Chocolate Chip Cookies

I'm sure you've all taken pictures of your children helping out in the kitchen... well I'm no exception! I thought this picture of my daughter Emily was so cute it is what inspired me to start food blogging! She's tasting my famous Chocolate Chip Cookie recipe. 

This is my one most requested recipe! Adults and children alike have absolutely no self control when it comes to these. So I caution you to not make more than you need, if you do your thighs will regret it! I’ll often only bake half and freeze the rest of the dough to use at a later date. That way I can just bake 1 or 2 cookies at a time if I choose. Or I can quickly whip some up if I have unexpected company stop by.

These make great ice cream sandwiches; I like to butter the bottoms with chocolate hazelnut spread (Nutella)and then fill with vanilla ice cream and roll the edges in crushed toasted hazelnuts…to die for!

1/2 lb  butter (softened)

1c        brown sugar

1c        sugar

2         eggs

2tsp    vanilla

 

2 1/4c flour or GF flour blend

1tsp    salt

1/8tsp cinnamon (it adds depth)

 1tsp    baking soda

  1c      rolled oats

  2c     dark chocolate chips

Preheat oven to 350.

Cream the margarine and then gradually add the 2 sugars, beating until light and smooth. Then add the egg and the vanilla. In a separate bowl sift together the first 4 dry ingredients and add them to the first mixture, blend well. Gently mix in the chocolate chips and the rolled oats .

Now for my secret...cover the bowl and let it chill in the fridge until slightly firm. This really makes a huge difference in the thickness of the cookie so it’s worth the time! There’s nothing I hate more than cookies that are as flat as pancakes. 

When chilled use your ice cream scoop to measure equal amounts of the dough onto a cookie sheet lined with parchment paper or a silpat (this stops the bottoms from burning) Bake for approx. 12 minutes or until lightly browned.

TIP- This can easily be made gluten-free by using my gluten-free flour blend or any commercially prepared gluten-free flour blend formulated for baking.

Makes 24 large cookies or 60 small cookies