Baking: It’s Like Science, Only Instead of Data You Get Cookies

Life sometimes calls for cookies. This is an indisputable statement of fact. I have ample empirical evidence to support this hypothesis. Well, no, I would have plenty of evidence if I didn’t keep eating all the data.

The thing is, I’m a stress baker. Feeling overwhelmed by homework? Call up a friend and make scones. Panicking about an upcoming dissertation defense? Pop some focaccia in the oven. Exhausted after spending Saturday cleaning up the lab after a flood? Muffins. Trying to find a job, finish a manuscript for publication, and prepare to move to California in less than two weeks? (That’d be me right now.) Cookies. Lots of them.

Chocolate chip cookies are usually a pretty safe bet for those cookie-requiring moments, especially if they’re the kind your mom used to make. Those are the best cookies, bar none.

This recipe is pretty flexible. Once I got it into my head to make these cookies and was midway through before I realized I didn’t have any rolled oats; I subbed granola and could barely tell the difference. If you want a chocolate dough, add 1/4 cup unsweetened cocoa powder in step 2. Add raisins. Add butterscotch chips. Play around. Have fun. De-stress.

Chocolate Chip Cookies
Makes: A whole freakin’ lot of cookies (almost 6 dozen, if you really must know)

Ingredients: 
1 cup (2 sticks) butter or margarine, softened
2 eggs (or equivalent vegan egg replacer)
1 cup white sugar
1 cup brown sugar
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
3 cups rolled oats (not quick oats)
1 package (about 1 cup) chocolate chips
(optional: 1/2 cup chopped nuts)

1.   Blend together butter, eggs, sugars, and vanilla.
2.   In a separate bowl, combine flour, baking soda, and salt. Dump the flour mixture in with the butter mixture and stir until combined.
3.   Stir in the oats (this can take a bit of muscle power, but trust me, it’ll be worth it).
4.   Stir in the chocolate chips (and nuts, if using).
5.   Drop large tablespoon-size dollops on a greased baking sheet.
6.   Cook those suckers at 375˚F for 12min. Let ‘em cool for a few minutes on the baking sheet, then transfer to a cooling rack or wooden cutting board.
7.   Om nom nom.