Thin & crispy or thick & chewy? Is your family divided? My son likes a thin cookie, and my husband likes a chewy cookie. Personally, I have never been known to refuse a cookie, be it thin, thick, crispy, or chewy; however, as the lone baker in the family, the burden rested on my shoulders. I needed a thin & chewy cookie. So, I gathered recipes from my cookbooks, friends, the Internet, etc, and set out to bake a cookie that would please my two selective eaters. I didn’t do this overnight, not even in a month; no, this undertaking has been a year-long process. Not that I bake chocolate chip cookies that often; I don’t, which is probably why it took me a year, but everytime I made them, I’d tweak the previous recipe, until finally, this weekend, we arrived at this moment. A thin & chewy cookie that both husband & son could agree upon, a cookie that they both proclaimed to be my best chocolate chip cookie, ever!
My best chocolate chip cookie Printable recipe
1 1/2 cups oat flour**
3 cups flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 lb unsalted butter, softened
3 cups dark brown sugar
1 cup granulated sugar
1 tablespoon vanilla
3 cups semi-sweet chocolate chips
2 cups pecans, toasted & chopped, optional
Mix together the flour, oat flour, salt, and baking soda; set aside.
In a large bowl, cream the butter, sugars, and vanilla together for 3 minutes.
Add eggs to sugar mixture, one at a time.
Mix in the dry ingredients.
Stir in chocolate chips and nuts, if using.
Refrigerate for at least 30-60 minutes.
Preheat oven to 375 degrees.
Portion cookie dough onto parchment-lined or sprayed cookie sheets.
These cookies spread, so don’t crowd them. I portioned 9 cookies to a half-sheet pan.
Bake for 8-9 minutes. Mine took 8 minutes 30 seconds.
Remove from oven and allow to cool before removing to a rack.
This recipe made 4 cookie pizzas (9″) and 5 dozen cookies.
**Make oat flour by grinding quick-cooking oats in your food processor.