Make Ahead

Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Yield: Makes 3 dozen
Ingredients: 1 cup flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 cup butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 egg; 1 teaspoon real vanilla extract; 3/4 cup old-fashioned oats; 1 1/4 cups semi-sweet chocolate chips

by: Vegetarianized.com

January 8, 2015

0 Ratings

Makes 3 dozen

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Author Notes

I'm not gonna lie, when I'm sick I want comfort in the form of crispy, chocolatey goodness. —Vegetarianized.com

What You'll Need

Ingredients

Directions

Preheat the oven to 350 degrees. Cover two baking sheets with foil and spray with cooking spray.
With a stand or hand mixer, cream butter and sugars on medium high speed for 3 minutes. Add the egg and vanilla and beat for 1 minute more, until light and fluffy.Sugar and butter creamed after 3 minutes of beating on medium-high speed.After adding egg and vanilla, the batter is light and creamy.
Add the flour, baking soda, baking powder and pinch of salt, each slowly and on low speed. Add the oats and combine, and then the chocolate chips and combine - all on low speed.
Using a half-tablespoon, drop 12 cookies, evenly spaced, onto one cookie sheet. Bake cookies for 10 minutes, turning halfway through. While they cook, drop 12 more cookies on second sheet.
When first round of cookies are done, pull them out and let them cool 2-3 minutes before moving to a cooling rack. Pop the second sheet in and repeat with remaining 12 cookies and cooling.

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mrslarkin
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3 Reviews

mrslarkin January 10, 2015

With a stick of butter languishing on the counter for a few days, how could I not make these? We LOVED them. Chewy on the inside, crispy on the outside.I altered recipe slightly, subbing an extra 1/2 cup flour for the oats. (Wasn't in an oat-y mood tonight.) They are awesome. Next time (and there will be a next time) I will use more salt, like maybe 3/4 - 1 tsp.

Vegetarianized.com January 11, 2015

Thanks, Mrs. Larkin! I actually made chocolate chip cookies at culinary school this week, and thought - nope, mine are better! I love, love this recipe (it took me awhile to perfect) - and I'm so glad you do to.