The Best Chocalate Chip Cookies 14-Feb-2015
Makes about 6 dozen cookies.
Note: Rolled oats are also known as old fashioned oats. In place of butterscotch chips, consider adding 1 cup of toasted, chopped pecans in place. (To toast pecans, preheat oven to 325 degrees. Spread pecans in a single layer on an ungreased baking sheet and bake, stirring occasionally, until they are fragrant and toasted, about 10 minutes. Remove from oven, let cool, coarsely chop, and reserve.) From Scott Rohr of St. Paul.
- 2 c. flour
- 2 1/2 c. rolled oats
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 c. (2 sticks) unsalted butter, at room temperature
- 1 c. granulated sugar
- 1 c. golden brown sugar, firmly packed
- 2 eggs
- 1 tsp. vanilla extract
- 1 (10-oz.) bag bittersweet chocolate chips
- 1 (11.5.-oz.) bag milk chocolate chips
- 1 (11.-oz.) bag butterscotch chips, optional
Preheat oven to 375 degrees and line baking sheets with parchment paper.
In large bowl, whisk together flour, oats, salt, baking powder and baking soda.
In the bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute.
Add granulated sugar and brown sugar and beat until light and creamy, about 3 to 4 minutes.
Add eggs, one at a time, mixing well after each addition.
Add vanilla extract and mix until thoroughly combined.
Reduce speed to low, add flour mixture and mix until just combined.
Stir in bittersweet chocolate chips and milk chocolate chips (and butterscotch chips or toasted pecans, optional).
Scoop dough into 3/4 tablespoon balls onto prepared baking sheets, spacing them about 2 inches apart.
Bake until lightly brown, about 8 to 9 minutes; do not overbake.
Remove from oven and cool 2 minutes, then transfer cookies to a wire rack to cool completely.