Mom’s Chocolate Chip Cookies

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Source: Desert Candy



Mom’s Chocolate Chip Cookies

This is my quintessential chocolate chip cookie. The ground oats are key to the taste and texture of them- oats behave differently than flours, so the cookies have just the right chew. We like them small in size and always without nuts, but you can make them larger if you like.

1 stick butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla extract
1 cup flour
1 1/4 cups oats, blended to a powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 oz chocolate chips
2 oz milk chocolate, grated
optional: 1/2 cup chopped walnuts or pecans

1. Preheat the oven to 375 F.

2. Blend the oats to a powder in a food processor or blender. Combine the oat-flour with the regular flour, baking soda, baking powder, and salt in a bowl, set aside.

3. Cream the butter with the sugars until light and fluffy. Beat in the egg and the vanilla. Stir in the dry ingredients until just combined. Fold in the chocolates and nuts, if desired.

4. Place golf ball sized cookies two inches apart on a greased or lined baking sheet. Bake the cookies 6-10 minutes, until just golden.