Cole and I were talking a few weeks ago and we realized I've yet to post a chocolate chip cookie recipe on this blog! I mean, if you're a baker, you have to have a chocolate chop cookie in your back pocket. This recipe is a family one that has been passed down at least two generations. I, however, swiched out the milk chocolate chips in the original recipe for my favorite - dark chocolate - and added a little sprinkle of sea salt as soon as the cookies come out of the oven. The best part about making these is that you don't need a mixer at all - just a large bowl and a wooden spoon or spatula!
The secret to these cookies being fluffy and chewy is the oatmeal that's used in it. These guys didn't last long in out house. I made a double batch of these not too long ago and gave 2/3 of the batch to some of my pilots and kept the rest for us. The cookies I kept at my house were gone within 3 days, and the ones I gave my pilots were gone within 10 minutes. I dare you to try to make these last as long!
Servings: 2 dozen
Prep Time: 20 min + 4 hours to chill
Total Time: 4 hrs 40 min
INGREDIENTS:
1 cup old fashioned oats
2 1/4 cup flour
1 tsp baking soda
Pinch of salt (+ sea salt for topping)
1/4 tsp cinnamon
1 cup butter, melted
3/4 cup brown sugar
3/4 cup sugar
1 Tbsp vanilla
1/2 tsp lemon juice
2 eggs
3 cups chocolate chips
DIRECTIONS:
In a food processor or blender, grind the oats until at least half of the oats become powdered.
Stir togethermelted butter, brown sugar, and regular sugar in a large bowl. Add vanilla, lemon juice, and eggs and mix to combine.
Mix in the processed oats, flour, baking soda, cinnamon, and a pinch of salt.
Fold in the chocolate chips.
Cover the bowl of cookie dough with plastic wrap and allow it to chill in the refrigerator for at least 4 hours or overnight.
When ready to bake, preheat oven to 350 degrees F. Roll the dough into balls about the size of golf balls and place the balls on a cookie sheet that has been prepared with parchment paper or silicon baking mats at least 2 inches apart from each other.
Bake for 13-15 minutes (depending on your oven). Immediately sprinkle course sea salt on each cookie as soon as they come out of the oven. Let cool on the cookie sheet for at least 5 minutes before transferring to a cooling rack.
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