For years, I stored my electric stand mixer in the back of a kitchen cabinet. To retrieve the mixer, I had to kneel on the floor, reach into a dark corner, and drag the mixer forward without hitting or damaging anything. Getting the mixer back was hard on my back and made me reluctant to use it. So I took the mixer out of the cabinet and put it on the counter.

I had a white mixer lid handy and put it on top of the mixer to keep the bowls clean. Now I don’t even use a cover. The mixer is by the stove, handy and ready to work. For small jobs, I use a hand mixer. It’s in the original box at the front of a cabinet, again where I can see it.

In many cultures, vacation time is baking time. Home cooks get together and bake coffee cakes, fruitcakes, breads, scones, and cookies. Minnesotans like me bake a variety of cookies and do cookie swaps. Each guest brings several dozen cookies to trade. After coffee and conversation, everyone has a plate of cookies to take home.

I love to bake and have made dozens of cookie recipes. But this recipe is one of the easiest. You just need a bowl, a wooden spoon, a measuring cup, and measuring spoons. No mixer. The dough comes together in minutes and chills for at least an hour before baking. Because everyone in my family loves chocolate chips, that’s what I use. Shredded coconut or dried cranberries can be substituted for chocolate chips.

These cookies freeze well (we love them so much we eat them straight out of the freezer), but they don’t ship well. Thin French fries are too fragile to send to a college student or friend. Also, family members will probably gobble up the cookies and there won’t be any left. Children will enjoy making these cookies. Of course, the best part of baking is tasting the cookies: fresh, fragrant, and hot from the oven.

INGREDIENTS

3/4 cup of regular flour previously sifted

1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup light brown sugar, packed

1 1/2 cups quick cooking oats (not steel cut or instant)

1 cup small chocolate chips

1 1/2 teaspoons pure vanilla extract

1/2 cup canola oil

1/4 cup of water

METHOD

1. Coat the baking sheet with cooking spray. Tear off a long strip of waxed paper and place it on the counter.

2. Using a wooden spoon, mix the flour, baking soda, salt, cinnamon, and nutmeg in a bowl.

3. Add remaining ingredients and combine well. Cool one hour.

4. Heat oven to 350 degrees.

5. Place teaspoon-sized dough on prepared baking sheet, leaving two inches between cookies.

6. Place pan on the middle rack of the oven and bake for 10 to 12 minutes.

7. Let cookies rest 30 seconds before removing from pan. Cool on waxed paper.

8. Store cookies in an airtight container. This recipe makes about 45 cookies.