Making these:

https://sallysbakingaddiction.com/dark-chocolate-chunk-oatmeal-cookies/

omitting cinnamon and using only 4 out of 5 small bars in the package of Moser Roth 85% dark chocolate (total package saying 4.4oz) chopped up as chocolate. 

I debating throwing an extra egg yolk in since I've read that that's good for texture, and because I used large and not extra large or other eggs (I grew up always using the bigger ones and it feels a little weird not to) but chose not to this time. I also creamed the sugars and butter for a longish time--really let them go on speed 4 in the kitchenaid for 4-6 minutes.

Chocolate chip cookies

 Saving to make later:

https://ask.metafilter.com/327204/What-is-the-best-cookie-recipe#4712211

proportions:

3 2/3c {17 oz} flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt

2 1/2 sticks or 1 1/4 cups {10 ounces} unsalted butter
1 1/4 cups {10 ounces} light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds (20 ounces) bittersweet chocolate chips, disks or fèves

with notes that:

• use a scale
• rest dough for 24 hours
• melted/very soft butter thoroughly mixed with sugar
• fresh/decent quality brown sugar
• salting the top of the cookies

sugar cookies

I've never made a great sugar cookie, but it's been years since I tried. New project: find a recipe and method that works.

Tonight I made the dough for Alton Brown's recipe:

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk

and I added 2 tsp vanilla.
I creamed the butter by itself first, then added the sugar. I never really get my sugar totally dissolved in my butter so it's not gritty, and this time was no exception. My arm just gets too tired. Someday with a better-sized bowl, or a stand mixer, I'll try that. (Or maybe a food processor. Hmm.) By the time I was done adding all of the flour, the dough was in small clumps and didn't/wouldn't really cohere. I'm not sure if that was because my mixer bowl is gigantic, but I think it's happened before. At any rate - you're supposed to chill the dough for two hours, so I divided it in half, scooped up half and molded it into a lump with my hands (and I think the heat and pressure from my hands helped it cohere quite a bit) and wrapped it in plastic wrap, and then added a little more milk to the second half, mixed it more, and wrapped it up. We'll see which (if any) comes out better. Next time, (if I'm not happy with these results) I'll try a recipe that uses two eggs.

Verdict: I am giving up on making sugar cookies because I cannot roll them out without them sticking to the surface or breaking for love or money.

Chocolate chip cookies (without a mixer!)

Recipe modified from http://www.cookingchanneltv.com/recipes/i-want-to-marry-you-cookies-recipe/index.html

1 cup butter
1 1/4 cups dark brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon pure vanilla extract
2 cups flour
1 cup uncooked rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1.5-2 cups chocolate chips

Melt the butter over the stove in a large pot. Turn off the heat. Stir in the sugars until well mixed, then place in fridge for 10 minutes to cool. Meanwhile - combine flour, baking soda, salt, and cinnamon.
Remove mixture from fridge. Add eggs and vanilla; mix well. Stir in flour mixture and oats, then chocolate chips.

Form into 1" (or slightly less) balls on parchment paper on cookie sheet. Chill in fridge for 30 minutes or more. Preheat oven to 325, bake for 12-14 (or more)
minutes. Remove parchment paper from cookie sheet and let cookies cool.

These are nice and chewy, not too thin...but I think I might omit the cinnamon next time. It's distracting. I can also see using a little bit less sugar and slightly fewer chocolate chips.
--
Next attempt, 1/24: 1 cup packed dark brown sugar, 1/4 cup white sugar, no cinnamon, 1 1/4 cups of chocolate chips. The amount of chocolate chips was good, but there was something off about the taste and texture. More sugar next time, I suppose.

chocolate chip cookies w/ oat flour

1 cup unsalted butter, softened
1 cup dark brown sugar, packed
1/3? cup white sugar

^cream

1 1/4 cups white flour
1 cup oat flour
3/4 tsp (?) baking soda
too much salt (next time: 1/2 tsp? or get a goddamn measuring spoon.)
^mix really well

add 2 eggs and 2ish tsp of vanilla to butter mixture. beat til creamy. stir in flour mixture. add about 3/4 of a package of chocolate chips. Chill, perhaps. Bake at 350 degrees for some amount of time more than 10 minutes, on parchment paper. Perhaps add slightly more flour next time. Or chill longer. Or just stop spazzing out about the quality of homemade baked goods because any cookie is a good cookie.

oatmeal chocolate chip cookies

I made these yesterday - recipe from the Nestle site, although I didn't use their chocolate chips.

