Summit County Historical Society issued the following announcement on March 17.
Cookies and Cutting Tools
There's still time to sign up for Dave Gates' talk on Tools that Built the Connecticut Western Reserve at 7 p.m. on March 17th. https://bit.ly/36YdOHB
The bonus for attendance is eating one (or more) of volunteer Katie Byard's oatmeal cookies. Of course, there is an Akron connection and she shares the recipe here!
CHOCOLATE CHIP OATMEAL COOKIES - adapted from a Cook's Illustrated recipe
What to make for a Summit County Historical Society gathering. Why oatmeal cookies, of course? Akron's link to oatmeal goes way back. Ferdinand Schumacher began processing oats for oatmeal in the 1850s and Union soldiers ate his product during the Civil War. Eventually, Schumacher's business merged with others to form the American Cereal Co., the precursor to Quaker Oats.
This recipe calls for making 16-20 large cookies. I made smaller cookies and the recipe yielded more than three dozen cookies. Yeah, they might not have been as chewy as the larger cookies, but I liked 'em!
INGREDIENTS:
*2 sticks unsalted butter - softened, but still firm
*1 cup light brown sugar
*1 cup granulated sugar
*2 eggs
*1 1/2 cups unbleached flour
*1/2 teaspoon table salt
*1/2 teaspoon baking powder
*1/4 teaspoon fresh ground nutmeg (I didn't use)
*3 cups rolled oats
*1 1/2 cups semisweet chocolate chips (I use Ghirardelli brand - so rich! And I added about an eight of cup more chocolate chips. Why not!)
You can reduce the white sugar by a one-quarter cup if you want a less sweet cookie, but you will lose some crispness. (I reduced the sugar by about an eight of a cup. My cookies were very crisp as I made smaller ones.) Do not overbake the cookies. The edges should be brown, but the rest of the cookie should be light in color. I use parchment paper on the cookie sheet for easy cleanup. (If you don't use parchment, let the cookies cool on the baking sheet for 2 minutes before moving them to a cooling rack.)
INSTRUCTIONS:
Oven racks should be in low and middle positions. Heat oven to 350 degrees. Using a hand or stand mixer, cream the butter and add sugars. Beat until fluffy, about 3 minutes. Beat eggs in one at a time.
Mix together flour, salt, baking powers and nutmeg (I didn't use nutmeg). Stir this mixture into the butter-sugar mixture with wooden spoon or rubber spatula. Stir in oats and chocolate chips.
Form dough into 16 to 20 2-inch balls and place on one of two cookie sheets covered with parchment paper. Again, I made much smaller balls, yielding more than three dozen cookies. Bake until cookie edges turn brown. Turn the cookie sheet from front to back and switch them from top to bottom racks midway during baking, Keep an eye on the cookies; they can go from not quite done to overdone in a very short amount of time. slide cookies on parchment onto cooling rack.
Original source can be found here.
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