If cookie dough is not a food group, then it should be. Or at least recognised as a suitable lunchtime meal in this house. If not, I think I just had a very unhealthy lunch. There was oatmeal in the dough. Does that count for something?
Chocolate Chip cookies are sublime. Crispy on the outside, chewy inside. When eaten fresh from the oven, oozing warm chocolate you are close to cookie nirvana.
I think that I might have published this recipe before, but it is easier to do it again and put the links in the appropriate place than find where it was originally posted. Besides, I am sort of on a cookie high right now and just feel the need to tell you all about them again.
Chocolate Chip Cookies
1 cup butter (8 ozs)
1 cup sugar
1 cup light brown sugar
1 tsp vanilla
1 tsp salt
1 tsp baking soda
2 tbsp cold water
1 1/2 cups plain flour
3 cups oatmeal
200g semi sweet chocolate chips (8ozs)
1.2 cup dessicated coconut (optional)
Preheat the oven to 180C; 350F; 160C fan oven; Gas Mark 4.
Cream the butter and sugars together. Add remaining ingredients one at a time, mixing in before adding the next. (That's it! Super easy.)
Line your cookie trays and place spoonfuls fairly well spaced apart as they will spread. No need to flatten your spoonfuls, the heat will do that for you. Bake for approximately 10 minutes, until golder brown. Let cool on the tray for a few minutes before removing to a cooling rack.
See how long you can hold off before you eat one.
This recipe makes approximately four dozen cookies depending on how big you make them and how much cookie dough you eat prior to baking. The recipe halves easily if that seems like too many to you. Alternatively, they freeze well.
If you make them, I hope you enjoy them.