The Ricco Kitchen

 Print This Post

I really got into baking in college- go figure. I think maybe it was a combination of a need for comfort food and also because I loved sharing with people. It’s a great feeling to see the look on a roommate’s face when they’re frustrated from studying for a test, and you bring up a plate of warm cookies. I originally made this recipe without the oatmeal- for that recipe you’ll see the second set of ingredients. The process is exactly the same except with slightly different amounts of ingredients, and of course, the original doesn’t use oatmeal.

Ingredients (Oatmeal) 

• 3/4 cup White Sugar
• 3/4 cup Brown Sugar (packed/sifted)
• 2.5 cups flour
• 2 tsp Vanilla Extract
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 Eggs
• 2 room temperature sticks (1 cup) of Butter (if you use salted, don’t add any salt, if you use unsalted, add a pinch of salt)
• 2 cups Oats
• 1 cup Chocolate Chips
• 1 cup Butterscotch Chips

Ingredients (No Oatmeal)

• 1 3/4 cup White Sugar
• 3 cups flour
• 1 tsp Vanilla Extract
• 1 tsp Baking Powder
• 2 Eggs
• 2 room temperature sticks (1 cup) of Butter (if you use salted, don’t add any salt, if you use unsalted, add a pinch of salt)
• 1 Tbsp warm water (At the end I like to add a bit of warm water, especially if the dough is thick)
• 1 cup Chocolate Chips
• 1 cup Butterscotch Chips

Preheat the oven to 350°F.

Cut the butter into chunks in your bowl and whip it together to make sure it will mix well.

Add the sugar and whip together. (These pictures depict the oatmeal recipe, if you are making the original, use all white sugar)

Add the vanilla extract and mix in.

Add the eggs. It’s better to add one at a time and beat them just until they are mixed. Over mixing can sometimes lead to flatter cookies.

In a separate bowl, mix the flour, baking powder and salt (if applicable).

Add flour mixture to the cream mixture in slowly and in sections. Mix in each section until all the flour is blended and add some more flour.

When the flour is all mixed in, add the oatmeal (if applicable). Mix well.

Then add in the chips and mix just until chips are evenly dispersed in the dough.

This recipe yields around 4 dozen cookies. Since I don’t have 4 different cookie sheets, I just butter up 2 at a time and reuse them.

So, butter up the sheets- I just take the whole stick in my hand and “draw” the butter on the sheet. Take a spoon, or a small ice cream scoop, and spoon up a glob (about 1″ diameter) roll it in your hands into a ball, and place it on the sheet. 12 to a sheet

Bake for 15 minutes, or until golden brown. Remember, they keep cooking even after you take them out of the oven.

Let them cool on a wire rack, and ENJOY!

Enjoy!