We're not big cookie eaters in the largehearted household, but when the talk turns to cookies, the discussion turns to the soft/crunchy cookie debate.
I was lucky enough to grow up in a household where most of our cookies were homemade and if they had something nutritious in them, then so much the better. So it was rare that we got store bought cookies except for Oreos. I used to beg my Mom to get us the Chips Ahoy because my classmates would have them in their lunchboxes. You can't get a crunchier cookie than a throw-'em-against-the-wall-and-watch-them-shatter Chips Ahoy!
Then sometime in the 80's the soft cookie came along. Mom had slacked up a bit on the homemade baked goods opting for the pre-packaged soft chocolate chip cookies in the red resealable pouch. I've never liked those cookies. I'm willing to bet there are unnatural polymer-based softening agents in those cookies. They just don't act right with milk.
I like my cookies crunchy. It's a texture thing, plain and simple. David likes his chewy, especially if they're fresh out of the oven, which just about nixes it on his appreciation of store-bought cookies.
Which do you think is better, crunchy or soft cookies?
Click "more" for my mom's toll-house cookie with oatmeal recipe.
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
3 c. rolled oats (quick or old fashioned, uncooked)
1 pkg. semi-sweet chocolate morsels
1 c. chopped pecans (optional)
Heat oven to 375 degrees. Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt; add to butter mixture, mixing well. Stir in oats. Stir in chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container. 4 1/2 dozen.Posted by linda on July 20, 2004