Recipe From: Laura Watson
Mmmmm...... Warm choc. chip cookies, fresh out of the oven-- paired with a glass of cold milk..... What could be better? :) This recipe is my favorite! They are thick, chewy, and rich chocolatey perfection!
I like to use Ghirardelli miniature semisweet choc. chips. Also, you can drop the temp. to 325 for a more chewier cookie. This is a make-ahead recipe since an important part to their perfection is to chill dough for at least 5 hrs. or overnight.
My other tip would be to use grass fed Kerry Gold Pure Irish Butter from Costco or Walmart. It makes such a difference in the richness of the batter. Enjoy!!
INGREDIENTS
1/2 cup rolled oats
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup unsalted butter (two sticks), softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon freshly squeezed lemon juice
2 large eggs
3 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)
DIRECTIONS:
Pulse oats in a food processor until semi-fine. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with spatula.
In a medium-sized mixing bowl, add butter, both sugars and cream together. Add vanilla extract, lemon juice and eggs. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula.
Add the dry ingredients to the wet ingredients and mix with a spatula, being careful NOT to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough and stir with spatula. Again, be careful not to overmix or they will have a cake-like texture.
Using a large cookie scoop, (3 TBSP or you can use a medium-sized one to make even more cookies), scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 5 hours or overnight.
Heat oven to 350 degrees F (or for a more chewier cookie, set at 325 degrees). Place cookie dough portions onto baking sheet lined with parchment paper. I love using a Silpat and spread them at least 1 1/2 to 2 inches apart. Bake for 13 to 14 minutes or until desired doneness (for smaller cookies, bake for 12 to 13 minutes). If you are reducing the temp. to 325 for a chewier cookie and bake 16-18 min.
Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies. Makes 28-30 large cookies.
Mmmmm...... Warm choc. chip cookies, fresh out of the oven-- paired with a glass of cold milk..... What could be better? :) This recipe is my favorite! They are thick, chewy, and rich chocolatey perfection!
I like to use Ghirardelli miniature semisweet choc. chips. Also, you can drop the temp. to 325 for a more chewier cookie. This is a make-ahead recipe since an important part to their perfection is to chill dough for at least 5 hrs. or overnight.
My other tip would be to use grass fed Kerry Gold Pure Irish Butter from Costco or Walmart. It makes such a difference in the richness of the batter. Enjoy!!
INGREDIENTS
1/2 cup rolled oats
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup unsalted butter (two sticks), softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon freshly squeezed lemon juice
2 large eggs
3 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)
DIRECTIONS:
Pulse oats in a food processor until semi-fine. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with spatula.
In a medium-sized mixing bowl, add butter, both sugars and cream together. Add vanilla extract, lemon juice and eggs. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula.
Add the dry ingredients to the wet ingredients and mix with a spatula, being careful NOT to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough and stir with spatula. Again, be careful not to overmix or they will have a cake-like texture.
Using a large cookie scoop, (3 TBSP or you can use a medium-sized one to make even more cookies), scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 5 hours or overnight.
Heat oven to 350 degrees F (or for a more chewier cookie, set at 325 degrees). Place cookie dough portions onto baking sheet lined with parchment paper. I love using a Silpat and spread them at least 1 1/2 to 2 inches apart. Bake for 13 to 14 minutes or until desired doneness (for smaller cookies, bake for 12 to 13 minutes). If you are reducing the temp. to 325 for a chewier cookie and bake 16-18 min.
Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies. Makes 28-30 large cookies.
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