Chocolate Chip Cookies

By far the best recipe I have ever used!

Hello Friends! Today I will be sharing my Chocolate Chip cookie recipe. It is by far the best recipe I have ever used. Then you must ask the question, “Is there a bad recipe for Chocolate Chip Cookies?” I don’t think so, but I do like mine because they are crispy on the edges, but soft and chewy in the middle.

Most every Chocolate Chip cookie recipe I have read or tried, have the same basic ingredients, but with different amounts of this or that.

I start with melting the butter in the microwave. Then once I add the sugar and brown sugar, it mixes really well. Then, I add the eggs and vanilla and mix again. Now it’s time for the dry ingredients, the oatmeal and of course, the chocolate chips. I believe the success of my cookies is once I scoop them onto the parchment paper, I flatten them with a bit of water on my fingers. I also only bake them for 7 minutes, then check them for doneness. If they are not done enough to that perfect color, then I add a minute or two of baking time.

Chocolate Chip Cookies on parchment paper

Ingredients

1 Cup Butter

1 Cup White Sugar

1 Cup Brown Sugar, packed

1 teaspoon Vanilla

2 Eggs

2 Cups all purpose Flour

1 teaspoon baking soda

½ teaspoon salt

2 Cups Oatmeal

1 ½ to 2 Cups Chocolate chips

Preparation

Pre-heat your oven to 350 degrees.

Line baking sheet with parchment, if you are using.

Melt the butter in the microwave. Add the white sugar and the brown sugar. Cream together. Add the eggs and vanilla and cream together again. Add the flour, baking soda and salt and mix well. Add the oatmeal and mix again. Now add the chocolate chips until thoroughly mixed.

Take a regular teaspoon and drop onto the parchment paper. Get your fingers wet with a little water, and press the cookies down to flatten them. Bake for 7 minutes, and if they are not done enough, bake for another minute or two. Let them cool on the baking sheet for at least 2 minutes before removing them. Place them on paper towels or a rack to cool completely before storing. I like to store them a container with a small piece of parchment between each cookie so they don’t stick together.

This recipe makes approximately 60 cookies. Please see photo above – 15 to a container.