Happy Chocolate Chip Cookie Day 2020! With so much going on in the world right now, it’s kind of fun to get back to the basics when it comes to putting a smile on your face (and a warm gooey cookie in your belly). Enjoy!!
Ariko’s Oatmeal Chocolate Chip Cookies
I can not thank my good friend Ariko enough for this amazing cookie recipe! Ariko and I met at San Jose State while both in Grad School way back in 1993 and I have been making these ever since. (I often change it up too… white chocolate chips and Craisons or add raisons and a little cinnamon. These will always get rave reviews!)
Preheat oven to 350 degrees.
Blend-
1 egg ¾ cup granulated sugar
2 sticks softened butter ¾ cup brown sugar
1 tsp vanilla
Add –
2 cups flour
½ tsp salt
½ tsp baking soda … and blend.
Add –
2 cups 1-minute quick quaker oats … and blend.
And finally add-
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips.
Bake at 350 degrees for 8-11 minutes (should look soft and “not quite done”, my oven takes 11 min). Then let cool for 12 minutes on cookie sheets. This gives you the perfect “still soft” cookie – yum!
This recipe never disappoints! I have actually given these cookies to accompany my closing gifts for special clients and they are often better received than some of the best bottles of wine and gift cards I have given. I think the trick is making sure your butter is softened before blending with the sugars and then only cooking them until the look “almost done”. Letting the cookies sit on the pan after removing them from oven absolutely does the trick to finish the cooking off and create a soft wonderful ooey gooey cookie! And, yes, it does make a difference using both semi-sweet and milk chocolate chips. (Sometimes I even splurge and use Ghiradelli chips!) Have fun and experiment… you are going to love them!
Jennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner!)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor
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