Ah yes, "scrummy."A word I heard today for the first time as I handed my toddler a warm oatmeal chocolate chip cookie.
Olive, your common sense is invaluable. I can think of no better combination of words than scrumptious and yummy. I've searched many years to find the perfect chocolate chip cookie recipe, and this one is, indeed, very scrummy. Which is why I am sharing it with you today.
- 1 C. butter, softened
- 1 C. granulated sugar
- 1 C. brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 C. flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp baking powder
- 2-1/2 C. oats, ground to dust
- 1 C. chocolate chips
*Note: when I took these pictures, I was making half of a batch...I thought I should mention this just in case you notice there is only one egg pictured instead of two, for example.
First, preheat the oven to 350º F. Combine the sugars and the butter in a large mixing bowl.
Add the eggs and vanilla extract and continue blending.
Sift the dry ingredients together in a small bowl before adding to the sugar/butter mixture.
Stir in the chocolate chips.
Just a warning that this cookie dough is reeeeeally tasty. If you're like me, try not to eat it all. Let some of it be baked for heaven's sake.
I highly recommend lining a cookie sheet with parchment paper! (For some reason the cookies turn out better.) If you don't have any (I didn't realize I was out), get some! Otherwise, grease the cookie sheet instead. Drop the dough by teaspoonfuls and bake for 8-10 minutes.
Let the cookies cool for a few minutes and then check the fridge--make sure you're not out of milk. That would be tragic.