Friday, February 2, 2018

My Favorite Chocolate Chip Cookies

Hey friends! Happy Friday!

It's going to be cold here in Virginia this weekend - we may even get some snow!
Snow days are perfect days to bake cookies, so I thought I would share my favorite
chocolate chip cookie recipe with you today.

I keep a zip-lock bag of cookie dough mounds in my freezer for fresh baked cookies
whenever the mood strikes. Simply mix up the dough, scoop the dough onto
parchment lined baking sheets and store in the freezer for a few hours or overnight.
Place frozen cookie mounds in a freezer bag for future use.

When you're craving cookies, simply place frozen cookie dough onto a baking sheet
lined with a Silpat or parchment paper and bake for about 12 minutes or so.

Have a great weekend!!

You may also want to try my Peanut Butter Cup Cookies or Game Day M&M Cookies,
which are perfect for the Super Bowl this weekend!

My Favorite Chocolate Chip Cookies

1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. ground cinnamon
1 cup unsalted butter, melted
3/4 cup light brown sugar
3/4 cup granulated sugar
1 T vanilla extract
1/2 tsp. lemon juice
2 large eggs, at room temperature
2 cups chocolate chips (I use a combination of semi-sweet, dark & milk chocolate)

In a small for processor, blend the oats into a powder. Place them in a medium size
mixing bowl and whisk in the flour, baking soda, salt and cinnamon. Set aside.

In a large mixing bowl stir sugar, brown sugar and melted butter until smooth. I
like to use a wooden spoon for this. Stir in vanilla, lemon juice and eggs. Stir until
smooth, then gradually add the flour mixture. Fold in chocolate chips.

Line a baking sheet with parchment paper. Using a medium cookie scoop, drop cookie
dough onto the lined baking sheet. You do not need to space them apart - this part is
just for chilling the dough. Cover them with plastic wrap and place them in the fridge for
at least 4 hours or overnight before baking.

Preheat oven to 350 degrees. Place cookies 2-3 inches apart on another lined cookie
sheet. Bake for about 12 minutes or until cookies are lightly browned.

Yield - 2 1/2 dozen cookies


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