This recipe is a bit more on the “delicious” side than “nutritious”.
As you might know, I think it is important to have a little sweetness in life.
So by popular demand, I'm going to share with you my famous Chocolate Chip cookie recipe, which I type into this computer by heart (I make it SO often!).
-4 sticks of butter, softened
-1.5 cups of white sugar
-1.5 cups of brown sugar
-3 teaspoons of high-quality vanilla extract
-1 teaspoon salt
-2 teaspoons baking soda
-1 cup rolled oats (you can process them in the Cuisinart if you like; sometimes we do and sometimes we don't)
-1.5 cups whole wheat flour (I use King Arthur's flour)
-2.5 cups whole wheat white flour (I use King Arthur's flour)
-2 bags (around 11 oz each) of high-quality chocolate chips
Mix everything together to make the dough. Then make into cookies on cookie sheets, or if you are being expeditious (which we often are), just put dough into 2 large rectangular pyrex dishes sprayed with olive oil spray. Then cook the dough at 350 degrees for anywhere between 6 to 10 minutes… it depends on if you've made cookies which are thinner or if you've made “bars” which you'll cut from the pyrex dishes. In either case, DON'T let them get too browned while they are in the oven. The trick is to watch them until they are just cooked, then get them out of the oven quick! They might look under-baked when you take them out, but they continue to cook for a bit even after they are out of the oven. We put them in the fridge to “gel” if we make them in the pyrex dishes, so we can cut them out without too much mess. Believe me, not over-baking the cookies is the secret to their success.
For my daughter's birthday, she put on her invitation that everyone would get a cookie “the size of my dad's head”. This is a silly tradition for her birthday, but we love silly traditions and are happy to follow them. Here are the girls enjoying their very large cookies. (Note: they did not finish them! We send home left-overs in baggies).