As we gear up to do holiday baking, I want to share my tips for making the best chocolate chip cookies. Your cookies will be delicious.

My daughter and I had a conversation the other night about staple recipes. You know that recipe that everyone requests that you bring to a party. I have several but everyone loves my Chocolate Chip Cookies.

Today, I want to share with you some of my tips for making the best chocolate chip cookies for the holiday. There are so many recipes for chocolate chip cookies. This is mine that has been tweaked over the years until I perfected this cookie recipe.

I should mention that Chocolate Chip Cookies and Rugelach are my favorites. For me, homemade cookies are the best desserts E-V-E-R!

Tips for Makings The Best Chocolate Chip Cookies

1. Quality ingredients

There is no substitution for butter in cookies. I always use real butter. You should make sure your butter is not stale and has absorbed smells from the refrigerator. Old stale butter will make your cookies taste funky.

Another item not to skimp on is pure vanilla extract. Never use imitation vanilla. You want a good quality vanilla exact. My favorite is Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. Believe me when I tell you it does make a difference.

2. eggs at room temperature

What happens if don’t use eggs at room temperature when baking? Room temperature eggs for baking helps the eggs to blend in your batter better and more evenly. Cold eggs could make your batter lumpy and require the cookies to bake a little longer.

How long should eggs sit out to be room temperature? They will reach room temperature within 30 minutes.

3. parchment paper

Why use parchment paper for cookies? There are a number of good reasons to use parchment paper. The important one is the parchment paper helps to bake the cookies evenly. The parchment paper distributes your oven’s heat more evenly and keeps the highly-concentrated heat of your metal baking pan (or foil lining) from scorching the bottoms of your cookies. Another important tip is the non-stick quality of parchment paper will help prevent the cookies from cracking or breaking when lifting them off the sheet.

Is parchment paper really necessary? It’s not absolutely necessary. Yes, you will see the difference parchment paper makes when baking cookies. Plus, it keeps your baking sheets clean with less items to wash.

I have three sizes of cookie scoops. What I love about using them is that it makes your cookies all the same sizes.

For this recipe, I like to use a medium size cookie scoop. A cookie scoop just makes the job easier.

The Best Chocolate Chip Cookies

A family favorite Chocolate Chip Cookie recipe. It's always a hit among family and friends. It's always my go to recipe for a quick dessert too. My secret ingredient in this cookie is Oats! Believe me, it does not taste like an oatmeal cookie. It's a yummy Chocolate Chip Cookie.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 4 Dozen

Ingredients

2 Cups All-Purpose Flour
1/3 Cup Oats (not instant) 1/3 Cup should be after you grind the oats in a blender, Nutribullet or food processor.
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 tsp Pure Vanilla Extract No imitation vanilla. Use a good quality vanilla extract.
2 large eggs
1 Cup Salted Butter (not substitution) (Two Sticks Soften)
3/4 Cup Granulated White Sugar
3/4 Cup Light Packed Brown Sugar
2 1/2 Cups Semi-Sweet Chocolate Chips Use good chocolate chips such as GhiGhirardelli
1/2 Cup Chopped Pecans or Walnuts (Optional)

Instructions

Preheat the oven to 375° F.
Line the baking sheet pans with parchment paper.
In a large mixing bowl (I use my KitchenAid Mixer), cream butter, granulated white sugar, brown sugar and vanilla until creamy.
Add eggs to the mixture and mix until all ingredients are creamy.
Add flour, salt and baking soda.
In a food processor grind the oats to a powder. Then add to the cookie mixture.
Stir in chocolate chips and mix until all are distributed into the cookie mixture. Do not over mix.
Stir in chopped nuts and mix (optional).
Using a medium size cookie scoop or spoon, drop rounded tablespoon of cookie mixture onto the parchment paper lined baking sheet. Using a cookie scoop will produce cookies of the same size.
Bake for 9-12 minutes (depending on your oven) or until golden brown.
Cool on baking sheet for 3 minutes and remove to wire racks or plate to thoroughly cool.
Cookies can be stored in air tight containers. Cookies can also be made ahead and store in the freezer. Remove 1/2 hour before serving to thaw.

Notes

White Lilac Farmhouse Chocolate Chip Cookies

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