This easy chocolate chip cookie recipe will render you a soft and chewy cookie that is hard to resist. I make these with mini chocolate chips and on the small side and they are wonderful. Of course you can use regular size chocolate chips for this. I like the mini ones because every single cookie is loaded with chips.
Always make sure that your butter is softened when making cookies. This will assure a smooth cream when you cream it with the sugar. You do not want lumps of cold butter in your mix.
This recipe calls for ground oats but it is perfectly fine to just use flour. The consistency will be different but the cookie will be perfect nonetheless.
These chewy and soft chocolate chip cookies freeze beautifully so you can make them in advance and have them when you want them. They are truly delicious.
This is what you need to make this easy chocolate chip recipe:
Makes about 60 cookies
1 cup (227 grams) unsalted softened butter
¼ cup (55 grams) packed dark brown sugar
2 eggs at room temperature
2 tsp. vanilla extract
1 cup (80 grams) rolled oats – ground
1 ½ cups (190 grams) + 2 TBS (20 grams) all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 cup (125 grams) chopped walnuts
1 12 oz. bag (340 grams) of semi-sweet chocolate chips (I used mini)
Heat the oven to 350°F (176 C) and line your cookies sheets with parchment paper or silicon mats.
Cream the butter with the dark sugar, eggs and vanilla.
In another bowl, mix together the oats, flour, salt and baking soda.
Add the dry ingredients into the creamed butter and mix in until fully incorporated. Do not over beat.
Add the nuts and chocolate chips and mix in.
Spoon or scoop the dough on the baking sheets leaving about an inch in between them. Bake for 8 to 9 minutes until the edges are lightly browned. The cookies will continue to be soft when you remove them from the oven. They will set as they cool down.
Place the baking sheet on a cooling rack and allow the cookies to cool for about 10 minutes on the sheet. Remove them to a cooling rack and cool down completely.
NOTE – If you do not want to use rolled oats in this recipe simply use 2 ½ cups (320 grams) of flour.