Whenever I am down and out, I find myself either scouring the pantry for chocolate bars or whipping up a home made chocolate Chip cookie.
And with all the experiments that I did, I find this recipe to be the BEST of all! In fact, this is a best seller! I am sharing this with you because just like me, it may make you or your kid's day! Crunchy and crisp on the outside, moist and chewy on the inside!
Another great feature of my recipe is that you will not be needing any MIXER! you can do everything with your hands!
So, here's a list of what you will need:
1 Cup butter in room temperature (nope, not margarine, but butter. Cookies would taste better with premium butter)
1 3/4 Cups packed brown sugar (nope, not moscovado sugar, not washed brown sugar, just plain brown sugar)
1/2 Cup granulated white sugar
2 large eggs
2 Tablespoon Milk (any milk, evaporated, skimmed, low fat, etc.)
2 Tablespoon Vanilla
1 3/4 Cups All Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt (Iodized Salt, never use rock salt!)
3 Cups Quick Cooking Oats (whole)
2 Cups Chocolate Chips
1 Cup Chopped Walnut (optional)
Here's how to do it:
1.) In a bowl, mix together the softened butter, brown sugar and the granulated sugar.
2.) As soon as everything is well incorporated and that there are no more clumps of butter, you can stir in the 2 eggs, one at a time.
3.) As soon as the eggs are properly incorporated add in your milk. I don't have an evaporated milk on hand, so I used Cow Head Milk instead.
4.) Incorporate the Vanilla. The more pure, the better!
5.) At this time, your batter will look runny. That's fine, because you will now add all the remaining dry ingredients. I suggest that you put all the dry ingredients in before churning the batter. We don't want to over-mix and release the gluten found in the flour because this will make the cookie dry and tough.
6.) Before mixing, I also suggest that you include the oats, chocolate chips and the walnut together with your dry ingredients. The flour will coat the oats, chocolate chips and the walnut thereby ensuring that these are equally spread all through the batter. Besides, it is going to be hard to mix these in once the batter becomes thick because of the flour.
7.) Mix everything together with a light hand. As soon as you can no longer see any flour, STOP. As mentioned earlier, over mixing would result to tough and dry cookies, and we don't want that do we?
8.) Using a small ice cream scoop, place them on a cookie sheet, making sure that you leave enough space in between each cookie as these will flatten out and spread a little. I didn't bother putting parchment paper or wax paper or grease-free paper because the cookie, when cooked properly will pop out almost easily. If not, you can use an offset spatula to help you remove these babies and it should come out clean.
9.) Bake these babies at 180 degrees Celsius for 10 mins. Remove from the rack and cool.
It can be eaten right after with a cold glass of milk or a hot chocolate drink. These cookies, once baked will spread out at least 2 inches in diameter. Just look at how beautiful these cookies are! There is texture and it looks as if it has been store-bought!
So, what are you all waiting for? Go ahead and try it out! I'd be glad to hear how yours turned out!
And with all the experiments that I did, I find this recipe to be the BEST of all! In fact, this is a best seller! I am sharing this with you because just like me, it may make you or your kid's day! Crunchy and crisp on the outside, moist and chewy on the inside!
Another great feature of my recipe is that you will not be needing any MIXER! you can do everything with your hands!
So, here's a list of what you will need:
1 Cup butter in room temperature (nope, not margarine, but butter. Cookies would taste better with premium butter)
1 3/4 Cups packed brown sugar (nope, not moscovado sugar, not washed brown sugar, just plain brown sugar)
1/2 Cup granulated white sugar
2 large eggs
2 Tablespoon Milk (any milk, evaporated, skimmed, low fat, etc.)
2 Tablespoon Vanilla
1 3/4 Cups All Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt (Iodized Salt, never use rock salt!)
3 Cups Quick Cooking Oats (whole)
2 Cups Chocolate Chips
1 Cup Chopped Walnut (optional)
Here's how to do it:
1.) In a bowl, mix together the softened butter, brown sugar and the granulated sugar.
2.) As soon as everything is well incorporated and that there are no more clumps of butter, you can stir in the 2 eggs, one at a time.
3.) As soon as the eggs are properly incorporated add in your milk. I don't have an evaporated milk on hand, so I used Cow Head Milk instead.
4.) Incorporate the Vanilla. The more pure, the better!
5.) At this time, your batter will look runny. That's fine, because you will now add all the remaining dry ingredients. I suggest that you put all the dry ingredients in before churning the batter. We don't want to over-mix and release the gluten found in the flour because this will make the cookie dry and tough.
6.) Before mixing, I also suggest that you include the oats, chocolate chips and the walnut together with your dry ingredients. The flour will coat the oats, chocolate chips and the walnut thereby ensuring that these are equally spread all through the batter. Besides, it is going to be hard to mix these in once the batter becomes thick because of the flour.
7.) Mix everything together with a light hand. As soon as you can no longer see any flour, STOP. As mentioned earlier, over mixing would result to tough and dry cookies, and we don't want that do we?
8.) Using a small ice cream scoop, place them on a cookie sheet, making sure that you leave enough space in between each cookie as these will flatten out and spread a little. I didn't bother putting parchment paper or wax paper or grease-free paper because the cookie, when cooked properly will pop out almost easily. If not, you can use an offset spatula to help you remove these babies and it should come out clean.
9.) Bake these babies at 180 degrees Celsius for 10 mins. Remove from the rack and cool.
It can be eaten right after with a cold glass of milk or a hot chocolate drink. These cookies, once baked will spread out at least 2 inches in diameter. Just look at how beautiful these cookies are! There is texture and it looks as if it has been store-bought!
So, what are you all waiting for? Go ahead and try it out! I'd be glad to hear how yours turned out!
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