Best Chocolate Chip Cookie Recipe |
3/4 C. butter or margarine (not low fat)
1 C. brown sugar
2 eggs
3/4 tsp. vanilla1 C. white flour
21/2 C. oatmeal (large-flake if you prefer)
3/4 tsp. baking soda
3/4 tsp. salt
2/3 C. carob chips
1/2 C. coconut
1/2 C. dried cranberries
1/2 C. chopped walnuts
In a large bowl, cream butter until smooth and beat in brown sugar, using a wooden spoon. Beat in the rest of the wet ingredients in the order listed, using a whisk to ensure well mixed.
In another bowl, mix together all of the dry ingredients, mixing well after the salt, then adding all the good stuff and mixing well again. Ensure all of these ingredients are really well mixed as you want to make sure the baking soda and salt is well distributed.
At about this point, you should start your propane oven, aiming for 350? F.
Dump the dry ingredients into the bowl of wet ingredients and mix well, first with a wooden spoon, then with your hands if necessary, to ensure all dry ingredients are mixed in.
Spray a baking pan with non-stick vegetable oil spray. Using a big dinner spoon (tablespoon size), make roundish balls of the dough and place on the tray evenly. I get about 18 rounds on the tray by staggering the cookies in rows of three and squeezing them quite close together, but not so close that they run into each other. Put a fork in a glass of hot water, and use it to press down your cookies, then use the fork to tuck all the little bits in. This recipe makes 31-32 medium sized cookies, so you have to do two bakings, unless you have a really big oven!
Bake at 350? F (as evenly as possible—not over) for 12-14 minutes. Watch them and the oven carefully. They should be brown on the bottom, and still a little soft on top when they’re done. If they’re too brown or black on the bottom, you’ve baked them too long and they won’t be quite as yummy!
© Carllie Hennigan
