Chocolate Chip Cookies
This is by far my favorite chocolate chip cookie recipe. We make them all the time and they always turn out delicious. I find that the 10 minute cooking time is perfect, any longer and they get a little too crispy.
2½ cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
8-12 ounces chocolate chips (we prefer a mix of semi sweet and milk chocolate)
1. Preheat oven to 375 degrees F.
2. Blend the oats in a food processor or blender to a fine powder. Mix together the blended oats with the flour, baking powder, baking soda and salt. Set aside.
3. Cream together the butter and both sugars until light and fluffy, 3-4 minutes. Beat in the eggs and vanilla extract. On low speed gradually mix in the flour mixture, beating just until incorporated. Gently mix in the chocolate chips.
4. Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake in the preheated oven for 10 minutes. Cookies should be lightly brown and set on the outside but still look a little undone in the middle. Let cool 2-3 minutes on the baking sheet and then transfer to a cooling rack to cool completely. Store in an airtight container.
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
8-12 ounces chocolate chips (we prefer a mix of semi sweet and milk chocolate)
1. Preheat oven to 375 degrees F.
2. Blend the oats in a food processor or blender to a fine powder. Mix together the blended oats with the flour, baking powder, baking soda and salt. Set aside.
3. Cream together the butter and both sugars until light and fluffy, 3-4 minutes. Beat in the eggs and vanilla extract. On low speed gradually mix in the flour mixture, beating just until incorporated. Gently mix in the chocolate chips.
4. Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake in the preheated oven for 10 minutes. Cookies should be lightly brown and set on the outside but still look a little undone in the middle. Let cool 2-3 minutes on the baking sheet and then transfer to a cooling rack to cool completely. Store in an airtight container.
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