Emily’s Chocolate Chip Cookies
There is just something about coming home from school to the smell of chocolate chip cookies cooking in the oven. It is also amazing at how many version of chocolate chip cookies there are – thin, crisp, thick, soft, chewy, and somewhere in between.
This version falls more on the soft, chewy side. There are a few secrets that make this cookie amazing. Quick oats are blended into a flour along with a little more quick oats – this helps gives structure and texture to the cookie. One whole tablespoon of vanilla gives it amazing flavor.
A mix of white and brown sugar along with butter that is partially melted also ads to the texture. Brown sugar and melted butter always help produce a more chewy cookie. I think these cookies will be the perfect in the middle of the road texture leaning on chewy for you.
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 Tbsp vanilla
- 1 cup butter, partially melted
- 1 tsp salt
- 1 tsp baking soda
- 2¼ cups flour
- 1 cup quick oats, blended until flour
- ¼ cup quick oats (NOT blended)
- 1 bag Semi-Sweet Chocolate Chips
- Preheat oven to 350 degrees.
- Cream sugar, eggs, butter, vanilla, salt, and baking powder together.
- Add the flour, blended oats, and quick oats. Mix together until combined.
- Mix in the chocolate chips.
- Roll into golf ball sized balls. Place on a cookie sheet and bake at 350 degrees for 12-13 minutes. You want the bottom of the cookies to be golden brown.
Recipe adapted from Emily Gibson as shown on Good Things Utah.
