Shirley's Recipes

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Name: Best-Ever Chocolate Chip Cookies
Key Ingredient: rolled oats
Preparation: mix, beat, chill, bake
Cuisine: American
Source: Great American Home Baking/Leanne Van Horn
Food Group: cookies
Meals: lunch, snack, picnic
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :20
Elapsed Time: 1:30
Servings: 24

1-1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
1/2 cup firmly packed light brown sugar
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups old-fashioned rolled oats
1 (6 ounce) package (1 cup) semi-sweet chocolate chips

Mix together flour, baking soda and cinnamon. Set aside. Beat together butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla.
At low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with plastic wrap; chill for 1 hour.
Preheat oven to 350F. Grease 2 baking sheets. Shape dough into 1-inch balls. Place cookies, 2 inches apart, on prepared baking sheets. Flatten each cookie slightly.
Bake cookies until lightly browned around edges, 10 to 12 minutes. Transfer baking sheets to wire racks to cook slightly. Transfer cookies to racks to cool completely.

Baking tip: Make dough ahead of time and freeze it. Later, use defrosted dough to make homemade cookies in minutes.

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