This is the perfect basic chocolate chip cookie recipe. Adaptable. Simple. Yummy. And so many other qualities one should desire in a cookie of the sort.
This time walnuts and oatmeal were added. Although, I'll admit that I ALWAYS put oatmeal in my chocolate chip cookies. It's just the right thing to do, I feel. Somehow the cookies never seem right without oatmeal. It gives a softness and chewiness that I just love in a cookie.
Feel free to add what you want into the dough and I assure you, the cookies will turn out amazing! This recipe is just that good. And make sure to pull the cookies out of the oven JUST when they start to brown on the edges...it keeps them soft and prevents them from drying out. No overbaking, that's the key!
Just perfect for a nice weekend snack. I hope everyone has a great weekend, as spring is upon us and Easter is just one week away. I love this time of year!
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 stick butter, softened
1/2 cup shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips
1 cup oatmeal
- Preheat oven to 375° F.
- Combine flour, baking soda and salt in small bowl. Beat butter, shortening, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
- Stir in chocolate chips and oatmeal. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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