April 4, 2011
We were quick to discover that babies draw crowds. Family. Friends. It’s lovely for many reasons.
People coming together makes me happy. Much as I appreciate down time, I love gatherings. I love when family and friends stop by. It’s what makes a house a home.
Anticipating visitors also means the house is (usually) clean. The first floor anyways. Please don’t open our bedroom door.
And who can deny that visitors mean temporary baby-holders (and diaper-changers, if they’re brave and you’re lucky). So you can put the dishes up and go to the bathroom. That’s always nice.
No one will deny a cookie. Not these, anyways.
I inherited this recipe from one of my dearest friends. It’s her family’s favorite and has quickly become ours. They are now known as those cookies.
When are you going to make those chocolate chip cookies?
There are hundreds, heck, thousands of chocolate chip cookie recipes in existence. You probably don’t need another, or another reason to try a new recipe. But even if you think you’ve found “it”, try one more. They’re the perfect combination of bite to chew, chocolate to crumb.
The secret? Oats. Ground to a powder. I suppose, technically, that these are oatmeal chocolate chip cookies. But were you to try them before knowing about the oats, you may not call them out.
This recipe is similar to the famous Neiman Marcus cookie recipe, or at least the one floating around the internet claiming to be theirs. They mix in a shaved chocolate bar, those Neiman Marcus bakers, and sell them for $24 a pound. You could mix a shaved chocolate bar into yours and bake them for a whole lot less.
Everyone’s got one.
Their back-pocket cookie recipe.
What’s yours? I wanna know. Links welcome!
Favorite Chocolate Chip Cookies
- 2 1/2 cups oats (I’ve used both rolled and quick oats)
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 12 oz bag semi-sweet chocolate chips
- 1 1/2 cups nuts, chopped (optional)
Preheat oven to 375 degrees.
In a food processor, pulse oatmeal to a fine powder.
In a mixer, cream together the butter and sugars for 5 minutes. Add the eggs and vanilla.
In a separate bowl, sift together the flour, baking soda, baking powder and salt. Mix in the ground oats.
Slowly add the flour mixture to the creamed butter mixture. Stir in the chocolate chips and nuts.
Roll dough into 1-inch balls and space 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until golden brown. Allow to cool on baking sheet 1 minute, then transfer to racks to cool completely before storing.
Makes 4 or 5 dozen 2-inch cookies.