How do you know when you’ve hit on a good chocolate chip cookie? When everyone who tastes one reaches for another.
Chocolate chip cookies are funny things because, though just about everyone (except for a few crazies) likes them, everyone has a slightly different opinion about what makes a good one. Jeffrey Steingarten said it much better than I could hope to in It Must’ve Been Something I Ate. He likes thinner, crispier, butterier chocolate chip cookies. I like not-too-thin, crisp-on-the-edges and chewy-in-the-center chocolate chips. I add enough oatmeal to ensure a bit of a chew, but not enough to qualify as a oatmeal cookie. There is a nice amount of chocolate chips, but if you must have nuts in your cookie, add 1/2 cup of walnuts. If you don’t have quick cooking oats, you can substitute instant. If you only have regular rolled oats, whizz them in the food processor or blender to break them up.
They really are addictive.
Addictive Chocolate Chip Cookies
2 cups all purpose flour
½ cup quick cooking oats
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup brown sugar
2 tsp vanilla extract
1 cup chocolate chips
Preheat oven to 350F and line a few baking sheets with parchment paper.
In a medium bowl, whisk together flour, oats, baking soda and salt.
In a large bowl, cream together butter and sugars. Blend in vanilla extract and egg. Slowly add in the flour mixture until nearly combined. Add in chocolate chips and stir until dough is uniform in color and chip distribution.
Drop by rounded tablespoonfuls onto prepared baking sheets.
Bake at 350F for 11-13 minutes, until lightly browned. Remove to a wire rack to cool.
Makes 40 cookies.