Small Batch Chocolate Chip Cookies

YIELD: 18 cookies

INGREDIENTS:

1 stick butter
1/2 c brown sugar
1/4 c white sugar
1 tsp vanilla extract
1 egg
1  c bread flour (or whatever flour you have on hand)
1/4 tsp baking soda
1/2 tsp salt
1/3 c oatmeal
1/3 c chocolate chips
1/3 c chopped nuts

DIRECTIONS:

  1. Cream butter and sugars. Add vanilla and eggs.
  2. Mix dry ingredients. Add wet ingredients to dry ingredients.
  3. Stir in STUFF.
  4. Preheat oven to 350 degrees.
  5. Roll batter into 1 inch balls.
  6. Bake for 12 minutes.
  7. Note: This dough does not turn golden brown.  If it gets golden brown, it will be excessively dry and not chewy when it cools. Don’t let this happen.

NOTE: Ha ha. BEST chocolate chip cookie recipe EVER. Loved even by those who HATE chocolate chip cookies. (Looking at you, Mom!)

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Neiman Marcus Chocolate Chip Cookie

Did you hear the one about the (choose one) Neiman-Marcus, Mrs. Field’s etc. chocolate chip cookie recipe?

This story has been making the rounds for going on 5 years now, and shows no signs of dying down. It seems someone — usually a friend of a friend of the person telling the story — contacted some famous retailer, by phone (or at the store) for their “secret” chocolate chip cookie recipe. Told the charge would be “two-fifty,” this person said to charge it to their credit card. Later they discovered the actual charge was $250.00, and then and there they decided to “tell the world” the “secret” recipe, to get even.

Well, it’s a funny story, but completely untrue. Neiman-Marcus will gladly let you in on the secret of their chocolate chip cookies at no charge. One good thing has resulted from this story, however; the following chocolate chip cookie recipe. This version comes from Janet Matz of Norwich, Vermont, a good friend of King Arthur, who got it from “a friend of a co-worker of a friend.”

2 cups (1 pound) butter
2 cups granulated sugar
2 cups light brown sugar
4 eggs
2 teaspoons vanilla
5 cups rolled oats
4 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
3 cups chopped nuts
1 8-oz. semisweet chocolate bar, grated
2 bags (12 ounces each) chocolate chips

In a large bowl, cream together butter, granulated sugar and brown sugar. Beat in eggs and vanilla.

In a blender or food processor, grind oats until they’re a fine powder. Add oats, flour, salt, baking powder and baking soda to butter/sugar mixture; mix well. Stir in nuts, grated chocolate and chips.

Drop dough by tablespoonfuls onto an ungreased cookie sheet (a medium-sized cookie scoop makes short order of this job). Bake in a preheated 375°F oven for 12 to 15 minutes, or until golden brown. Cool on a wire rack. Makes approximately 12 dozen cookies.

NOTE: I make this recipe all the time, it’s AMAZINGLY DELISH!

Best Cookie Base

(Thanks, Martha Stewart!)

(This is based on a recipe on p.58 of Martha Stewart’s Cookies book)

Yield: 3 dozen cookies

Ingredients:

2 sticks butter

1 c brown sugar

1/2 c white sugar

2 tsp vanilla extract

2 eggs

2 1/4 c bread flour (or whatever flour you have on hand)

1/2 tsp baking soda

1 tsp salt

2 c STUFF (chocolate chips, nuts, oatmeal, raisins, craisins, whatever).

Directions:

Cream butter and sugars. Add vanilla and eggs.

Mix dry ingredients. Add wet ingredients to dry ingredients.

Stir in STUFF.

Preheat oven to 350 degrees.

Roll batter into 1 inch balls.

Bake for 12 minutes.

Note: This dough does not turn golden brown.  If it gets golden brown, it will be excessively dry and not chewy when it cools. Don’t let this happen.