Last Saturday, I woke up to the most wonderful smell coming from the kitchen. My eight year old daughter had decided to make my favorite recipe of chocolate chip cookies and they were fresh out of the oven. Oh my goodness, what a treat. I had a couple with my morning coffee. She is a baking savant and makes me proud.
The Best I’ve ever had Chocolate Chip Cookies makes about 4 dozen
- 1 1/2 Cups all purpose flour
- 1 ts cinnamon
- 1 ts baking soda dissolved in 1/4 cup of hot water
- 3/4 Cup softened butter (1 1/2 sticks)
- 1/2 Cup packed brown sugar
- 3/4 Cup sugar
- 1 large egg
- 1 ts vanilla
- 1 1/2 Cups oats
- 1/2 Cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. Mix together the flour and cinnamon in a large bowl. In a smaller glass bowl, melt the butter in the microwave. Put the brown sugar, regular sugar, egg and vanilla into this bowl. Beat it all together till blended. Stir in the baking soda and water. Using a spoon and scraper, put the wet mixture into the flour mixture and stir together. Fold in the oats and chocolate chips. Butter 2 -3 baking sheets and drop 1 1/2 inch sized spoonfulls onto them, about an inch and a half apart. Set your timer for 10 minutes. The cookies are perfectly done when (they look like they aren’t) they’re golden brown around the edges. Take the cookies out of the oven and set the trays on a trivet or pot holder. Let the cookies cool for 5 minutes there and then move them to wire baking racks to finish cooling. Put the baked and cooled cookies into a large airtight container. A slice of bread placed on top will keep your cookies soft, moist and chewy.
This recipe makes about 4 dozen cookies, but they are so good and go very quickly- so I at least double it and have even quadrupled it! (That was for a church bake sale.) I’ve been using this recipe for about 18 years and never felt any need to use another. I’ve been asked for the recipe so many times over the years, once I even made photocopies to have them on hand.