Everybody likes a good chocolate chip cookie with a tall glass of milk, right? In reality, there is a lot of variety in chocolate chip cookies. Are they super sweet and gooey inside? Or maybe more crunchy and crumbley? I had yet to find the perfect combination of sweet but not too sweet, gooey on the inside crunchy on the border chocolate chip cookie until this past weekend. My mom and I had found a recipe for ‘Cowboy Cookies’, but when we got ready to bake we realized we didn’t have all the ingredients the recipe called for. Usually, we would have called it a day, but we had enough to try a revised version of the recipe. And now I give you…Fancy Chocolate Chippers.
2 cups old-fashioned rolled oats
2 cups whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, softened (still tastes as good if you microwave it)
1 cup packed light brown sugar
2/3 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
12 oz semisweet chocolate chips (the more the merrier!)
- In a large bowl, stir together dry ingredients- oats, flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs one by one beating in between additions, and continue to beat until fluffy, about 1-1/2 minutes. Beat in the vanilla extract just until combined.
- Stir the dry mixture into the butter mixture one half at a time. Stir in the chocolate chips. Refrigerate the dough for 1 to 2 hours. (1 does the trick but the extra time doesn’t hurt if you are patient enough to wait for cookies)
- Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil. (This is the trick that will get you a crisp edge and gooey center)
- Using just 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart.
- Use your fingertips to flatten each ball to about 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they’re done, the cookies should be very lightly browned and still look moist. Don’t overbake them.
- Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack. They’re ready to eat once you can tolerate the heat!