Cookie’s are the perfect treat. Often times you hear that this recipe or that recipe is the BEST cookie recipe but wind up disappointed. Recently, Rachael Ray listed “Grant’s Chocolate Chip Cookies” as one of the best recipes of 2014 on her show. Of course, nothing like a test run to see if it’s worthy…right?! What better time of the year than around Valentine’s Day — as treats should always be on the menu for the 14th of February! We tested these cookies and must tell you, they are definitely one of our new top cookie recipes of all time! The key is having a little patience though, as it’s not all about throwing it in the mixer together, it’s more about blending a little at a time to create a very fluffy and delicious dough. (On Rachael’s site it says this yields 20 cookies but unless they are gigantic, we found it to be closer to 30-40).
Ingredients:
1 1/2 cups old-fashioned oats
3 cups of all-purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon of Kosher salt (plus more for finishing)
1 1/4 cups (or 2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
1 cup of granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups semi-sweet chocolate chips (we used 2 cups which was a lot)
Preparation:
Preheat oven to 350ºF
In a food processor, process oats until they become a very coarse flour.
In a bowl, whisk together processed oats, flour, baking soda, baking powder and salt.
In a separate bowl, mix together brown sugar and granulated sugar. Mix with your hands (or spoon) until the mixture becomes a light, fluffy mix.
In the bowl of a stand mixer, beat butter and sugars on medium-high until light and fluffy, approx. 6 minutes. Reduce speed to low, add the eggs and gradually increase the speed until you’re on the highest setting. Reduce speed back to low and add vanilla. Add in dry ingredients 1/4 cup at a time in 1-minute intervals. (This should take 12 to 14 minutes). Once all the dry ingredients are added, beat for an additional minute or two just to make sure the ingredients are well mixed. Turn off mixer and remove the bowl from the stand mixer.
Add in the chocolate chips and mix by hand to incorporate. (This prevents the chips from being chopped in the mixer).
Scoop cookie dough onto parchment lined sheet trays using a medium sized scoop. Bake for 6 minutes, rotate the cookie sheet and bake for an additional 6 minutes or until golden brown on top but still slightly soft in the middle. Remove the trays from the oven onto cooling racks but leave them on the trays. Sprinkle with a little extra salt and let cool on trays for 15 to 20 minutes before removing the cookies from the trays.
Must try these!!! Thanks for sharing.