I know I normally cook healthy but I am a chocolate chip cookie fan from way back. We are talking since birth. I thought I made pretty excellent chocolate chip cookies until I had these. They are truly the best-ever chocolate chip cookies. During quarantine (when I was sheltering in place in my hometown) my childhood BFF (since 7th grade) told me she was baking chocolate chip cookies and asked if I wanted any. Is the Pope Catholic? Of course I did! She gave me a plastic container which (after I wiped down with Clorox) I found contained about a dozen chocolate chip cookies.

After dinner that night I let the kids have one and when they said “these are really good” I tasted one. WTH? I texted her and said, “These are the best chocolate chip cookies I have ever tasted. I need the recipe.” Then I scolded her for holding out on me! She laughed and immediately texted me the recipe. I knew I tasted cinnamon (that’s a new twist) and I love a chocolate chip cookie with oats. This is now my new go-to recipe for keeps.

 

Best-Ever Chocolate Chip Cookies Recipe

I was not staying in my own home at the time, but needed to stress bake, so between the house I was staying in and my friend’s across the street, we scraped together the ingredients and I made a batch merely days later. I’m so glad I did because now I these are the only chocolate chip cookies I make. Without further ado, here is the recipe from Great American Home Baking.

Best-Ever Chocolate Chip Cookies

Ingredients:

• 1-1/2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup (2 sticks) butter, softened
• 1/2 cup firmly packed light brown sugar
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract (I use good quality)
• 1-1/2 cups old-fashioned rolled oats
• 1 cup semisweet chocolate chips

Instructions:

1. Mix together flour, baking soda and cinnamon.
2.  Beat together butter, brown sugar, and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla.
3. At a low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover in plastic wrap and chill for one hour.
4. Preheat oven to 350 degrees. Grease 2 baking sheets.
5. Shape dough into 1-inch balls. Place cookies 2 inches apart, on prepared baking sheets. Flatten each cookie slightly.
6. Bake cookies until lightly browned around edges, 10 to 12 minutes. Transfer baked cookies to wire racks to cool completely.

Makes 4 dozen cookies (unless you eat raw cookie dough)

Baking Tips: I didn’t have a mixer and did them by mixing with a spoon. I just made sure the butter was melted. Wait an hour for dough to chill? Please. I made them immediately and they were fine. I like my cookies extra crispy so I baked them for 13 minutes. You can make the dough ahead of time and freeze it. Then defrost it to make homemade cookies anytime.

Yield: 4 dozen

Best-Ever Chocolate Chip Cookies

Print

The Best-Ever Chocolate Chip Cookies recipe is from Great American Home Baking.

Prep Time 15 minutes

Cook Time 22 seconds

Additional Time 1 hour

Total Time 1 hour 15 minutes 22 seconds

Ingredients

• 1-1/2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup (2 sticks) butter, softened
• 1/2 cup firmly packed light brown sugar
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract (I use good quality)
• 1-1/2 cups old-fashioned rolled oats
• 1 cup semisweet chocolate chips

Instructions

1. Mix together flour, baking soda and cinnamon.
2. Beat together butter, brown sugar, and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla.
3. At a low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover in plastic wrap and chill for one hour.
4. Preheat oven to 350 degrees. Grease 2 baking sheets.
5. Shape dough into 1-inch balls. Place cookies 2 inches apart, on prepared baking sheets. Flatten each cookie slightly.
6. Bake cookies until lightly browned around edges, 10 to 12 minutes. Transfer baked cookies to wire racks to cool completely.

Notes

Makes 4 dozen cookies (unless you eat raw cookie dough)

I didn't have a mixer and did them by mixing with a spoon. I just made sure the butter was melted.

Wait an hour for dough to chill? Please. I made them immediately and they were fine.

I like my cookies extra crispy so I baked them for 13 minutes.

You can make the dough ahead of time and freeze it. Then defrost it to make homemade cookies in minutes.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 74Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 29mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 1g

You may also like to try more dessert recipes like The Best Gluten-Free Dark Chocolate Zucchini Brownies and Amazing Gluten Free White Chocolate Thumbprint Cookies. Image Layouts/Photo: Fountain Of 30

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