Tuesday, July 13, 2010
My best chocolate chip cookie
1 1/2 cups oat flour**
3 cups flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 lb unsalted butter, softened
3 cups dark brown sugar
1 cup granulated sugar
1 tablespoon vanilla
3 cups semi-sweet chocolate chips
2 cups pecans, toasted & chopped, optional
Mix together the flour, oat flour, salt, and baking soda; set aside.
In a large bowl, cream the butter, sugars, and vanilla together for 3 minutes.
Add eggs to sugar mixture, one at a time.
Mix in the dry ingredients.
Stir in chocolate chips and nuts, if using.
Refrigerate for at least 30-60 minutes.
Preheat oven to 375 degrees.
Portion cookie dough onto parchment-lined or sprayed cookie sheets.
These cookies spread, so don't crowd them. I portioned 9 cookies to a half-sheet pan.
Bake for 8-9 minutes. Mine took 8 minutes 30 seconds.
Remove from oven and allow to cool before removing to a rack.
This recipe made 4 cookie pizzas (9") and 5 dozen cookies.
**Make oat flour by grinding quick-cooking oats in your food processor.