What I love most about this recipe is the ingredients are memorable. If you’re anything like me, my mind is forever forgetting an ingredient, but not with this recipe. Aside from the chocolate chips, all ingredients are usually found in my pantry. The downfall with these chocolate chip cookies is trying to keep my daughters and husband away from the dough. They keep picking at it! Sometimes I have to prepare it while they’re outside playing/working or sleeping. That’s how good they are.
Anyway, you probably just want to get to the baking part… so, lets do this!
4 cups of all-purpose flour
4 cups of oats
2 teaspoon of baking powder
1 teaspoon of baking soda
2 teaspoon of vanilla extract
1 – 2 cups of granulated sugar
2 cups of light-brown sugar
2 cups of soft butter (500 grams)
2 1/2 cups of dark chocolate chips
1. Preheat oven to 160° degrees Celsius. Combine the butter with both sugars and cream them together. You can play around with the sugars, omit one cup of granulated or add it. I always use all four because it is quite a big mixture. Beat it on medium speed until light and fluffy. Add the eggs and vanilla and beat until well mixed. Add the flour mixture and the choc chips. If the dough is too wet, add another 3/4 cup of flour, a bit at a time while mixing it in.
2. Use a teaspoon to scoop reasonable size balls onto a well greased baking tray. Bake at 160° for 12 minutes or until cookies are golden around the edges. I’m all about yummy moist cookies and 12 minutes will do the trick. But if you like it a tad dry, then keep it in till the edges are golden.
3. Remove it from the oven and let it sit for 1 to 2 minutes and then transfer it onto a wire rack to cool completely.
The mixture makes up to 40 normal sized cookies. Wow! It’s the perfect batch to make if you’re going to a shared lunch event, family gathering or simply for your cookie jar.
You can be creative with this mixture and add cranberries and white chocolate or add some green and red m&ms to it.
Quick note: You can half this recipe if you want to make less cookies, or roll the other half in a beeswax wrap put it in the fridge for later.
And that’s it! So what do you think?