In the first few weeks after Dashiell was born, chocolate chip cookies were a dominant food group around this house. People made them for us, including my awesome neighbor Ruth who made Thomas Keller’s recipe from Ad Hoc at Home, and I had a stash of frozen dough I’d made at the end of my pregnancy for emergencies.
We’re out of that stash so it was time to restock. But in an effort to get the whole family sleeping more I’ve been half-heartedly attempting to cut common baby irritants out of my diet. You know, so the breastmilk is more friendly. Which means when I started this batch it was strictly oatmeal raisin. But then by the end, I caved and dumped in a bag of chocolate.
And then after a particularly bad night following the cookies (not necessarily because of them) I decided to get serious about the offensive milk situation and have now sworn off, ready?
chocolate and spices
beans and tofu
so, um, for a vegetarian that leaves not so many things. Especially because I’d say two of my favorite food groups are gassy vegetables and beans. And cookies. Which means we have a big bin of cookies sitting around for Brock. And rolls of dough in the freezer, only to be defrosted when mama can enjoy properly.
The recipe is quite delicious. I just took the NYT chocolate chip cookie recipe (THE go to in times of cookie needs) and adapted it to oatmeal raisin.
I’m not going to post the entire recipe again, just the changes.
Original recipe here.
Use only 1 cup cake flour and 1 cup bread flour.
After you combine the wet and dry ingredients, add 4 cups of old fashioned oats.
Use only 1 bag of dark chocolate chips or chunks and add 2-3 cups of raisins, depending on how raisin-y you like it.
For chocolate, I’ve cut up my own chunks of 60% valrhona chocolate in the past, which is nice, but honestly the 60% Ghirardelli is totally fine too.