Don’t you sometimes have a craving for home made chocolate chip cookies? Think … soft and chewy on the inside and a little bit crispy on the outside, exploding with chocolate goodness. There are probably hundreds of chocolate chip cookie recipes out there and everyone has their favorite. Many years ago, my sister-in-law gave me this recipe, and I was immediately hooked. These cookies have become a favorite treat or after-school snack.
The original recipe calls for double the amount of granulated sugar and one cup of chocolate chips. I have tweaked the recipe a bit and it is still the best ever chocolate chip cookies, with just the amount of sweetness that I like.
I usually make the dough ahead of time and freeze a portion of it. Later, I can use the defrosted dough to whip up fresh homemade cookies in minutes!
(adapted from Great American Home Baking)
1 1/2 cups sifted all-purpose flour
1 tsp baking soda
1 cup (2 sticks or 250 g) butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cup old- fashioned rolled oats
3/4 cup semi sweet chocolate chips
1. Mix together flour and baking soda.
2. Beat together butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla.
3. At low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with plastic wrap and chill in refrigerator for 1 hour.
4. Preheat oven to 350 degrees F (180 degrees C). Grease 2 baking sheets.
5. Shape dough into 1 inch balls. Place cookies, 2 inches apart, on prepared baking sheets. Flatten each cookie slightly.
6. Bake cookies until lightly browned around the edges, 10 to 12 minutes. Transfer baking sheets to wire racks to cool completely.
(Makes 4 dozen cookies.)