Itsy Bitsy Foodies

My husband, who is typically not a dessert person, has often talked about these rich chocolate cookies that his brother used to make when they were younger.  My first attempt at making them resulted in an important lesson regarding baking with butter.  Though still soft and tender, the cookies in my first batch spread out while baking and ended up very thin.  After searching around on the Internet I found an intriguing article about butter and how it should be properly handled to make the best cookies.  I have since referenced this article in numerous cookie and baking expeditions and I no longer underestimate the power of butter.  (And I vow to never again soften my butter in the microwave when I’m in a hurry, my first misstep when I initially baked these cookies.)

Subsequent trials with these double chocolate-y cookies have proven succesful.  The oatmeal helps to keep the cookies chewy and as long as you don’t overbake them, they will be soft and tender.    

TIP: For a great resource regarding how to bake with butter, check out this New York Times article.