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The only chocolate chip cookie recipe you will ever need, with sneaky hints of healthy goodness.
Preheat the oven to 375ºF.
Cream the butter, then beat both sugars into the butter until light and smooth. Stir in the egg, salt, baking soda in water, flours, oats, vanilla, and chocolate chips. Mix well.
Drop 2-tablespoon-sized dollops onto a buttered cookie sheet, 1 inch or so apart. Bake for 9 minutes (10 if you really feel the need). Don’t second-guess how they look after the 9 minutes—they are done.
Place on a cooling rack. They will continue to cook for a bit and firm up.
Just an idea: I love keeping these cookies in the fridge because they stay really chewy but the chocolate becomes this satisfying, cold, crunchy bite mixed into the chewy. I think it’s the perfect combination.
Recipe from The Fannie Farmer Cookbook.
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