Okay, I admit I was skeptical when I saw this recipe. After all, I love my mom’s chocolate chip cookies. But this recipe is unique and worth posting. It adds a surprise ingredient that makes the recipe stand apart from the others I’ve seen and tasted.
Is it the best ever chocolate chip cookie recipe? Why not try it and find out? Be sure to drop me a note and let me know how you like the recipe.
For this recipe (makes 4 dozen cookies) you’ll need:
1 ½ cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 sticks (1 cup) butter, softened
½ cup firmly packed light brown sugar
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 ½ cups old-fashioned rolled oats (not instant)
1 cup semisweet chocolate chips
To make this recipe:
In a medium-sized bowl, mix together the flour, baking soda, and cinnamon.
In a large bowl, beat the butter, brown sugar, and granulated sugar at medium speed until light and fluffy. Next, beat in the egg and the vanilla.
At low speed, beat in the flour mixture until well blended. Using a rubber spatula or wooden spoon, fold in the oats and chocolate chips. Cover the bowl with plastic wrap and chill in the refrigerator for one hour.
Preheat the oven to 350 degrees, Fahrenheit.
With your hands, shape the dough into 1-inch balls. Place the cookies, 2 inches apart, on prepared (sprayed with cooking spray) baking sheets. Flatten each cookie clightly.
Bake the cookies about 10-12 minutes, until they are lightly browned around the edges. Transfer the baking sheets to wire racks and let the cookies cool slightly, then transfer the cookies to the wire racks to allow them to cool completely.
Tip: You can make the dough ahead of time and freeze it for later use. Just defrost the dough and make cookies according to the directions above.
More Cookie Recipes:
Pumpkin Chocolate Chip Cookies