TINY Kitchen Best Cookies Ever
I'm not much for baking in all reality. Baking, unlike cooking, requires one to be quite accurate in the measurement of all ingredients and doesn't leave much room for making things up as you go, seasoning to taste, and winging it -- which is really my forte in the kitchen.
That said, I do love making cookies from time-to-time and this recipe is the best of the best. Every time I make these, people go bananas for them and so with the holidays approaching, I thought it was a great time to share the love.
The trick to these cookies, as I've learned the hard way, is chilling the dough ON the baking sheet prior to cooking. Don't ask me why it works, but it makes all of the difference so don't skip that step! Trust me, and enjoy these: The Best Cookies Ever.
INGREDIENTS
1 cup butter (YEAH, I KNOW)
1 ¼ cups light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
1 tsp vanilla extract
2 c flour
1 c uncooked old fashioned oats
½ tsp baking soda
½ tsp salt
¼ tsp cinnamon
1 c white chocolate chips
1 c semi-sweet chocolate chips
1 cup roughly chopped toasted pecans
DIRECTIONS
In a medium saucepan, melt the butter over medium heat until melted, then turn the heat to low
Add the brown sugar and granulated sugar and stir until sugars and butter are blended and smooth
Chill the butter and sugar mixture for 10 minutes
Next, blend together the egg, egg yolk, and vanilla
Combine sugars and the egg and vanilla mix
Next, add your dry ingredients: the flour, oats, baking soda, salt, and cinnamon and mix together before adding chocolate chips and nuts
Once all ingredients are mixed together, place medium size balls on greased sheet pans
THE SECRET: chill cookie dough balls on sheet pan in fridge for 30 minutes
While the dough chills, preheat oven to 325˚F
Once ready, bake cookies 15-18 minutes, or until golden brown
Allow to cool for several minutes on pan before transferring to a cooling rack
