Growing up, my Dad's way of "making chocolate chip cookies" was to stir up the batter and then serve it in a bowl with a spoon, ice cream style. Good thing we were oblivious to the dangers to salmonella!
2 cups flour
2 ½ cups oatmeal flour*
1 tablespoon baking powder
1 tablespoon baking soda
1 ½ teaspoon salt
1 cup butter
1 cup white sugar
1 cup light brown sugar (firmly packed)
2 eggs
1 tablespoon vanilla extract
12 ounce semi-sweet chocolate chips
Preheat oven to 375°. Mix flour, oatmeal flour*, baking soda, baking powder and salt in a large bowl until well blended. In a separate bowl mix butter, sugars, eggs and vanilla until creamy. Slowly mix flour ingredients 1 cup at a time until completely blended. When all ingredients are blended, add chocolate chips. Roll into golf ball size balls and place on cookie sheet. Bake for 8-10 minutes. (Be careful not to overbake – tops will be light brown.)
* Oatmeal flour can be made by grinding oatmeal in a food processor for approx. 30-50 seconds
To freeze dough – once balls of dough are formed, place them on a cookie sheet in the freezer for 30 minutes. Once hardened, place balls in a ziplock bag. To bake, defrost 20 minutes on baking sheet and then bake as usual.
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