Chocolate Chip Cookies

I realized I did not have a basic recipe for chocolate chip cookies on my blog so this is a good one from King Arthur Flour. I ground up the oats a little in my mini food processor. I also mixed up the chocolate-I used one cup each of semi sweet chips, milk chocolate chips and Heath toffee bits.

1 cup (16 tablespoons) unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
3 cups semisweet chocolate chips
Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
Beat together the butter and sugars until smooth.
Add the eggs, and vanilla one at a time, beating well after each.
Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
Stir in the chocolate chips.
Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies.
Bake the cookies for 12 to 17 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.
Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.

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One thought on “Chocolate Chip Cookies

  1. Sprinkle of Charm April 30, 2019 / 11:27 am

    These look delicous! 🙂

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