Small confession; I am not a terribly skilled baker. Results are consistently middling to fair.
This, I blame on the fact our family doesn’t really enjoys cakes or cookies, etc. and therefore, I don’t get a tonne of practice. On the odd occasion I do get a request for something requiring the holy trinity of butter/flour/sugar, a low-level sense of panic sets in. Is this going to be a re-run of “Tooth-Chipping Brownies”? Another episode of “Cake Masquerading as Doorstop”? I swear the term hot-mess was coined for my adventures in baking.
To compensate, I have managed to work out a recipe for chocolate chip cookies that is quick, simple, and seems to provide consistently good results. That may have something to do with the ridiculous amount of chocolate chips I cram into these cookies, but hey – I will take the wins where I can get them.
Simple Chocolate Chip Cookies
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup butter, not too soft
- 1 tsp baking soda
- 1 egg
- 1 tsp vanilla
- 1/2 tsp salt
- 1 1/2 cups flour
- 1 1/2 cups chocolate chips (or the whole bag – up to you)
- 1/2 cup rolled oats (the quick cooking type)
1) Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or your silicone baking sheets.
2) Find a big mixing bowl and toss in both sugars. Add the butter to bowl and use a hand mixer to combine until creamy.
3) Add baking soda and salt and continue to blend.
4) Next, beat in the egg and the vanilla.
5) Turn down the mixer to a lower speed and incorporate the flour. Mix in the oats as well.
6) Retire your mixer, grab a sturdy spatula and fold in all of those chocolate chips.
7) Roll the dough into balls around the size of an average size strawberry and space them on the baking sheet. You don’t want more than about a dozen on the baking sheet, as they will spread a bit.
8) Bake for 15 – 18 minutes, depending on how hot your one runs. Remove and cool on racks.