These are the very best chocolate chip cookies in the world. They are crisp and crunchy on the outside and soft and chewy inside. They take a little work, but the results are well worth the extra time.
1 cup of butter, softened
1/2 cup of white sugar
1 1/2 cups of light brown sugar
2 large eggs
1 tablespoon of vanilla extract
2 cups self-rising flour
1 cup of ground oatmeal (run a cup of oatmeal through a blender or food processor until it is roughly the consistency of flour)
1/2 teaspoon cream of tartar
1/2 teaspoon of salt
1 teaspoon baking soda
2 teaspoons of water
2 1/2 cups of milk chocolate chips (high quality such as Ghirardelli)
optional: 1 cup chopped pecans or walnuts
Yield: 4 dozen cookies
1. Preheat oven to 325 degrees F (163 degrees C)
2. Cream together butter, white sugar, and brown sugar until smooth and fluffy.
3. Add eggs one at a time until smooth.
4. Stir in vanilla, add baking soda to hot water and dissolve.
5. Add dissolved baking soda, cream of tartar, and salt. Stir until blended, taking care not to over work the batter.
6. Stir in flour, ground oatmeal, chocolate chips and nuts if desired.
7. Roll dough into walnut size balls and place on baking sheet which has either been lightly greased or lined with parchment paper.
8. Bake 10-12 minutes or until golden.
Spoon flour into measuring cup and level off with a knife in to avoid using to much flour.
For best results, chill dough for an hour in the refrigerator prior to rolling and baking.
These cookies do not spread like some recipes, for a thinner, less cake-like cookie, flatten cookie dough balls with a sugared water glass bottom.
Sources: This recipe came from the author’s own recipe files.