The Best Chocolate Chip Cookies
One of my favorite things to do this time of year is to bake The Best Chocolate Chip Cookies. There is nothing better than a big plate of cookies & ice cold milk, I mean just ask Santa.
Today I would like to share a semi famous chocolate chip cookie recipe. I can not say exactly where it came from, or how I came by it, but just know it is the best chocolate cookies on the planet and has been in my family for 17 years now. Everyone I know wants this recipe, so I am finally going to share it.
"Almost" Famous Chocolate Chip Cookie Recipe
- Stand Mixer
- Cookie Sheet
- Measuring Cups
- Measuring Spoons
- Ice Cream Scoop
- Cooling Rack
- 2 sticks (REAL European) Butter Room Temperature
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar
- 2 Eggs
- 2 cups All Purpose Flour sifted
- 1 tsp Himalayan Sea Salt
- 1 tsp Baking Powder (Baking Soda if you want a flatter crisper cookie as pictured)
- 1 cup Mini Semi Sweet Chocolate Chips
- 1 cup Pecan Pieces lightly toasted
- 2 cups Quick Oats
- Cream together the room temp butter and sugars in your Stand Mixer from Kitchenaid, until it forms a paste. Then add in the slightly beaten eggs and vanilla.
- Add to mixer slowly, about a half a cup at a time. Then add in the oats in for a quick mix, only 1 minute.
- Remove mixing bowl and hand stir in Chocolate Chips and Pecans.
- Using an ice cream scoop place 9 scoops onto you your cookie sheet.
- Bake at 375 degrees for 12 mins, DO NOT OVER COOK.
- Allow to cool 5-10 minutes before moving to a plate or cooling rack.
Cream together the room temp butter and sugars in your Stand Mixer from Kitchenaid, until it forms a paste. Then add in the slightly beaten eggs and vanilla.In a separate bowl sift flour, baking powder and salt together. Add to mixer slowly, about a half a cup at a time. Then add in the oats for a quick mix.Remove mixing bowl and hand stir in Chocolate Chips and Pecans. Using an ice cream scoop place 9 scoops onto you your cookie sheet.Bake at 375 degrees for 12 mins, DO NOT OVER COOK. Allow to cool 5-10 minutes before moving to a plate or cooling rack. You may notice that my cookies are a little bit flatter and crispier like a florentine lace cookie, which is how we like them.
My secret is to achieve that kind of bake is that I used baking soda versus baking powder. For a lighter fluffier cookie which is little more dense with the oats you may prefer baking powder instead.Serve up with a big glass of ice cold milk to all your favorite peeps, and enjoy the holidays! LOL even Ralphy wanted some, but I think it was the milk he was really after. Also he really loves watching, How the Grinch Stole Christmas. He is just mesmerized by the Who’s in down in Whoville.
More Great Cookie Exchange Recipes:
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