Monday, June 30, 2014
Yet Another Chocolate Chip Cookie Recipe
Mondays call for cookies. Am I right? I'm super excited it's a short week and even more excited that we go on our family vacation next week. I'm really looking forward to unplugging for a few days and spending time with my mom, dad, sis, bro-in-law, Grantster, and Jakers.
More chocolate chip cookies? Yes. I was drawn to this recipe because of the cinnamon and ground oats. The cinnamon adds a little extra something to the taste and the ground oats give the cookies a nice texture. It's a keeper.
I think I need to create a whole section just for Chocolate Chip Cookies. There are so many different versions all over the place I could definitely make a different recipe every week.
Just a heads up, because I HATE when I overlook it in a recipe, this dough does need to chill a few hours before baking so allow yourself enough time. I actually made the dough last weekend, froze the dough in balls, and baked this weekend. It worked perfectly!
Chocolate Chip Cookies
*Heads up! Prepared dough will need to chill a couple hours or overnight before baking.*
1 cup unsalted butter, softened
3/4 cup light brown sugar, packed
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon lemon juice
2 large eggs
2 1/4 cups flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup quick oats, ground
12 ounces semi sweet chocolate chips
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. Use a food processor to ground the oats. Add ground oats to the flour mixture. Set aside.
In the bowl of a stand mixer, cream the butter, brown sugar, and sugar for 1-2 minutes. Add the vanilla extract and lemon juice and mix to combine. Add the eggs one at a time and mix until smooth.
Gradually add the dry ingredients to the wet. Scrape down the bowl to ensure all is incorporated. Mix until incorporated but do not over mix. Stir in the chocolate chips.
Use a cookie scoop to drop 2 tablespoon dough balls onto a lined cookie sheet. Place cookie dough in the refrigerator to chill for 2-4 hours or overnight.
When ready to bake, preheat oven to 350 degrees. Line cookie sheet with parchment paper or baking mat. Place 12 dough balls on prepared cookie sheet and bake for 10-14 minutes or until golden brown around the edges. Let cool a few minutes before moving to a cooling rack to cool completely.
Store cookies in an airtight container. Makes almost 4 dozen cookies.
Source: The Little Kitchen
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