I’ve been searching for the perfect chocolate chip cookie recipe for years.
It’s not that the ones I have are not good. I’ve made tons of chocolate recipes with delicious results. It’s just that finding the perfect chocolate chip recipe is a bit like finding the proverbial end of the rainbow after the rain has gone away. It’s always just, just, just out of reach.
Last weekend, I made a pretty good batch of chocolate chip oatmeal cookies. They were for my brother’s birthday party and to my great relief, they came out very, very well. Thick and gooey and chewey and chocolatey.
Plus, with the oatmeal, they’re practically healthy.
Maybe not healthy. But better for you than all white flour, right?
Good news! For those of you who have asked about print versions of the Chocolate Croissant Cooking Club series, I have the proofs of the first two books and will be finalizing them soon. I’ll send out an email when they are ready.
(Are you on the newsletter list? It’s the best way to find out when new books are coming out and when they go on sale! Plus, get access to a printable pdf of the recipes in the books).
Do you have a favorite chocolate chip cookie recipe? Please email it to me: melissaauclair(at)gmail.com I’d love to try it out.
3/4 cup light brown sugar
1/4 cup dark brown sugar
1/2 cup white granulated sugar
1 cup unsalted butter
1 tsp. vanilla
1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
2 cups white, unbleached flour
2 1/2 cups oatmeal (I use the old fashioned kind, not the quick oats)
2 cups of chocolate chips (I reserve some to stick in the tops of the cookies after I shape them into uneven balls).
I love “one bowl” cookies. I mix everything together in the same bowl. I start by creaming the sugars and butter with my hand mixer or a spoon (if the butter is soft enough). Then I add in the eggs and vanilla and stir. I add the salt, baking soda, baking powder. Next comes the flour and oatmeal. Finally, I stir in the chocolate chips.
Use a tablespoon to scoop out the dough, about an inch and a half in diameter. I like to form them into lumpy balls so they bake more evenly.
Bake at 350 F for 9 minutes. Cookies should be slightly golden on the top. If they are pale, leave in for one minute.
After taking the cookies out of the oven, let them rest for 5 minutes on the cookie sheet on the counter before removing them to a cooling rack.
Cookie Baking Tip: For cookies that are a bit thicker, cover the batter and let it cool in the refrigerator for 24 hours. This really does help the cookies stay plump and not spread so much during baking.