Is there anything in the world better than chocolate chip cookies, fresh out of the oven + a cold glass of milk? I think not, my friends.
Originally, I had planned to share last night’s dinner recipe with you. Sadly, I didn’t find it all that blog worthy. Which is why I am sharing the recipe for my chocolate chip cookies, because these…these are definitely blog worthy.
You see, I’m a procrastinator. I don’t perform well if I don’t “feel the heat”, so to speak. Back in college, this habit boded particularly well for my friends and roommates. Every time finals week rolled around, instead of studying, I cleaned the house (a.k.a. teeny tiny college apartment) from top to bottom, and to cap off the procrastination, I’d make a batch of these cookies. Actually, I’d make two batches, but would usually consume the first batch before it made it to the oven. (Hellooooo freshman
To be completely honest, the first time my friend, Laura, asked me for the recipe, I had a hard time handing it over. I’m not a particularly great cook — I just experiment endlessly and sometimes get it right — so being known for these cookies was a source of pride. Of course, I did eventually share the recipe. But I’m pretty sure I wrote “ELIZABETH’S Oatmeal Chocolate Chip Cookies” on the top of the page. Just in case there was any confusion over who should get the credit. Yeah, I’m mature.
Now, without further ado, my favorite cookie recipe ever.
- 1 c. whole wheat flour
- 1 c. white flour
- 2 c. brown sugar
- 2 c. oatmeal
- 1-2 sticks of butter — enough to be able to form the dough into balls, but not so much it turns into a goopey mess. I usually use about 1 3/4 sticks.
- 2 eggs
- 3 tsp. vanilla — yes, 3. This is very important. I always triple the amount of vanilla when making chocolate chip cookies. Trust me, friends.
- 1 tsp. baking soda
- 1/2 tsp. cream of tartar — this is optional, but will help to give your cookies that nice, cracked look on top once they finish baking.
- 1/2 to 3/4 bag of chocolate chips — another very important thing to note: never skimp on the brand of chocolate you use. This makes a big difference in the overall quality of the cookies. I use Ghiradelli Semi-Sweet.
Preheat oven to 350 degrees. Combine all of the above ingredients, except the chocolate chips, into a large bowl.
Use either a stand mixer or handheld beaters to mix the dough. Scrape the sides of the bowl, if necessary, to make sure all the dry ingredients are mixed in. Add chocolate chips to your dough — you may find that the chips don’t stick very well. Not to worry, my dear. When you scoop out your dough onto the cookie sheet, just use your hands to roll the chips in. Now, another very important trick: refrigerate your dough for at least 20-30 minutes. This will help the cookies maintain their nice round shape while cooking. You can do this when the dough is still in the bowl, or once they’re on the cookie sheet. I stuck mine in the freezer. Patience is really not my strong suit.
Yes. That is indeed ice cream that those cookies are sitting on. But there’s frozen broccoli underneath. They cancel each other out.
Once the dough has chilled, bake cookies for about 10-12 minutes. I like to bake these just barely long enough, because to me, the perfect chocolate chip cookie is gooey and soft. If that’s not how you like your cookies, we can’t be friends anymore.
Yields: roughly 3 dozen cookies