This is the chocolate chip cookie recipe I use. It is based on the "Everybody-Loves-Chocolate-Chip Cookies" recipe in the Better Homes and Gardens Cookies for Kids cookbook. I added instant oats to the recipe and replaced part of the white flour with wheat flour. I think the wheat flour and oats give the cookies a nutty flavor even if there are no nuts in the cookies. I always use butter when I make these cookies.
For variety, use a different type of baking chip or a combination of chips. On Saturday, I made a regular batch for my daughter to share with her winter guard team. I used semi-sweet chocolate chips, chopped up Wilton Candy Cane Colorburst Melts, and Holiday Mint M&M's. in the batch I sent to my son who is taking the first part of the CPA exam on Friday,
This recipe make about 4 dozen 2" cookies or 3 dozen 3" cookies. Note the different bake times in the recipe.Brown Sugar
Brown sugar should be firmly packed in the cup when measuring it.Pinch
A pinch is just a little bit or about 1/8 a teaspoonIngredients
|1/2||Cup||Butter, 1 stick|
|1 1/2||Cups||White flour|
|1/2||Cup||Nuts, chopped, or extra chocolate chips|
- Preheat oven to 375 degrees.
- Using an electric mixer, cream together butter, shortening, brown sugar, and sugar. Beat until light and fluffy.
- Add eggs and vanilla. Beat until blended.
- Add pinch of salt, baking soda, and oats to creamed mixture. Mix well.
- Mix in wheat flour.
- Mix in white flour.
- Batter is stiff. Stir in chocolate chips and nuts by hand.
- For 2" cookies, rolls balls about 1 1/4" in diameter and place on baking sheets. For 3" cookies, roll balls about 1 1/2" in diameter. I bake 12 cookies on a AirBake cookie sheet.
- Bake 2" cookies about 10-12 minutes and 3" cookies, 12-14 minutes.
- Immediately remove from pan.