In search of that perfect chocolate chip cookie.....
...or at least for something to keep the 'natives' happy for another week.
Chocolate chip cookies are universally accepted by the natives.....at least by my natives.
When I buy cookies from the store these days, there is usually a small uprising....my natives are rather spoiled.
The natives were a little restless on this particular day, and so my sous chef (a native himself) baked these cookies for me, after I prepared the dough, of course.
The cookies are fabulous, the natives were happy for yet another week, and what can I say, life was good.
Life is always good with chocolate chip cookies in the mix...... at least that's my theory.
Adapted from The Grand Central Baking Book by Piper Davis and Ellen Jackson
a fabulous baking book, that I highly recommend, by the way..... I love it for this as well. If you love baking, it's a worthwhile investment for any cookbook collection.
Recipe makes about 3 dozen
2 cups all purpose flouir
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 cup (or 2 sticks) unsalted butter
1 cup granulated sugar
1 cup light brown sugar (lightly packed)
2 eggs, at room temp
2 teaspoons vanilla extract
2 3/4 cups rolled oats
1 cup bittersweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips (or more milk chocolate)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper
Measure the flour, baking soda, baking powder and salt into a bowl and combine.
In a stand mixer, beat together butter, and both sugars until combined and 'fluffy' (about 3 to 5 minutes). Make sure you scrape the sides and get it combined well. Add eggs one at a time, and mix til just combined. Add in vanilla.
Add the dry ingredients to the wet in 2 to three batches. Mixing after each addition until just incorporated. Combine both chocolate chips and oatmeal together in a separate bowl and add in batches once again, until just combined.
Use cookie scoop, or desired cookie scooping utensil and place dough in desired amounts on cookie sheet. I am a big fan of the 1 tablespoon-sized cookie, myself. Bake 10 to 13 minutes until evenly browned and golden along the edges.
Remove from oven, let cool, and call in the official cookie taste testers!