Updated: Feb 22, 2020
I don't know what it is about fall that makes me crave more sweets. Whatever the reason may be, I am so happy that I came up with this recipe. This puts all the other chocolate chip cookie recipes to shame and for good reason. It's chewy, chocolaty, and the slight crispiness around the edges is what makes this stand out from the rest. If you're tired of your same old recipe, try this one, I guarantee it will not disappoint.😊
Yields: 45 mini cookies/ 15 large cookies
Prep: 20min /Cooktime:10-14 min
200g All Purpose Flour
100g Rolled Oats
1/2tsp Baking Soda
1tsp Vietnamese Cinnamon(optional)
190g Butter (melted)
150g Light Brown Sugar
2 large egg (room temp)
2tsp vanilla extract
340g Chocolate Chunks (chips)
Some things to consider:
*You can portion these and freeze them to bake later.
*You can portion and bake these off as the cookie dough comes together.
*And last but not least, you can scoop/portion and place them in the freezer for at least a couple of hours to harden and bake it straight from the freezer. Additional baking may be required. This option lends itself to a chunkier cookie.
Preheat Oven to 375F and prepare the baking sheets with parchment.
1)Take two medium size bowls. In one measure out your flour, rolled oats, baking soda, cinnamon and salt. Whisk to combine and set aside.
2) Melt the butter in a small sauce pan and set aside but make sure it keeps warm.
3)In the second bowl, measure out the two sugars, mix to combine, then add the eggs. Whisk to combine then add the butter in three increments to combine. Finally add the vanilla.
4) Now add the flour mixture and stir with spatula until it comes together, then finally add the chocolate chunks. When ready, portion the size to your liking (use cookie scoops or two spoons) and follow any of the options mentioned above.
5)For the baking of the big cookies you need to space them out about 2 inches and one inch for the small ones. Bake time varies from 10-14 minutes.
***Look for the cookie to be lightly golden and slightly firm***