Chocolate Chip Cookie Recipe!

Hi! 

   I know that some of you have been waiting for this.  These cookies are so good!  Of course, I don't think you can have a bad cookie, let alone a bad chocolate chip cookie, but that doesn't diminish the fact that these cookies are, well, epic.  (Sorry, I have a little brother and so that words is around our house a lot hehe)  As long as you are not worried about raw eggs, this makes awesome cookie dough.  If you are more careful about not eating raw eggs, or don't feel like cookie dough, the baked version is amazing.  Just the right about of gooey, crunchiness.  I prefer my cookies on the softer side, rather than hard, and these cookies deliver.  So, without further ado, the recipe. =)

Chocolate Chip Cookies:

 2 cups: All Purpose Flour
1 1/2 (1.5) cups: Oats, uncooked
1 tsp. : Baking Soda
1 tsp. : Salt
1 cup (1 stick): Butter
1/2 cup: Sugar
1/2 cup: Brown Sugar
2 : Eggs
1 tsp. : Vanilla Extract
Chocolate Chips

       Preheat oven to 375 degrees F.  Mix flour, oats, baking soda, and salt in a large bowl.  Set aside.  In a mixer bowl combine butter, sugar, and brown sugar at medium speed until well blended .  Then add eggs and vanilla extract, also at medium speed.  Slowly add the flour mixture, stopping the blender  and scraping the sides if necessary between additions.  Once the flour is well mixed into the batter, add the chocolate chips.  Spoon the dough onto a cookie sheet and bake for about 10 minutes.  Allow cookies to cool for a couple minutes before removing them from the pan.
     Makes About 25 Cookies

*A Note About Ingredients*

  ~ You may notice that I didn't put an amount of chocolate chips.  That is because I do not know exactly how much I put in.  The original recipe (which I have altered) calls for a whole 12 oz. bag!  Which is quite a few chocolate chips.  I probably put half or less of that in the dough.  Most the time I just add a bit at a time and stop when it looks like there are enough chocolate chips to go around. 

 
   ~ It is best to have softened butter when you start the recipe, because it mixes with the sugar better.  I hardly ever remember to take butter out of the fridge before hand, so I have become accustomed to baking with hard butter.  I try to take it out as soon as I decide to make cookies, which is usually about 5 minutes before I use it. *tehe*  You can take knives and try to "chop" the butter up into smaller pieces, and then blend just the butter, to try to soften it.  I would recommend pulling butter out early enough that it is completely soft, especially for the first time trying the recipe.

   ~ While the recipe calls for both sugar and brown sugar, it really doesn't matter.  I mostly only white sugar, and sometime I use all brown sugar, depending on what we have.  If you only have one kind or another, don't fret.  It tastes the same.  Just remember to put in both amounts. (ex. 1 cup all white sugar, because 1/2 cup for the brown and white.)

  Well, that's about it.  If you try the recipe, let me know!  And even if you didn't, you can still comment. 

God Bless,
~J.