Monday is National Cookie Day! Hurray! What better way to mark the occasion than making The Best Chocolate Chip Cookies you’ll ever have?!
The Best Chocolate Chip Cookies are perfection and a family favorite for over 25 years! They’re the most requested cookie at my house. In fact, they are requested outside my house, too! My daughter has been riding horses at the same barn for over 15 years. And I take these to every barn party throughout the year. If I don’t take them, I better not show up!
These soft, tender cookies get their great flavor in part from ground oats added to the dough. It’s a subtle flavor difference that adds some chew and heartiness, while still part of a beautifully soft cookie. It’s super easy to powder 1 cup of oats in a blender or food processor. Just pulse them a few times. I like to use the single serve beverage container to do this. I highly recommend it if your blender has this feature. If not, a regular blender or food processor works perfectly, too.
The Best Chocolate Chip Cookies are also versatile! You can mix up the chocolate chips to suite your taste. It takes a total of 1.5 cups of chocolate chips. I often add a half cup of mini M&M’s along with semisweet and mini-semisweet chocolate chips. If you like milk chocolate chips, toss those in instead or half milk chocolate and half semisweet. In other words, make them your own.
I have also used this recipe to make a sheet cookie to decorate as a cookie cake. Just spread the prepared dough in a lightly greased cookie sheet or 11×17 pan. Bake for about 15 minutes or until mostly set.
Not only are these cookies soft, chewy and delicious, but they’re also very nicely shaped. Be sure to roll them in well-rounded balls so they spread evenly. Don’t overbake The Best Chocolate Chip Cookies! They’re best on the underdone side.
If you’re looking for some great sheet pans, I LOVE these Nordic Ware ones. I use them almost daily for more than cookies. And if you are in the market for some great Stainless Steel measuring cups and spoons, you can’t go wrong with these. They make great stocking stuffers!
Bookmark this recipe because you’re definitely going to want to make these as gifts for the holidays or to take to cookie swaps or gatherings. I promise they will be a hit! Let me know what you think by commenting below. Enjoy! And Happy National Cookie Day!
The Best Chocolate Chip Cookies
Equipment
- Sheet pans
Ingredients
- 1 cup butter, softened to room temperature (2 sticks)
- 1 cup packed brown sugar
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 1 cup whole oats, powdered in a blender
- 1½ cups semisweet chocolate chips (or chips of your choice)
Instructions
- Heat over to 375 degrees. Line baking sheets with parchment paper and set aside.
- In large bowl, beat butter with electric mixer until smooth. Add both sugars and beat until creamy and smooth, about a minute.
- Add eggs and vanilla and beat until smooth.
- In small bowl, whisk together flour, baking soda, baking powder, and salt. Add to butter mixture and beat until just blended.
- Next add powdered oats and beat until just blended.
- Use a wooden spoon to mix in chocolate chips.
- Roll into 1¼" balls and space about 2" apart on parchment-lined baking sheet.
- Bake 8 minutes and DO NOT OVERBAKE! Cool on baking sheets for 5 minutes before moving to cooling rack to cool completely. Store in airtight container.
Notes
- Cookie dough freezes well. I recommend rolling into balls and freezing on a cookie sheet. Once frozen, transfer frozen cookie dough balls to a zipper bag and freeze for up to 2 months. When ready to bake, only thaw as many as you wish to bake. I love to have cookie dough on hand for when we have guests stop by or we just want warm cookies straight from the oven but not an entire batch.
