Have you ever been lured to a blog by some scrumptious looking thing, hoping to secure the recipe and tempt the chances of creating it yourself only to find the most complicated and time consuming recipe? Well, not here in this recipe! Don’t let the simplicity of this recipe fool you! These cookies have an amazing buttery taste and a texture that entices you to have ‘just one more’!
There are a few star players in this recipe- the butter of course (don’t ever use anything other than butter- promise me that much) and the chocolate chips! They for sure take center stage here but without the strong background performance of the brown sugar and the magic of the quick oats, this recipe would simply fall flat and be just another ordinary chocolate chip cookie.
So friends, without any further delay, here it is… Enjoy and let me know what you think!
Not So Plain Chocolate Chip Cookies
- 1 1/2 cups (3 full sticks) of softened butter
- 2 cups brown sugar (pack it down)
- 1/2 cup granulated sugar
- 2 eggs
- 1 Tbsp vanilla extract (use the good stuff, please)
- 3 1/2 cups all purpose flour
- 1/2 cups quick oats (not old fashioned oats)
- 1 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 cups semi sweet chocolate morsels
- 2 cups semi sweet chocolate chunks
- Cream the softened butter and both sugars together until light and fluffy
- While still beating the sugars and butter, add eggs one at a time and then the vanilla extract. Do not use imitation vanilla, buy the good stuff!
- Add flour, quick oats*, salt and baking soda; slowly mix together until well mixed.
- Once the dough has come together, start to add the chocolate morsels and chunks; mix until you see even distribution of chocolate throughout the dough
- Cover the dough tightly with plastic wrap and chill in the fridge for several hours
- Preheat the oven to 350 (oven rack positioned in the middle)
- Scoop the dough and form bigger than you are comfortable with balls. (balls of dough people- this is a family blog)
- Place the cookie balls on a cookie sheet. (I bake on stone but if you are using a metal cookie sheet line your cookie sheet with a piece of parchment paper.)
- Bake for 11- 13 minutes. (Take them out before you think they are done. Be sure to not over bake these sweet like things)
- Let them rest for about 10- 15 minutes on your cookie sheet before transferring them to a cooling rack where they will continue cooling before packing them away.
* These cookies are not meant to be oatmeal chocolate chip cookies. Keeping that in mind do not use old fashioned oats as they will steal the show. The quick oats are almost not noticeable but provide just enough interest in the background to give the cookies a bit of texture)
La Dolce Vita 