Some of the cookie dough for the wedding... |
I creamed the butter by hand until Andrew bought a hand mixer halfway through his senior year, but with a mixer they come together in no time at all. The trick to this recipe is the oatmeal. Do not leave it out! That's what makes these cookies so chewy and delicious. Chocolate chip cookies are often too dry or crunchy; the oatmeal makes the difference. I find that smaller cookies--about the amount of dough that fits into a spoon--tend to come out better. Plus, smaller cookies are easier to share. I cook them for about 7-8 minutes (Fannie Farmer calls for 8-10 but I know better), until they're browned on the bottom but not necessarily on the top. Then I take them out and let them sit for a few minutes before moving them to the cooling rack. This is a good trick to keep them from overcooking; they bake a little more on the cookie sheet when they're out of the oven, and letting them sit makes them come up more easily without falling apart.
Try to go for about this size--they spread out so much! |
Chocolate chip cookies
Preheat oven to 375 degrees. Cream 1/4 pound butter (1 stick). Gradually add 1/2 cup dark brown sugar and 1/2 cup granulated sugar until they are will mixed and light. Next, add 1 egg and 3/4 teaspoon vanilla extract. Add 1 & 1/8 cup flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Mix in 1/2 cup uncooked oatmeal, then 1 cup chocolate chips (semisweet is best, but milk chocolate is fine).
Drop onto cookie sheets and bake about 8 minutes. Let sit before transferring to cooling racks. Makes 2 to 3 dozen cookies. Serve with a huge glass of milk.
These are the best cookies. I do make others at Christmas but if you're only having one kind of cookie, why would you want anything less than
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I got to make these!
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