Allowing the cookies to cool completely on a cooling rack before storing them in an airtight container will assure they stay fresh and chewy for days. If they last that long. Try it — baking's not only fun, homemade sweets are the best!
I like to bake on Saturday mornings as I listen to favorite programs on public radio. It's both relaxing and productive. I end up with goodies to eat and don't miss a beat of "Wait, Wait Don't Tell Me" or "The Arts Connection" or I bake right after lunch and listen to Ira Glass and "This American Life".
I use 3/4 cup of butter not vegetable shortening (hydrogenated product) and I cut back on the amount of sugar called for in most recipes. One cup of brown sugar and 1/2 cup of white is enough, with 3 cups of oatmeal, one cup of flour, 1/2 tsp of baking soda, one tsp salt, one beaten egg, 1/2 cup of water, one tsp vanilla. Beat the butter and sugar together until light and creamy, add the egg and water and mix well. Whisk together the oatmeal, flour, baking soda and a teaspoon of salt in a separate bowl and then add to the wet mixture. Once the dry ingredients have been incorporated, add 1/2 cup each of the extras of your choice. Chocolate chips, chopped nuts, raisins, dried cherries or apricots, coconut or combinations of any of these. Be adventurous; experiment. I cover the baking sheets with parchment paper and drop the dough by rounded tablespoons for large cookies; rounded teaspoons for smaller cookies. Don't overcrowd the cookie sheets - 3 across and 4 down seems to be good spacing for the big cookies. The large cookies take anywhere from 12 - 15 minutes at 350° or a little longer depending on the accuracy of the temperature in your oven. Watch them after 10 minutes to be on the safe side. Smaller cookies cook more quickly. Vigilance pays.
Till next time . . . keep on cooking.