The other day seemed like the perfect day for a warm chocolate chip cookie. So I made some with my kids.
Then I got to thinking, when is it NOT a perfect day for a chocolate chip cookie? I can't think of a time that I wouldn't want to eat one. I mean, sure, the summers can be hot and turning on the oven isn't always the smartest idea, but that doesn't mean I wouldn't do it if I wanted a chocolate chip cookie.
And these cookies are the best chocolate chip cookies out there.
And by best, I mean the best.
I've tried a lot of chocolate chip cookie recipes in my day, and I've been a real stickler for my Great Grandma Storm's recipe, but these ones are just plain incredible.
Soft, wonderful texture.
Grated chocolate bar right in the dough!
Sometimes I even like to add coconut. Sometimes I leave out the grated chocolate and put in coconut (like shown below) or perhaps pretzels or maybe chopped up heath bars or peanut butter cups or....
I think that's part of the reason why I like chocolate chip cookies so much--they're so basic, but they're so versatile also.
I couldn't resist...I had to have a bite...or two.
Do I have you convinced that today is a perfect day for a chocolate chip cookie? Well, here's the recipe for ya.
5 c. oatmeal, blended1 c. butter
1 c. shortening
2 c. white sugar
2 c. brown sugar
2 tsp. vanilla
4 c. flour (I like to do 3 c. all-purpose, 1 c. whole-wheat)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1 bag semi-sweet chocolate chips
1 8-oz. Hershey’s chocolate bar, grated
3 c. chopped nuts
- Preheat oven to 375.
- Measure the oatmeal and blend in a blender until a fine powder (or not, if you like some texture to it).
- Cream the butter, shortening and both sugars. Add eggs and vanilla and beat until light and fluffy.
- Mix the dry ingredients together: flour, oatmeal, salt, baking powder and baking soda. Add to the wet ingredients
- Add the chocolate chips, grated Hershey’s bar and nuts. Mix.
- Roll into balls and place two-inches apart on a cookie sheet. Bake for 10 minutes.
Note: Since this recipe makes so many, I often halve the recipe with great results. Alternatively, I sometimes freeze the remaining dough in log-shapes and then slice and bake them at will.