Nice to have but not necessary
The recipe
1/2 cup/125 mL butter, softened
1/2 cup/125 mL lightly packed brown sugar
1 egg
1/2 tsp/2 mL vanilla
1 cup/250 mL whole wheat flour
1 cup/250 mL rolled oats
1/2 tsp/2 mL baking soda
1/4 tsp/1 mL salt
1/2 to 1 cup/125 mL to 250 mL chocolate chips
Preheat oven to 350F/180C. Grease some cookie sheets.
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the egg and vanilla.
In a medium sized bowl, combine the flour, oats, baking soda and salt.
Stir this mixture into the wet mixture a bit at a time.
Mix well.
Fold in the chocolate chips.
Drop tablespoons of dough onto the cookie sheet.
Bake on the middle rack of the oven for 8 to 10 minutes, or until the edges of the cookies are golden.
Cool on the cookie sheet for a couple of minutes, then transfer to cooling racks or a plate.
Makes about 2 dozen cookies.
Substitutions
- Use another flour (white, spelt, etc.) in place of the whole wheat.
Ideas for making this recipe your own
- Try adding nuts or raisins to the batter along with the chocolate chips.
Tips
- This recipe is easy to double - and you'll probably want to do so! These cookies get eaten quickly!
- When I finish a pound of butter, I fold the foil wrapper loosely and store it in the fridge. There is always a bit of butter left on the wrapper, and that's what I use for greasing cookie sheets: I just rub the foil (butter side down) all over the cookie sheet.
- If you are making a second batch of cookies on the same cookie sheet, remember to grease it again.
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