‘Great Sauces Transform Good Food into Gourmet’
Are you a thin and crispy or soft and cakey chocolate chip cookie lover? I drive down the middle of the road on this one, right on the double lines. This cookie is not too thin and crispy and not too thick and cakey.
Here’s a little cookie chemistry. Butter melts more quickly than shortening so all-butter cookies spread thin and bake crispier. All-shortening cookies stay puffy and more rounded. The molasses in brown sugar makes the dough a softer texture so go all brown for cakey. Use one egg per 3 dozen batch for thin and crispy or 2 eggs for more cakelike cookies.
At the end of the day if there’s not enough flour, cookie dough will still spread when baked. The dough should be fairly thick and spoonable no matter how you want your cookies to turn out. My personal fave has some quick oatmeal for flavor and composition. What about yours?
You may also enjoy Chewy Chocolate Chip Cookies, Peanut Butter M&M Cookies, Double Chocolate Fudge Brownies, Broiled S’mores, Zucchini Nut Sandwich Rounds, Chocolate ‘Cinnful’ Cookies, Frosted Maple Spice Cookies, Pumpkin Chocolate Chip Cupcakes, Icebox Butter Cookies, Jam Thumbprints and Peanut Butter Chocolate Buttons.
Recipe: Chocolate Chip Cookies
Prep Time: 10 Minutes | Cook Time: 10-12 Minutes per batch | Yield: 3 Dozen | Level: Easy
- 2 cups flour
- 1 1/2 cups quick oats
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter softened
- 1/2 cup butter-flavored shortening
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips, 6 oz
- 1 12-oz pkg M&M’s, orange, red and brown candies
- 1 cup chopped pecans, optional
Special Equipment – mixer, baking sheet
1 Preheat oven to 375 degrees. Coat the baking sheet with non-stick cooking spray.
3 Beat butter, shortening, brown sugar and granulated sugar with a hand or stand mixer until light and fluffy.
4 Add eggs and vanilla, then beat to combine.
5 Add 1/3 of the flour mixture at a time beating after each addition. If it gets too thick for the mixer, stir in the last portion.
Drop dough with a small ice cream scoop to make even sized cookies.
Eat these warm out of the oven or cool and store in an airtight container and serve the next day.
I love to make these cookies with colorful chocolate covered candies. Choose the color combinations you love or decorate the top with all of them. The photos have a Fall and Halloween theme but you could make other color combinations for different holidays and seasons.
- Exchange M&M’s for another cup of chocolate chips.
- Exchange quick oats for rolled oats.
Inspiration – Helen Horton