Tuesday, January 1, 2013

Soft Chocolate Chip Cookies

Since we get back from DoubleTree, Adam always asked for soft cookies.. so I search for the best recipe to try and was attracted to this particular recipe.. But I did a no-nut cookies since Adam hate nuts..
I prepared the mix one day earlier and chill the mixture.. then the next morning I bake them with the help of my junior chef.. the mixture was so tasty that Adam can't help himself eating the raw mix..
After baking, the cookies turn out just the way he like it.. I made the cookies super giant size that he love so much.. now he must have a cookie a day..
43 grams rolled oats
288 grams all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
226 grams (2 sticks) butter, softened
165 grams brown sugar, packed
150 grams granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice
2 eggs
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts
1.   preheat oven to 350 degF.
2.   grind oats in a food processor or blender until fine.
3.   combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
4.   cream together the butter, sugar, vanilla and lemon juice in another medium bowl with an electric mixer.
5.   add the eggs and mix until smooth.
6.   stir the dry mixture into the wet mixture and blend well.
7.   add the chocolate chips and nuts to the dough and mix by hand until ingredients are well incorporated.
8.   spoon rounded 1/4 cup portions onto ungreased cookie sheet. place the scoops about 2 inches apart. you don't need to press the dough flat.
9.   bake for 16 to 18 minutes or until cookies are light brown and soft in the middle.
10. store in a sealed container when cool to keep soft.
11. for the best results, chill the dough overnight in the refrigerator before baking the cookies.
some of the ingredients
my little helper

ahahah.. busted!

the soft cookies

as big as his face

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