And the Award for Best Chocolate Chip Cookie Goes To…

Last night I was texting friends during the Academy Awards, just like everybody else on the planet, and one of my best friends let me know she had made chocolate chip cookies that did not turn out. So sad! I promised to share my favorite chocolate chip cookie recipe, so here it is.

Here is the thing – it isn’t even one of my original recipes. Who says I’m not flexible? I happen to like my chocolate chip cookies with all kinds of stuff in them; oatmeal and nuts, cinnamon (yes!) and even dried cherries. But, sometimes you just need a good, old-fashioned chocolate chip cookie recipe. I found a this recipe a few years ago, allrecipes simply called the Best Chocolate Chip Cookies and have made several times. I like it better than the classic Toll House Cookie recipe because it is less oily and a little more substantial, almost cakey. Both are good, but they turn out very differently.

Not to leave you hanging with only the trailer for my own Oatmeal Chocolate Chip Cookie recipe – I have included it below. So, take your pick, have a bake-off! Buy some red envelopes and mix them up before you open them – you can decide which recipe wins for Best Chocolate Chip Cookie – will the real winner please stand up – or sit down – or be dunked in a cup of coffee already!

My Oatmeal Chocolate Chip Cookie recipe from Baking Pure & Simple – always a contender, just probably in a different category.

Chocolate Chip Oatmeal Cookies

assorted-cookies-1
Chocolate Chocolate Chunk Cookies, Oatmeal Chocolate Chip Cookies and Coconut Macaroons all from Baking Pure & Simple

1 cup unsalted butter, room temperature

1 cup sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

1 teaspoon baking soda dissolved in 2 teaspoons of hot water

1½ cups whole wheat or spelt flour

1 cup flour

1 teaspoon cinnamon (optional)

1 teaspoon salt

2 cups oatmeal

1 to 2 cups semi-sweet chocolate chips or chunks

1 cup walnuts or pecans, chopped

1 cup dried cherries (optional)

Preheat oven to 350°F. Cream butter and sugars. Add eggs and vanilla and continue to cream for a few minutes longer. Add baking soda dissolved in hot water and mix. Combine dry ingredients through salt and add. Mix until just blended. Stir in oats, chips, nuts and dried cherries. Drop by tablespoons on a non-stick baking sheet.  Bake for 12 to 15 minutes. Makes 3 to 4 dozen.

Variations:

The “Earthy Cookie” Gluten-free Version: Substitute ½ cup almond flour and 2½ cups Gluten-free Baking Mix for the flours. Add ½ cup more oatmeal.

Maple Syrup Version:  Substitute maple syrup for the (white) sugar. Reduce to one egg. Increase oatmeal to 3 cups.

White Chocolate Macadamia Nut Version: Substitute white chocolate chunks for the chocolate chunks and macadamia nuts for the walnuts or pecans. Get crazy and substitute shredded coconut for the dried cherries if you would like or leave them out all together.

Note: For softer cookies reduce the oatmeal to 1½ cups.


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