Thursday, January 17, 2008

Ona's Chocolate Chip Cookies

My sister's awesome chocolate chip cookies!
Never out of season..

In advance: set out 2 sticks (1 cup) butter - left at room
temperature until soft.

Set oven to 375 degrees.

Get two bowls - a large one for wet ingredients, a medium one for
dry ingredients.

In the large bowl mix 1 cup butter with 1 1/2 cups sugar - use
approx. 1/2 brown sugar and 1/2 white sugar to make the total
amount of 1 1/2 cups, or adjust as you like. More brown sugar makes
the cookies chewier. You can do 1 1/4 cup brown sugar and 1/4 cup
white sugar, even.

Mash the sugar and butter together until it is a smooth paste.

Beat two eggs, add to butter/sugar mixture. Stir until smooth.

Add 1 teaspoon vanilla extract. Stir until smooth. Set this bowl

In the medium bowl (for dry ingredients) gently mix:
1 3/4 to 2 1/4 cups all purpose flour. If you are using the oatmeal
(which you will add later), use the smaller amount of flour so the
dough doesn't get too dry.
1 teaspoon salt
3/4 to 1 teaspoon baking soda

Now gradually stir the dry mixture into the wet mixture. Stir
gently, until mostly mixed. Then add chips, nuts and oatmeal:
2 cups chocolate chips (I only use dark chocolate chips, not milk
chocolate ones)
2 cups rolled oats (the kind that cook quickly, not the thick hard
ones. Quaker and McCann's make good ones)
1 cup nuts (walnuts are best, but I also like pecans or hazelnuts,
and you can experiment with others)

When evenly mixed, gently roll dough into walnut-sized balls and
set on a cookie sheet a few inches apart (they spread a little,
depending on wetness of dough). Bake 10-15 minutes per batch, until
the edges and bottom are golden brown.

Enjoy! Let me know if you make any interesting variations!

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