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 1 1/4 cups packed brown sugar
  
• 1 cup (2 sticks) butter or margarine, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 2 1/2 cups quick or old-fashioned oats
• 2 cups (12-oz. pkg.) chocolate chips
  
• 1 cup coarsely chopped nuts (optional)

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

Notes:
-I'd use slightly fewer chocolate chips, I think. I always feel like there's a few too many.
-It's sufficiently molasses-y with light brown sugar
-I used salted butter and added a pinch of salt
-I used old-fashioned oats, which was fine, and really I can't imagine using quick-cooking. As it is the oats seem (to me) to melt into the cookies quite a bit.
-they are kinda sweet. I might dial back the sugar a little.

Chocolate Crinkle Cookies

I used to make chocolate crinkle cookies when I was in high school, using a modification of a recipe I'd found in a cookbook from the library. I *think* it was Better Homes and Gardens' Cookies, Cookies, Cookies.

The recipe I used is still somewhere in my mom's kitchen, written out in purple pen on a 4x6 index card, but she hasn't had time to look for it. I remember it had 4 eggs, oil rather than butter or shortening, and that it called for squares of unsweetened chocolate, which I replaced with cocoa powder and oil because melting chocolate and then letting it cool to the right temperature for $recipe is a pain.

At any rate, I just googled a bit and there's a recipe floating around on the 'net that's probably the same one, so I'm putting it here for safekeeping 'til I try it out. It's not a hot weather recipe because if it's hot the powdered sugar will dissolve into the dough and you won't get the gorgeous contrast between clean white powdery powdered sugar and the deep brown cracks of chocolate cookie.

1/2 cup vegetable oil
4 squares of unsweetened chocolate, melted sub 3 TBS cocoa powder + 1 TBS oil for each, so 12TBS (3/4 c) cocoa & 1/4 c oil
2 cups granulated sugar (some places on the net say 1 3/4)
4 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

1 cup a lot of powdered sugar

In a large bowl, combine eggs, granulated sugar, cocoa, oil, baking powder, salt, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. [I actually do this with a fork instead.] Gradually beat in as much of the flour as you can with the mixer [or stir with a fork.] Using a wooden spoon [or a fork], stir in any remaining flour. Divide dough in half [or don't...this just makes it easier to keep one half chilled while you're assembling the rest into cookies later.] Cover and chill for 2 to 24 hours or until dough is easy to handle.

Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Set up a bowl with lots of powdered sugar.
Shape dough into 1-inch balls and drop them into the powdered sugar, rolling around to coat. I try to touch them as little as possible (try shaking the bowl) so that the heat from my hands doesn't work the powdered sugar into the dough. Place balls 1 inch apart on prepared cookie sheet. You will probably need to put the dough back into the fridge in between assembling each sheet's worth of cookies. The should look like this.

Bake in the preheated oven about 8 minutes or until edges are set and tops are dry. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) These are definitely something you're "underbaking," or so it feels.

NOTES:
1) you will probably need to put the dough in the freezer, not just the fridge, for a bit
2) don't assemble the cookies in the kitchen, it'll be too hot. Dining room table is good.
3) parchment paper is awesome for these.

Vegan Pumpkin Oatmeal Cookies

Found here. Originally from Post-Punk Kitchen.

Pumpkin Oatmeal Cookies

2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg

1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds

1 cup walnuts, finely chopped
1/2 cup raisins

Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don't spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You'll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they've had some time to cool and set.

---

I omitted the raisins and did use the ground flax seeds. I baked most of them on parchment paper, which was fine, but all of them needed slightly more than 16 minutes to bake.
They were a bit too sweet; if I make them again, I'll use closer to 1 cup of sugar and have them be more like muffins than dessert-y cookies.