Chocolate Chip Cookies: Crispy edges, gooey center and loads of chocolate. PERFECTION!
I’ve said it before and I’m saying it again…I LOVE to bake cookies! They are easily one of my favorite things to whip up in the kitchen. I could write a blog on cookies alone, but I should diversity my life, blog and diet. AHEM! 🙂
With that said, I must admit that I believe these to be some of the best. This recipe is actually one of two that are my key recipes for chocolate chip cookies and are soo good. This recipe makes a lot of cookies which is great if you are taking them to a gathering of sorts.
These cookies will go fast once they are set out for the masses to grab. I sent these with my husband to work and a co-worker wrapped one in a napkin and hid it in the microwave. I guess he was saving it for an afternoon pick-me-up. Well…someone found the said cookie and ate it! GASP!! The audacity of some people. I mean obviously the cookie didn’t wrap itself in a napkin and go into the microwave. The cookie thief knew someone was saving that cookie and they chose to eat it anyway. So, I made another batch of cookies so the poor guy could have a cookie! 😉
An important step involved in these cookies is to toast the oats in the oven before adding them to the cookie dough. I just spread them onto a baking sheet and place in a 350 degree oven for about 5 minutes. Be careful not to let them burn. Depending on the pan you use it may take more or less time. There’s also a hint of cinnamon in these chocolate chip cookies!
Here are some more yummy cookies for you to make:
- 1 1/2 cups butter, softened
- 1 1/2 cups granulated sugar
- 3/4 cup packed brown sugar
- 4 eggs
- 1 teaspoon lemon juice
- 2 1/2 teaspoons vanilla
- 3/4 cup old-fashioned oatmeal, toasted
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 cups semi-sweet chocolate chips (I used Ghirardelli)
- 1 1/2 cups chopped walnuts (optional)
- Heat oven to 350 for toasting the oats.
- Once oats are toasted raise oven temperature to 375.
- Line baking sheets with parchment paper.
- Place butter in mixing bowl and lightly cream. You should do this for about one minute.
- Add the sugars to the butter and cream together.
- Add the eggs, one at a time, beating well after each addition.
- Add vanilla and lemon juice, mix well.
- In a separate bowl, combine the flour, salt, oatmeal, baking soda and cinnamon.
- Slowly add the flour mixture to the butter mix about a spoonful at a time, while slowly mixing.
- Add the chocolate chips and walnuts, if using.
- Using a cookie scoop, scoop cookies onto baking sheets and leave about 2-3 inches in between the cookies.
- Bake for 13-15 minutes. You want the edges only to be a little brown.
- Remove from baking sheet and place on a wire rack to cool.
- If you want a larger cookie use about 1/4 cup of cookie dough instead of a cookie scoop.