The Mystery of Heidi’s Sister
I came across a recipe I was given about 25 years ago. The name of the recipe is Heidi’s Sister’s Cookies. In all these years, I have never made them, but I do remember being told how fabulous they are.
I decided it was time to try them out. The directions were not terribly clear and the first batch ended up extremely gooey because I melted the butter in the microwave with the sugars. The taste was there so I decided to correct the order in which I added ingredients and see what happened next.
Good thing I did. The second batch was totally different in texture; much more like a cookie instead of thick soup. The cookies do spread so be sure to space them on the baking sheets. Although, even if you do not, the worst thing that will happen is that you have one giant cookie that will need to be cut up.
I loved finding another delicious oatmeal chocolate chip cookie recipe. I have been baking my “Cinnamony” Oatmeal Chocolate Chip Cookies for many years. Heidi’s Sister’s Cookies are very different; still yummy, but different.
Comparing the two recipes side by side, I would say that if you are in the mood for a cinnamony cookie, then stick with my original recipe. However, if you want a straight up oatmeal and chocolate chip cookie, without the spice, give these a try.
Funny thing is that when I shared Heidi’s Sister’s Cookies with others, the first question asked was, “Who is Heidi?” Unfortunately, I do not know. The only clue I have is that Heidi was a friend of someone who was in my life way back when. “Who is Heidi’s sister,” will always remain a mystery to me, but I am very thankful that she shared her recipe all those years ago.
| Heidi's Sister's Cookies | Print |
- 2 eggs
- 1 cup sugar
- ¾ cup light brown sugar
- 16 tablespoons (2 sticks) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cups all purpose flour
- 2½ cups old fashioned oats
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 12 ounces semisweet chocolate chips
- For the cookies:
- Preheat oven to 325°. Line baking sheets with parchment paper.
- Beat the eggs with sugar and brown sugar until well mixed. Blend in melted butter. Add vanilla and then the flour.
- Add oats, baking soda, salt and chocolate chips. Stir until combined.
- Use a small cookie dough scoop to transfer the dough to the lined baking sheets. Do not crowd the baking sheet as the cookies spread.
- Bake at 325° for 15-18 minutes, rotating the pans top to bottom and front to back halfway through.
- Remove from oven and cool completely until cool.
- Betsy's tidbits:
- This recipe will need four baking sheets. If you do not have four baking sheets, do the following: cool cookies on the parchment lined baking sheet for 10 minutes, slide the parchment paper onto a cooling rack, allow the baking sheet to come down to room temperature and then line with parchment paper to bake the next batch.
- There was tremendous debate in my house as to the timing of the cookies. If you prefer a softer cookie, bake closer to 15 minutes. For a crunchier cookie, bake 17-18 minutes.
Do you mind clarifying the size of the scoop. I have a 1 1/2 tsp and a 1TBSP, which I consider small. Which one would you recommend? I have others, but I suspect one of the two mentioned above is what you used. Thank you.
I use a 1-1/2 teaspoon (1/2 tablespoon) measuring scoop. If you prefer a larger cookie, use the 1 tablespoon scoop and bake the cookies longer, watching them carefully the first batch to get your timing right.
1 1/2 is just fine with me. Thank you.
My pleasure.