For the sake of nostalgia and simple decadence, every culinary repertoire should have recipe for great chocolate chip cookies. Look no further, you have found it.
Okay. So everyone and their aunt says that they make the best chocolate chip cookies, but I truly make THE BEST CHOCOLATE CHIP COOKIES. I make them on nearly every occasion for people I love and for the people I want to love me! They are gooey and decadent without being raw, and the perfect level of sweet. I always add oats to my cookies for two reasons: 1) to trick myself into thinking they are healthy, and 2) they add structure to the cookie without drying them out, allowing my to use less flour and get that incredible soft texture even once the cookies have cooled.
Being housebound has reignited my passion for cooking and creating after it had dwindled during the final month of my degree and preceptorship. Always a silver lining right? I will definitely have some delicious recipes coming your way. These are some crazy times my friends, I hope you are all staying safe and healthy during this pandemic. And in these crazy times, a little comfort is never a bad thing. Enter my amazing chocolate chip cookies. I make them when I am feeling snack-y, bored, or stressed (so basically all the time). I know the recipe backwards, forwards, and sideways – and I am so excited to share it with you.
Chocolate Chip Cookies
Ingredients
- 1 cup salted butter (room temperature)
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup oats
- 1 cup semi-sweet/dark chocolate chips
Directions
- In a large bowl with electric beaters, beat together brown sugar and butter until fully combined and fluffy.
- Add vanilla and eggs, and beat until fully combined.
- Sift in flour, baking soda, and salt all in one go. Mix using a spatula until just combined.
- Add oats and chocolate chips and combine.
- Refrigerate cookies for at least half and hour. I know, its annoying, but trust me that it makes a world of difference! Meanwhile, preheat oven to 375F.
- Scoop the cookie dough into roughly 1 1/2 inch diameter balls (careful not to roll or overwork the dough) and place on greased baking sheets 2 inches apart.
- Bake for 8 minutes. Allow to cool for about 2 minutes on the pan, and then transfer to a cooling rack.
- Eat all 24 cookies while warm and a single sitting and don’t even feel slightly bad about it.
