Cooking 101

½ pound (2 sticks) unsalted butter, at room temperature

½ cup granulated sugar

1 cup light brown sugar

2 eggs, at room temperature

1½ teaspoons vanilla extract

1 cup rolled oats

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 to 3 cups chocolate chips

Heat the oven to 325 degrees. Place the butter, granulated sugar, and brown sugar in a large bowl and mix with a wooden spoon (or use an electric mixer fitted with a paddle) until creamy. Scrape down the sides of the bowl and add the eggs, one at a time, mixing well between additions. Add the vanilla, oats, flour, baking powder, baking soda, salt, and chips. Mix to combine thoroughly and scrape again.

Drop large teaspoons of dough onto an ungreased baking sheet (if you don't have one, turn your cast-iron skillet upside down, wash the bottom, and use it as a baking sheet) and bake until the edges are just brown, about 12 minutes. For crispy cookies, let cool on the sheet. For soft cookies, remove quickly from sheet with spatula and cool on a rack or a plate. Repeat with remaining dough, cooling the sheet between batches.

QUICK TOMATO SAUCE

Makes 6 cups

This easy sauce can be served on pasta, rice, barley, quinoa, canned beans, or baked potatoes or as a topping for a beef or bean burger or a layer in lasagna. One-half to 1 cup of sauce, with pasta, serves 1 person.

2 teaspoons olive oil

1 small onion, chopped

4 garlic cloves, chopped

½ teaspoon dried basil

½ teaspoon dried oregano

1 28-ounce can diced tomatoes, not drained

1 28-ounce can crushed tomatoes

Heat a large skillet over medium-low heat, and when the skillet is hot, add the oil. Add the onion and garlic, and cook, stirring occasionally with a wooden spoon, until tender but not browned, 7 to 10 minutes. Add the basil, oregano, and tomatoes, and cook until the sauce thickens and turns more orange than red, about 15 minutes.

Puttanesca Sauce To the finished sauce add 2 tablespoons capers, 2 chopped anchovies, ½ to 1 teaspoon crushed red pepper flakes, ½ cup chopped black olives, and ¼ cup chopped flat-leaf parsley.