It is somewhat ironic that my very first recipe on my blog is for cookies. Ironic because I tell everyone that I HATE to bake. Hate is a strong word – I hate being cold, I hate olives (let’s not get into that now) and I hate baking. I LOVE to cook but when you cook you can go with your gut and whatever you have on hand. Missing an ingredient? Leave it out or substitute it with something else you do have. Not so much with baking. It’s generally frowned upon to mess with ingredients and amounts in baking. Which is why I hate it. Anyhoo – these cookies are the albatross around my neck. I hate to bake but everyone loves my chocolate chip cookies. *sigh* So I bake them. But only for people I love.
These cookies are based on two old cookie recipes (one from Southern Living back in the early 80’s that my best friend/roommate and I made at least once a week in college and the other from an old Mrs. Field’s cookie cookbook I no longer have). I combined the two, tweaked it a bit and VOILA! The absolutely positively best chocolate chip cookie recipe EVER.
The Absolutely Positively Best Chocolate Chip Cookies Ever
- 4 cups all purpose flour
- 2 cups quick oats
- 2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp cinnamon
- 1 cup sugar
- 2 cups brown sugar
- 1 cup butter flavor shortening
- 1 cup butter cold
- 4 large eggs
- 1 tbsp vanilla
- 1 tsp lemon juice
- 2 cups semi-sweet chocolate chips
- 2 cups bittersweet chocolate chips
- Combine flour, oats, baking soda, salt and cinnamon in a medium bowl. Stir well with a wire whisk. Set aside.
- Using an electric or stand mixer, combine sugars on medium speed until well blended. Add shortening on low speed then add butter on low speed to break the butter into chunks. Slowly increase speed and cream completely into sugar until light and fluffy, at least 2minutes.
- Add eggs one at a time to the sugar and butter mixture, mixing well after each addition. Mix in vanilla and lemon juice.
- Gradually mix in dry ingredients on low speed until well blended. Slowly add the chocolate chips to the cookie dough.
- Cover and chill in the refrigerator for at least two hours. (I will admit to skipping this step when there is an immediate need for cookies – so about half the time – but if you have more willpower than I usually do try to chill the dough.)
- Preheat oven to 325° F
- Scoop cookie dough using a #20 scoop (or slightly less than 1/4 cup) onto a cookie sheet lined with parchment paper or a silicone baking mat. Bake 14-16 minutes or until barely done. They will be light brown on the edges and puffy in the center (if you touch the center of a cookie it will “sigh” if it’s done). They will darken slightly as they sit from the residual heat of the cookie sheet. Do not over bake.