best chocolate chip cookies
There are three kinds of chips in this cookie! My husband loves them. These should bake at a lower temp than other chocolate chip cookies. If eaten right away they are crisp and chewy; if stored in an airtight container, they are tender and chewy. The dough has to be chilled for about 2 hours, so that's part of the prep time. I made 2 batches and froze one of them for at least 6 months. It freezes well. I got the recipe from About.com/Busy Cooks.
prep time
2 Hr 30 Min
cook time
15 Min
method
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yield
Makes 4 dozen.
Ingredients
- 1 cup butter, softened
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla
- 2 - eggs
- 1 - egg yolk
- 1/2 cup oatmeal, uncooked
- 1/2 cup white chocolate chips
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup salted cashews, chopped
How To Make best chocolate chip cookies
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Step 1In a large bowl, combine butter, brown sugar, and granulated sugar and beat well until smooth and fluffy.
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Step 2Add vanilla, eggs, egg yolk and mix well.
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Step 3In a food processor, combine oatmeal and white chocolate chips. Grind until particles are very fine. Stir into the butter mixture along with the flour and baking soda.
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Step 4Stir in the chocolate chips and cashews, until blended.
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Step 5Cover and chill at least 2 hours before baking.
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Step 6Preheat oven to 325 degrees. Drop dough from small ice cream scoops onto parchment paper-lined cookie sheets. Bake 14 to 16 minutes or until cookies are slightly browned around the edges and are set. Slide the parchment paper off the cookie sheet onto cooling racks and let cool. Then use a spatula to remove the cookies from the paper and store in an airtight container.
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Cookies
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