Mmmm...chocolate chip cookies. They're a classic and easy to make, and you should have a good recipe on hand so that you can bake up a batch in a snap. This is that recipe. You don't need any fancy ingredients or exotic extracts. And you don't have to stuff anything--though you could if you really wanted to! This is a very, very simple recipe. (A shock, I know, coming from me!)
The key to this recipe is to use finely ground oatmeal. Nothing--nothing--but oatmeal will give you the the texture or the flavor you look for in a delicious chocolate chip cookie. Trust me. I am the Oatmeal Cookie Guy after all.
I used to bake chocolate chip oatmeal cookies all the time when Jon and I first moved to New York. Back then, I used the famous $250 Neiman Marcus cookie recipe that's made its way around the internet a million times by now. You've probably gotten this recipe in your inbox as well.
My recipe is a simplified version of the Neiman Marcus one. I leave out the nuts, white sugar, and baking powder, and up the vanilla, chocolate chips, and oatmeal. For a variation, though, you can add a cup of chopped nuts or a teaspoon of cinnamon. However you customize them, these will always be bring-in-able. Makes about 4 dozen cookies. (To see this recipe in process, check out Picturing Oatmeal Chocolate Chip Cookies.)
Tip: I pop the milk chocolate in the freezer for about 20 minutes, and then I use a (tadah!) vegetable peeler to shave off long, curly strands of chocolate. A hard chunk of chocolate is a whole lot easier to shave than a melty, mooshy one, so always remember to freeze your chocolate a little before you shave, grate, or microplane it.
Tip 2: If you've got the time (and the willpower), let the raw dough rest in the refrigerator for 1 day--no more, no less. Believe me...I tested it!
||2 sticks butter
2 cups dark brown sugar
|Wet Ingredients||2 eggs
1 tablespoon vanilla
1 tablespoon milk
|Dry Ingredients||3 3/4 cups finely ground oatmeal
1 1/2 cups flour
4 1/2 ounces milk chocolate, shaved
2 cups semisweet chocolate chips
1 teaspoon baking soda
1/2 teaspoon salt
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients and whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.