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My aunt has always made the most amazing chocolate chip cookies. Seriously, they are the best and luckily for us, she pretty much has them on hand every time we see her and she insists that we all take some home with us.
I have tried on various occasions to recreate her cookies and I can get pretty close, but not exactly the same. A few weekends ago L and I decided to make a batch. L is always up for baking, so we try to do it as much as we can. There are a few things that are different about this recipe than other ones, like the blended oatmeal and the fact that they need to be mixed by hand. No KitchenAid mixer here.
Luckily Aunt Karen’s recipe is not a secret (she didn’t create it, but I’m pretty sure she perfected it), so I think it’s fine to share.
Aunt Karen’s Cookies:
- 1 cup butter (let butter soften a few hours before starting the cookies. Do not soften in the microwave).
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2 1/2 cups oatmeal
- 2 cups flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 12oz. chocolate chips
Directions: Cream together softened butter, sugar and brown sugar. Add in eggs and vanilla. Blend in blender 2 1/2 cups oatmeal (measure first and then blend until powdery). Mix dry ingredients (flour, blended oatmeal, salt, baking soda, and baking powder) together. Slowly add dry ingredients to the butter / sugar mixture. Add chocolate chips. Drop golf ball sized cookies onto ungreased cookie sheet & bake for 8 1/2 minutes @ 375 degrees. The cookies will not look cooked. Let cook on the sheet for a few minutes before removing.
A few tips:
-Do not use a mixer (hand or tabletop). The cookies turn out way better when you mix by hand.
-Do not substitute the butter with margarine.
-Take cookies out after 8 1/2 minutes. Do not be scared they look raw.
If you make them, be sure to let me know what you think. They won’t disappoint you (if you follow the instructions anyways)!
