Best-Ever Chocolate Chip Cookies
<< Who doesn't love Chocolate Chip Cookies? This cookie recipe contains a small amount of oatmeal that seems to enhance the flavour and chewy texture. Mrs. Fields made these cookies on her television show about fifteen years ago - I have been making these cookies ever since and they always disappear very quickly. Ingredients:
Preheat oven to 325 degrees F. Assemble dry ingredients in a small bowl, whisk together and set aside. In a large mixing bowl, add butter (or margarine) to the brown sugar and beat until blended. Add eggs, one at a time and vanilla. Beat at medium speed until fluffy. Add dry ingredients and chocolate chips. Beat at low speed only until mixed, do not overmix. You can also mix in dry ingredients and chocolate chips by hand. Drop by tablespoonfuls onto ungreased baking sheet, 2" apart. For uniformly round cookies, you may use a small ice cream scoop to drop cookie dough. Recipe calls for baking 18-22 minutes or until golden brown. For soft, chewy cookies, you may remove cookies earlier - check for doneness after 12-15 minutes if this texture is sought. For a firmer cookie, you will need to respect recommended baking times. For best results, keep an eye on cookies as they bake. Cookies will firm up a bit as they cool. Remove from oven and cool. Serve right away or store in an airtight container. Yield: Approximately 3 dozen *Note: You may add chopped pecans, walnuts, raisins or dried cranberries to this recipe. In addition, various flavours of chips (white, peanut butter, dark chocolate, skor bits) can be blended. Please send your favorite chocolate chip cookie recipe and other Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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