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These are my fa...vor...ite homemade chocolate chip cookies. They're light, crispy, buttery and super chocolatey. The oats add a chewy texture, and price, at about 17 cents each, just can't be beat by any gourmet bakery. Let them cool to room temperature to enjoy the crispiest cookie. Bet you can't eat just four or five!
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Chocolate Chip Cookies

June 13, 2010

30 min or less active, 60 min or less total, dessert, fall, spring, summer, winter

These are my fa...vor...ite homemade chocolate chip cookies. They're light, crispy, buttery and super chocolatey. The oats add a chewy texture, and price, at about 17 cents each, just can't be beat by any gourmet bakery. Let them cool to room temperature to enjoy the crispiest cookie. Bet you can't eat just four or five!

Information

Servings: one cookie; makes 3 dozen
Time: 15 minutes active; about 35 minutes total
Price: ~$6.05 total; ~$0.17 per cookie
Nutrition (per serving):
Calories: 96.3
Protein: 1.1g
Fat: 4.1g
Saturated fat: 2.1g
Carbohydrates: 14.2g
Fiber: 0
Sodium: 52.9mg
Cholesterol: 5.9mg
High In:
Good Source:
Low In:

Ingredients

  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1/2 cup butter, softened (I used Earth Balance butter here with great results and much less fat)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract (the real stuff)
  • 3/4 cup old-fashioned oats (not quick cooking)
  • 1 1/4 cup semi-sweet chocolate chips (you could use dark chocolate, if you prefer)

Preparation

  1. Preheat the oven to 350 degrees. Cover two baking sheets with foil and spray with cooking spray.
  2. With a stand or hand mixer, cream butter and sugars on medium high speed for 3 minutes. Add the egg and vanilla and beat for 1 minute more, until light and fluffy.Sugar and butter creamed after 3 minutes of beating on medium-high speed.After adding egg and vanilla, the batter is light and creamy.
  3. Add the flour, baking soda, baking powder and pinch of salt, each slowly and on low speed. Add the oats and combine, and then the chocolate chips and combine - all on low speed.
  4. Using a half-tablespoon, drop 12 cookies, evenly spaced, onto one cookie sheet. Bake cookies for 10 minutes, turning halfway through. While they cook, drop 12 more cookies on second sheet.
  5. When first round of cookies are done, pull them out and let them cool 2-3 minutes before moving to a cooling rack. Pop the second sheet in and repeat with remaining 12 cookies and cooling.

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