Chocolate Chip GoodnessPosted: September 17, 2011 | |
I love these chocolate chip cookies. And while not a healthy treat, at least there are some whole grains included. I usually use unsalted butter, but we got a huge roll of salted butter from our CSA so I used that. I think it really enhanced the sweet and salty flavors to make them even more tasty. The recipe is from the Ghirardelli Chocolate Co. except I don’t use nutmeg or walnuts when I make them.
- 12 ounce(s) Semi-Sweet Chocolate Chips
- 1 cup(s) butter, softened
- 3/4 cup(s) packed brown sugar
- 1/2 cup(s) sugar
- 1 egg
- 1 teaspoon(s) vanilla
- 1 cup(s) unsifted flour
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1 teaspoon(s) cinnamon
- 3 cup(s) oats, uncooked
Preheat oven to 375°F. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and egg, and mix on low speed until incorporated. Stir flour with baking soda, salt, and spices; add to creamed mixture, mixing well. Stir in oats. Fold in chocolate chips and walnuts. Drop by rounded tablespoon onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on a cookie sheet; remove to wire cooling racks. Store in tightly covered container. Makes about 6 dozen 2-inch cookies.