A new year…already. I’m not committing to any resolutions for 2010 quite yet, but I’ve got a few in mind. Stay tuned though. I’ll fill you in, at least on the ones that relate to baking. 🙂 If you’re like me and still unresolved on those pesky resolutions, might I make a suggestion? RESOLVE to make these cookies — at least once. I pretty much guarantee though that it won’t just be one time. There’s a good chance that they’ll become your favorites too. Yes, they ARE that good.
Before we get to the recipe, I’ve got a few thoughts on making your chocolate chip cookies, whether it’s this recipe or another, extra delicious.
- Cream the butter and sugar really well. This will be a lot more work if you don’t have a KitchenAid, but it’s still doable. You’ll notice a difference in the texture of your cookies.
- Add your eggs one at a time, and scraping down the bowl after adding the eggs is practically a must.
- Sift your flour, baking soda, salt (and sometimes baking powder). I always sift when I’m baking. It’s one of those things my mom does so I do it too…and it makes a difference. Yes, your cookies will still be delicious, even if you don’t sift.
- If you’ve got time, toast the nuts. 375 in the oven for about 10 minutes or until the nuts become fragrant. You can use either pecans and walnuts. I usually buy the big bag of walnuts from Costco, toast them up, chop and then keep them in the freezer for future use. That way they’re ready to go, whenever I’m using nuts in a recipe.
- Finally, think about refrigerating your cookie dough. There have been a lot of discussions and experiments about how refrigerating the dough enhances the flavor. How much time is up to you, but I wouldn’t go longer than 36 hours. Overnight works perfect for me. Refrigerating the dough also makes it easier to make large cookies because they don’t spread as quickly when baking.
- Cookies can always be frozen. It’s really easy to put two or three into a snack sized ziploc, and then put all of those bags into a larger container. That way you’ve got ‘fresh’ cookies for the husband’s kids’ lunch or just to snack on. Plus, having cookies in your freezer means you’ve always got a sweet treat on hand in case your need to make an impromptu delivery to a friend or neighbor.
After all of that, here’s the recipe. I’d love to hear what you think if you make these. Enjoy and happy new year. 2010 is going to be a great one!
My Favorite Chocolate Chip Cookies
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 & 1/2 cups uncooked regular oats
- 2 cups semisweet chocolate chips
- 4 ounces milk chocolate candy bar, coarsely chopped (That’s about 3 regular Hershey’s bars)
- 1 cup chopped walnuts or pecans
Preheat oven to 375.
Beat butter at medium speed in a heavy-duty mixer until creamy. Gradually add sugars and beat well. Add eggs and vanilla, beating well.
Sift flour, baking powder, bakings soda, and salt. Add to butter mixture and beat well.
Process oats in a food processor until finely ground. Add to butter mixture and beat well. Stir in chocolates and nuts.
Drop cookies by tablespoonfuls onto baking sheets. Bake for 8-10 minutes or until lightly browned. Cool slightly on baking sheets. Then, remove to wire racks to cool completely.