Chocolate Chip Cookies are crisp, yet chewy and loaded with chocolate chips. Chocolate Chip Cookies made from ground oats in the dough which contribute to the pleasing texture. Chocolate Chip Cookies are best eaten the day they are made. But, you can keep it in an airtight container for up to 2 days. Chocolate Chip Cookies are delicious crisp cookies.
Recipe ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup (packed) dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 12-ounce package semisweet chocolate chips
- 1 1/2 cups old-fashioned oats (do not use instant or quick oats)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Directions:
- First, preheat oven to 350 degrees F.
- Then, butter 3 large (16 by 14-inch) nonstick baking sheets.
- Place oats and 1/2 cup flour in processor; blend until oats are almost ground, about 10 seconds. Transfer oat mixture to medium bowl. Mix in remaining 1 cup flour, baking soda, baking powder and salt.
- Using electric mixer on medium-high speed, beat butter in large bowl until light, about 1 minute. Add both sugars and beat until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Stir in chocolate chips.
- Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until golden brown, about 8 minutes longer. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and ready to serve.
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