Oatmeal Cookies, Selma's best ala Splendid Market
By: Emily Heston
Published: Tuesday, October 18, 2011 - 2:36pm

Ingredients




1 cup (2 sticks) salted, softened butter 
1 cup sugar 
1/2 cup brown sugar 
1 beaten egg
1 1/2 cups flour 
1 tsp. baking soda 
1/4 tsp. salt 
1 tsp. ground cinnamon
1 1/2 cups quick rolled oats 
3/4 cup chocolate chips 
1 tsp. vanilla

Preparation

1 •              Preheat oven to 350 degrees (180 C). 2 •              Cream together butter, sugar, brown sugar 3 •              Create a bowl in the center of the creamed mixture, beat the egg and then blend the egg and vanilla into this mixture. 4 •              In another bowl, sift together flour, baking soda, cinnamon and salt. Add to creamed mixture. 5 •              Add oats, chocolate chips, . 6 •              Next, Selma says to chill the dough for 1 hour, and put walnut sized pieces on a baking sheet. Then butter the bottom of a small glass and dip it in sugar, and flatten each cookie with the glass. I have had fine results just dropping spoonfuls of the dough onto a silpat covered baking sheet, and skipping the sugared glass. 7 Bake for 8-10 minutes, for a cookie with a crunchy outer edge and a chewy center. 8 In the oven, the edges should look just a little dry and the center of the cookie should be puffed up and soft looking. 9 lift the cookies from the tray using a spatula and put them on a rack to cool.

About

This is my version of a the first recipe I ever made alone, and a longtime favorite. Selma's Best Oatmeal Cookies, were from The I hate to Cook book, by Peg Bracken. It's a hilarious read and has many great tips and recipes. I've altered the recipe by using butter instead of shortening, chocolate chips in place of walnuts and recommend a shorter bake time.