Grandma's Best Chocolate Chip Cookies

Several days of posting main course recipes and I'm ready for something sweet!

Grandma was famous far and wide for her chocolate chip cookies and many folks received plates of them...just because. There was cheer and care in each bite and they were perfect for someone who needed a "pick-me-up." Grandma was so good that way--but you already know that.

The "secret" ingredient in these makes them filling and hearty without being too heavy. They are perfect with a cup of coffee or tea in the afternoon and you will be called blessed if you pack four or five in your kid's school lunch.

Grandma had a thing for oats in her cookies. Several weeks ago we posted Chocolate Oatmeal Wafers, but they are crispier than these. I believe that of all the hundreds of chocolate chip cookie recipes out there, these are the real deal in the traditional sense. Plus this recipe has yielded the most consistent result.

And while we're on the subject of consistent results, Grandma always reminded me to make sure the dry ingredients I use (especially the baking powder and soda) are fresh, fresh, fresh. It really does make a difference in the quality and outcome of everything you bake!

Grandma's Best Chocolate Chip Cookies

 

1 cup butter, softened

1 cup granulated sugar

1 cup brown sugar, lightly packed

2 eggs (at room temp)

1 tsp vanilla

2½ cups old-fashioned oatmeal (not quick cook), finely processed

2 cup flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

Preheat oven to 375F.

Cream butter and both sugars. Add eggs and vanilla.

Measure oats and blend in blender or food processor to a fine powder.  With a fork or whisk, mix together flour, oats, salt, baking soda, and baking powder. Add slowly to creamed mixture until combined then add in chocolate chips.

Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes. Makes about 4 dozen.