The near perfect chocolate chip cookie
Feel honoured. No really, I mean it, because this is a secret recipe that I was thinking of holding back, but I can’t. It’s too good not to share, and like they say in preschool, “sharing is caring” (gag). I love these cookies though, they are my favourite (aside from Sarah’s soft gingerbread recipe which I’ll post near Christmas) and they have some healthy components to them which is a bonus. I know I don’t feel the least bit of guilt sitting down and throwing 8 back in 15 minutes.
Crispy & Chewy Chocolate Oatmeal Cookies
1 cup butter, softened (if you do a lot of baking, just buy those cubes of margarine, so much easier. Each cube is 1/2 cup.)
1 cup brown sugar
1 tsp vanilla
2 cups quick cooking oats
1 1/2 cups Rice Krispies (or other puffed cereal…have tried the Kashi stuff, but it was a bit dry)
1 cup all purpose flour (I have also done half all purpose and half whole wheat and it’s GREAT).
1/2 bag of mini chocolate chips
1/2 tsp baking soda
1/2 tsp baking powder
In large bowl, beat butter with brown sugar until fluffy. Beat in eggs one at a time, then all vanilla.
In separate bowl, whisk together oats, rice cereal, flour, baking soda, baking powder, and chocolate chips.
Stir dry mixture into liquid.
Bake cookies at 350 degrees for 10-12 minutes. I set the timer for 6 mins;rotate & switch cookie sheets, then cook another 5 mins. Don’t over bake!
Must plug two of my favourite baking items here:
1. Pampered Chef stoneware – the only items that go into my oven. I cook potatoes and fish on them, and bake my cookies on them. Never grease or spray, food always comes out perfect.
2. Cookie scoop – it’s just like an ice cream scoop, but for cookie dough.
These are to die for after you take them out of the over. Crispy, soft, and chocolate-y. You’re welcome.