wait till they look completely cooked like most cookies.  The cookies should be pulled out of the oven when they have a slightly hard edge and a pretty gooey center (they will almost look uncooked).  The reason to pull them out so early is that they continue to cook on the cookie sheet.  By doing this you will end up with a delicious soft-centered cookie.   Here is the recipe. 


Molasses Ginger Cookies 

3 sticks unsalted butter, melted

2 cups sugar

1/2 cup molasses

2 whole eggs, lightly beaten

3 1/2 cups flour

4 tsp. cinnamon

2 tsp. ground cloves

2 tsp. ground ginger

1 tsp. slat

1 tsp. baking soda

1/2 cup granulated sugar, large multicolored crystals for dipping cookies before baking

Preheat oven to 350 degrees. Mix melted butter, sugar, and molasses.  Add egg and mix.  Add dry ingredients to wet and mix until blended.  Chill dough 2 hour or more.  It is best to chill overnight. Form dough into balls.  Dip half the balls into colored sugar.  Place balls sugar-side up on the cookie sheet allowing plenty of room for the cookies to spread.  Bake 8-12 minutes, removing cookies while they are still soft.  Cool on cookie sheets to keep shape. 

Makes about 4 dozen



64 is how many ounces of cream cheese I used when baking cheesecake.  I have been baking a ton.  I have been baking cheesecakes, chocolate chip oatmeal cookies, and am just about to start baking chocolate cake. 

The cheesecake recipe that I used is the Top Secret Cheesecake Factory Cheesecake Recipe.  I have tried multiple cheesecake recipes and this is the best one I have found so far.  The only change that I made is using butter instead of margarine in the crust.  But don’t worry I didn’t use all 64 ounces in one cheesecake; I made multiple. 

These are pretty much the best chocolate chip oatmeal cookies ever! I have made the recipes dozens of times.  There are two cookie recipes that I am known for and this is one of them.  The great thing about this recipe is that you can leave it simple or add all different extras to the recipe such as dried cherries, nuts, toffee, etc.  Either way they are great.  Next time I make it I want to try adding pretzels and peanut butter.  While I have found an amazing chocolate chip oatmeal cookie recipe I am still on the lookout for a really good plain chocolate chip recipe, and I will let you know what I find.