- Prep time 10 minutes
- Cook time 10 minutes
- Makes 24
I cannot begin to tell you the number of times a friend has tasted these cookies and said, “I don’t usually like oatmeal cookies, but—!” This is usually followed by, “May I please have another?”
Aunt Lolly’s Chocolate Chip Cookies were a staple of my childhood, even though I don’t think I ever ate one baked by her. My mother made them regularly, by the dozens, and froze them in large, ancient tins lined with parchment paper. She liked to eat them straight out of the freezer, so this is how we always ate them. (When my daughter was a baby, and my little family visited my parents’ house in Montreal, my father would often stumble on my husband standing in front of the freezer at midnight, eating one after another.) They are best, however, an hour or so after they come out of the oven.
The secret here is in the flour—or lack thereof. It lends the cookie a super-thin, lattice-like texture. This is not meant to be a thick and gooey cookie—it’s much more delicate and flavorful. Scoop only a little batter at a time and space them out really well on the parchment paper, or you will end up with one massive mess of a cookie.
Test Kitchen Notes
Featured in: The Handmade Family Cookbook That Took Me 13 Years to Open. —The Editors
butter (one stick), at room temperature
- Heat the oven to 375°F.
- Using an electric mixer, cream the butter and sugar. Add the egg and mix. Add the flour, baking soda, salt, and vanilla, and mix.
- Stir in the oatmeal using a wooden spoon.
- Stir in the chocolate chips.
- These cookies really spread, so use only about a tablespoon’s worth of dough and space well on cookie sheets lined with parchment.
- Bake for 9 to 11 minutes.