Chocolate chip cookies evoke childhood memories involving just the right combination of sweet dough and chocolate. Some have nuts and others have oatmeal. Some are crisp and flat and others a soft chewy dome.
These are my mother’s recipe for chocolate chip cookies, thick and chewy, heavy on the chocolate chips. These are made with oatmeal but you can also add in toasted nuts for a crunch.
You can, and should, freeze measured balls of dough and only bake them as needed. When I make them I usually pack them up in sets of 4 and take them out when I want to have desert and maybe a few left over for the next day.
Mix the dry ingredients together in a bowl and set aside.
3 cups all purpose flour
1 cup pastry flour (or add another cup of all purpose flour)
1 tsp. baking powder
1 tsp. baking soda
In a separate bowl (or a kitchen aid) mix butter, white and brown sugar.
3 sticks of butter (12 oz.) (salted butter, if unsalted add a 1/8th tsp. salt to dry ingredients)
1 1/4 cups white sugar
1 1/4 cups brown sugar
Then mix in eggs and vanilla extract.
3 eggs, one at a time
1 T. vanilla extract
Combine the dry ingredients with the wet and combine with oatmeal, chocolate chips, and toasted nuts if using.
3 cups of oatmeal
3 cups chocolate chips
1 cup toasted almonds, optional
Use 1/4 cup measure, or weigh out 2.0 oz. per cookie. Freeze if you plan on baking them later.
Bake at 375 degrees for 12-16 minutes, turning pan half way through baking. 12 minutes for unfrozen, or 14 for frozen.