I don't know if you know this about me, but I am on several very important life-long searches.
I have searched high and low for the perfect apple pie. (And think I've found it.)
I have searched high and low for the perfect chocolate chip cookies.
And I have searched high and low for a pair of good-fitting jeans...that make me look ridiculously skinny. The jury's still out on that one... (Huh. Funny how this search is in direct opposition to the other 2 searches... Weird.)
This post is about what I think is my FAVORITE recipe for chocolate chip cookies. However, if you feel that YOU have the perfect chocolate chip cookie--I say BRING IT ON! But, I am going to need AT LEAST a DOZEN of your cookies in order to judge them. A cold glass of milk with them would be a nice touch, too.
I promise to judge fairly.
I NEVER discriminate against sweets, nor chocolate chips of any kind.
Now, please cue the harps and the soft drum roll...
Here is my (current) favorite chocolate chip cookie recipe:
Amy's Chocolate Chip Cookies
(This makes a HUGE batch. I usually cut this recipe in half, to make approximately 3 dozen. Or, many times I make the whole batch, but put a tray or two of the unbaked cookies into the freezer. Once the dough is completely frozen, I store them in a ziploc bag until ready to bake. Or...to be completely honest...until I eat them one-by-one, in a couple of days. Please see warning below for more information...)
Cream together:
2 cups butter, softened
2 cups sugar
2 cups brown sugar
Add into butter mixture:
4 eggs
2 teaspoons vanilla
Mix in separate bowl:
4 cups flour
5 cups ground oatmeal (grind dry oatmeal in blender or food processor, until powder texture)
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
Slowly add dry flour mixture into butter/egg mixture, while mixing on medium continuously. Once everything is well-mixed together, hand-stir in 24 oz. of semi-sweet chocolate chips and 8 oz. grated Hershey bar (or 1 bag of mini milk chocolate chips.)
Drop golf ball size dough onto cookie sheet and bake at 375 degrees for 9-12 minutes. Cookies should be golden brown. Let them sit on the cookie sheet for a minute or two before removing them to cool.
*Modification: Sometimes I add white chocolate chips, instead of chocolate--for my chocolate-allergic mom. The white chocolate chips are a wonderful substitution! YUM!
WARNING: This cookie dough is HIGHLY ADDICTIVE. I know you are not supposed to eat dough with raw eggs...so I'm just warning ya! There's just something about the oatmeal flour in this recipe that makes the dough extra delicious!
WHO wants to bring me a dozen chocolate chip cookies to be in a contest against mine? I promise I'll be fair...and really, really fat, I guess.
Now, I need to go repeat this phrase 27 times: "This is why I run. This is why I run. This is why I run. This is why I run. This is why I run. This is why I run........"
What life-long perfect recipe searches have YOU been on?
(Please tell me I am not alone!)
Linked up with:
