I LOVE cookies and I have been on a major cookie kick lately. They make for easy finger food and can satisfy a sweet tooth in seconds. With a new baby at home (8 weeks today), I like that I can chill the dough in an air tight container and make cookies as needed (when guests come over) – also I can munch on raw dough for breakfast. Have I mentioned that I my sweet tooth consumes my taste buds?
The trick to making great cookies is to ensure you have a delicious cookie base. The key is not to get bored between chocolate chips and therefore you need a very tasty batter. I have totally accomplished this and I am pumped. Here it goes:
First pre-heat oven to 350. I have a hot oven so when baking cookies, I often use two cookie sheets on top of each other to prevent the bottoms from burning.
Beat until fluffy:
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1/2 cup white sugar
Beat in:
- 2 eggs
- 2 tsp vanilla extract
- 2 tsp lemon juice
In a separate bowl, whisk together:
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups oats
- 1 cup (or more) semisweet chocolate chips
- dash of cinnamon
I use an ice cream scoop to place my cookie dough balls on the cookie sheet. This ensures your cookies are the same size and bake consistently. Bake at 350 for 8-10 minutes. Eat a couple while warm and if possibly, wait for a few minutes so you don’t burn your tongue =)