Cat in the Cream Cookies

One of my favorite memories from my time as a student at Oberlin was going to the Cat in the Cream. I saw a lot of great plays, improv shows, and jazz ensembles by students, and several performances by visiting musical guests.

The other highlight of these memories was the oatmeal chocolate chip cookies you could get for $1. They’re somewhere between a small cake and a cookie, often fresh-baked (they often had a hard time keeping up with demand on show nights). Honestly they’re everything I want in a cookie. I think the recipe was printed in an edition of the Alumni Magazine at some point in the last several years, but this video I found online was the closest I had to hand, so I’m copying it here.

#Recipe

Yield: 20 cookies

#Tools

• Measuring cups and spoons
• 2 large mixing bowls
• Spoon or electric mixer to mix wet ingredients
• Whisk to combine dry ingredients (optional)
• 1 or 2 half-size sheet pans for baking

#Ingredients

• 2 cups butter, softened
• 1 cup granulated sugar
• 2 cups brown sugar or 2 tablespoons of molasses
• 4 eggs, lightly beaten
• 2 teaspoons vanilla
• 4 cups flour
• 2 teaspoons baking soda
• 2 teaspoons salt
• Dash cinnamon
• 4 cups oats
• 3 cups chocolate chips

#Method

1. Preheat oven to 375°.
2. Combine butter, sugars, and/or molasses in a bowl.
3. Add eggs and vanilla. Stir to combine.
4. Mix flour, baking soda, salt, and cinnamon in a separate bowl.
5. Add dry ingredients above to the wet. Stir to combine.
6. Add in oats and chocolate chips. Stir to combine.
7. Drop in large hunks (about 1/4 cup) onto ungreased baking sheets. They don’t spread during baking, but you’ll only get six cookies on a half sheet.
8. Bake until the edges are slightly brown. The original recipe says 20 minutes, but 15 was enough in my oven.