These chocolate chip cookies are soft, full of chocolate and nuts, with a rich butter flavor. They do not require a mixer to make so are simple too throw together. In order to get that soft texture, you will need to chill them at last 4 hours or overnight is best, so plan ahead. They can be made in the dough stage then frozen, so you can bake just a few at a time. What we do is bake the batch then freeze them, out of site is a good option for us controlling our diet. I have to think twice and plan ahead if I want to have one which controls the mindless eating for me.
Chocolate Chip Cookie Recipe
Equipment:
Scale...Once you have one you will wonder how you baked without it.
# 24 Baking Scoop ....Used for mainly cookies, it makes a decent size cookie.
Baking Sheet...I use a half sheet baking pan with a silpat. It works well because it keeps the bottoms of the scones from over browning.
Food Processor or Blender... This will process the oats in the recipe, either piece of equipment will work fine.
Equipment:
Scale...Once you have one you will wonder how you baked without it.
# 24 Baking Scoop ....Used for mainly cookies, it makes a decent size cookie.
Baking Sheet...I use a half sheet baking pan with a silpat. It works well because it keeps the bottoms of the scones from over browning.
Food Processor or Blender... This will process the oats in the recipe, either piece of equipment will work fine.
Oven: 350 degrees
Bake: 13 - 17 minutes (my oven was good at 14 minutes)
Pan: Sheet Pan
Yields: 24 cookies
Ingredients:
1/2 c. old fashioned oats (78 g)
2 1/4 c. flour if you use all purpose ( 292 g whole grain soft white)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/4 tsp. cinnamon
3/4 c. sugar (150 g)
3/4 c. brown sugar (150 g)
1 T. vanilla
1 c. butter (2 sticks) melted (226 g)
2 large eggs
1/2 tsp. lemon juice
Tidbits:
2 - 3 c. chocolate chips
1 1/2 c. toasted walnuts chopped
Bake: 13 - 17 minutes (my oven was good at 14 minutes)
Pan: Sheet Pan
Yields: 24 cookies
Ingredients:
1/2 c. old fashioned oats (78 g)
2 1/4 c. flour if you use all purpose ( 292 g whole grain soft white)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/4 tsp. cinnamon
3/4 c. sugar (150 g)
3/4 c. brown sugar (150 g)
1 T. vanilla
1 c. butter (2 sticks) melted (226 g)
2 large eggs
1/2 tsp. lemon juice
Tidbits:
2 - 3 c. chocolate chips
1 1/2 c. toasted walnuts chopped
Directions:
- Place the container of your food processor onto your scale and zero the weight out.
- Place oats into a food processor or blender and grind until they are powdery. It's alright if they have some texture. Zero the weight out before adding the rest of the dry ingredients.
- Add the flour, baking soda, baking powder, salt, and cinnamon to the food processor or blender. I always sift the baking powder and soda in a small sieve to make sure there are no lumps. Give the dry ingredients couple of pulses to mix well.
- Melt the butter on the stove or microwave in a glass container. Add the brown and white sugars, vanilla, lemon juice and the beaten eggs. Stir until smooth.
- Add the liquid ingredients to the dry and mix by hand. It will be slightly lumpy because of the ground oats.
- Toast the nuts then roughly chop. Tip: A great way to chop your nuts is to have 2 knives held together with one hand and chop them. It's easy and does a great job in half the time
- Once combined, add the chocolate chips and nuts or what ever you wish for tidbits.
- Use a cookie scoop, 1/4 cup or Tablespoon depending on the size of cookie you want.
- Line the cookie sheet with parchment paper or a silicon baking mat. Scoop the dough into balls, place close together for now. You need to chill the dough at least 4 hours but overnight is best. Cover well with plastic wrap and chill in the fridge.
- After they are chilled space them out on the baking sheet. Give them plenty of room. This is how I always space the cookies, it may take more oven time to bake but they all will turn out nice.
- When ready to bake pre-heat the oven to 350 degrees. Move the cold cookie balls onto the baking sheet and bake 13-17 minutes depending on the size of the cookie and your oven. They should be puffy and slightly brown around the edges.
- Tip: The cookies will puff up and when they look almost done but still soft remove them from the oven. Let them cool on the mat for 3 minutes before removing. Then remove them from the baking sheet onto a cooking rack.
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