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.
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
