Matt and I have both been craving cookies lately. On a recent trip to the grocery store, Matt bought bulk semi-sweet chocolate chips in the hopes that I/we would make some cookies. On Saturday after running some errands and having dinner out with friends, we decided we just had to make the cookies. Chocolate chip, obviously. But which ones? I have a few recipes which I’ve used in the past. Matt indicated that in the past there was a time or two I have made chocolate chip cookies that were “flat” (referring to their thickness, not taste) and that he would prefer fluffier ones this time. He suggested adding extra baking soda, which I said was a bad idea. So we just went with my favorite recipe, which I did not think produces the flat cookies, and hoped for the best. They turned out fantastic; we both agree they’re the best ever. We doubled the recipe, so we had extras to give away to our neighbors and to freeze for later.
Here’s the recipe, which I got from a friend in college and it’s still the best:
- 1 cup butter
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 tspn vanilla
- 2 1/4 cups flour (we used whole wheat pastry flour)
- 1 tspn baking soda
- 1/2 tspn salt
- 1/8 tspn baking powder
- 1 cup chocolate chips
- 1/4 - 1/2 cup (to taste) dry oatmeal (we used more like 2/3 cup)
- 1/4 - 1/2 cup (to taste) shredded coconut (we used a good 1/2 cup)
- 1/4 - 1/2 cup (to taste) chopped walnuts (we skipped this because we didn’t have any)
Preheat oven to 375. Cream together first five ingredients. Mix together flour, salt, baking soda, baking powder, then add to creamed mixture. Stir in everything else. Drop by tablespoon onto an ungreased cookie sheet and bake for 12 minutes or until golden, turning cookie sheet midway. Makes 2 dozen. Cool before eating. Enjoy!