The Perfect Chocolate Chip Cookie (But Really)

Friday, June 20, 2014

Let me tell you a story about cookies. Cookies made by my mother in law, Diane. Oatmeal chocolate chip to be exact.  When my husband was growing up, Diane made several batches of these cookies every week. EVERY week, you guys. It was THE after school snack. Friends came over for these cookies. Adults came over for these cookies. And, guess what? These friends from 20 years ago still ask about and stop by for these cookies. My husband and his siblings continue to get together at the table with large glasses of milk and eat these cookies. It has been said, that if cut open, these siblings would bleed cookies and milk.

But, sadly, I cannot share the recipe for these infamous cookies.

Why you ask?

Because in 10 years of marriage and eating these cookies regularly, I have never been able to make them. They never turn out the same. Not once. My husband will eat them, I mean, it's a cookie. But *sigh* it's just not the same. And it needs to be the same, if you've had the original. So I don't want to set you up for baking failure.

However, on the bright side of things, Diane also makes these OTTHHEERR cookies. Cookies I can make. Cookies that I think are the best chocolate chip cookies I have ever had. Thick, soft and chewy, I make these cookies at least once a week...and for special occasions. Like Bunco and BBQs.

You should try them. I promise you won't regret it.



The Best Chocolate Chip Cookies

Cream together:
1 cup softened butter
1 stick Crisco- NOT butter flavor
1 1/2 c. white sugar
1 1/2 c. brown sugar
4 eggs
2 tsp vanilla
Sift together then add to the wet ingredients:
6-7 cups flour
2 teaspoon baking soda
2 teaspoon salt
Stir in: 
1 package chocolate chips (I prefer milk chocolate, just sayin', but use your favorite).

Shape and bake at 375 for 9-10 minutes.

Yield: 2 1/2 dozen


Here are a few tips: 

This is the scoop I use. It scoops about 2 tablespoons. 


When you shape each ball of dough, scoop it, roll it smooth in your hands and then smoosh it a bit. 
It helps these particular cookies to flatten and be the perfect shape after baking. 



Please do not over bake. Err on the side of underdone. 
I always bake mine at 9 minutes but test your first batch and decide from there. 
I leave my cookies on the sheet for a few minutes when I get them out of the oven. 
Then transfer them to the rack to cool. 


These cookies will come out thick, chewy and delicious. 


They also make the perfect homemade ice cream sandwiches.




Try them and let me know what you think! I hope you love them.

xoxo
Tracy



Disclaimers: 

1. I am NOT a food blogger. When your husband asks you why you are taking a picture of two cookies with pudding in between, you realize that using the AlmondDream Frozen Dessert because the ice cream was all gone probably makes you look less credible.
2. Mel from MelsKitchenCafe is a food blogger. My favorite to tell the truth. She has cookies down to a science, so if that kind of thing floats your boat, then click here to read all about it.


P.S.
If you are dying to try the Oatmeal Chocolate Chip cookie of my husband's youth, shoot me an email and I'll send you the recipe. Maybe you will have better luck.  I'll cross my fingers for you!

3 comments:

  1. "Probably makes you look less credible" I'm dying over here..!
    I would love all the cookies, please. Love this blog! Keep it up!

    ReplyDelete
  2. Just saw your blog:) (through ig) and that cookie dough looks divine!! As do the cookies....I'm definitely going to have to try them:) (and if you're sharing your mil's oatmeal cookie recipe I would love to try it....jvakautakakala@gmail.com)

    ReplyDelete
  3. I can just eat that dough by the spoonful! So so good. I will email you the oatmeal cookie recipe. You'll have to let me know how it turns out for you!

    ReplyDelete

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