Chocolate chip cookies are one of the most greatest inventions ever. Don't you agree? One of the reasons why it is so awesome is because it is versatile and comes in many shapes and sizes. I want to share a recipe for with you that makes these chocolate chip cookies a little different from the other ones. The main difference: cinnamon. You will see what I mean while the cookies are still in the oven. I cannot describe how simply decadent that smell is because the cinnamon aroma infuses through the entire house. It makes my mouth water and it's unfortunate because the cookies are not even done baking yet. These cookies are best straight out of the oven because they are soft, squishy, and melt-in-your-mouth delicious. The cinnamon gives these cookies a unique character and it reminds me of cookies that I buy at a bakery. Now I can bake those bakery cookies at home!
Bakery-Style Chocolate Chip Cookies
compliments of Baking Bites (Doubletree Chocolate Chip Cookies)
Ingredients
1/2 cup rolled oats (oatmeal)
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
1-1/2 teaspoons vanilla
1/2 teaspoon apple cider vinegar
2 large eggs
3 cups semi-sweet chocolate chips
1-1/2 cups chopped walnuts (optional)
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
1-1/2 teaspoons vanilla
1/2 teaspoon apple cider vinegar
2 large eggs
3 cups semi-sweet chocolate chips
1-1/2 cups chopped walnuts (optional)
Directions
1. Preheat oven to 350 degrees.
2. Grind oats in a food processor until very fine. Put the oats with the flour, baking soda, salt and cinnamon in a medium bowl and stir to combine.
3. In a large bowl, cream together the butter and sugar. Beat in the vanilla and vinegar, Add eggs in one at a time. Gradually, on low speed, add in the flour mixture. Stir in the chocolate chips and walnuts by hand.
4. Divide dough into 2 tbsp balls and place on a parchment-lined baking sheet, leaving 2 inches between each ball so the cookies can spread.
5. Bake for 13-15 minutes, until golden at the edges. Cool for about 4 minutes on the baking sheet. Remove to a wire rack to cool completely.
Yield: 3 dozen
4. Divide dough into 2 tbsp balls and place on a parchment-lined baking sheet, leaving 2 inches between each ball so the cookies can spread.
5. Bake for 13-15 minutes, until golden at the edges. Cool for about 4 minutes on the baking sheet. Remove to a wire rack to cool completely.
Yield: 3 dozen
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