Tiny Green Mom’s BEST Chocolate Chip Cookies

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Today is National Chocolate Chip Cookie Day! Yes, there really is a day for everything! One of our favorite things to make are soft & chewy chocolate chip cookies, and the recipe below has been adjusted through the years to make the very BEST chocolate chip cookies. I even cut 1/2 cup of sugar out of the recipe to lower the sugar content. The key to the perfect cookies is to bake them until they are almost done, only slightly brown on the bottom. When you take them out of the oven, they will continue to bake a bit longer as they cool down on the baking sheet. In this recipe, 7 minutes in our oven is the ideal timing.

My husband loves these cookies… without the chocolate chips! So I always bake a tray without the chocolate chips first, and then add in the chocolate chips to the rest of the batter. I think the base for these cookies could be made with other delicious ingredients, such as macadamia nuts, pecans, raisins, or chocolate chunks.

Tiny Green Mom’s BEST Chocolate Chip Cookies

Ingredients

2 sticks of organic, grass-fed butter, softened

3/4 cup Organic Sugar in the Raw

3/4 cup organic brown sugar

1 tsp. organic vanilla extract

2 cage-free eggs

2 cups old-fashioned oatmeal, ground to a fine powder

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 1/2 cups King Arthur White Whole Wheat Flour

1/2 cup frozen chocolate chips (or more, if you like)

Preparation

Preheat the oven to 375 degrees F.

Place two cups of oatmeal in a food processor or blender, and ground to a fine powder. We use our Ninja Blender on the Flour/Mill setting, and it works very well. Set aside.

In large mixer, cream the butter, sugar, eggs and vanilla extract together. Add in the oatmeal and mix well. Add in the baking powder, baking soda and salt. Mix well. Slowly add in the flour 1/2 cup at a time until and continue mixing until batter is well blended.

If adding chocolate chips or other ingredients, stir them in by hand. I find using frozen chocolate chips makes the chips stay together well when baking.

Drop by rounded tablespoonfuls onto an ungreased baking sheet. Bake for 6-8 minutes, or until slightly brown on the bottom of the cookies. In our oven, 7 minutes is the magic number for the ideal cookie.

Remove and let cool…. or don’t! Why not enjoy a warm cookie right out of the oven! Yum!

Do not reprint recipe without permission.

 

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