Have you ever noticed that chocolate chip cookies are always a good idea? Seriously, there is never a bad time to make them. (Its your own fault if you eat too many!)
Rainy Day Chocolate Chip Cookies
*Preheat oven to 350 degrees F.
Mix together well
- 3/4 cup butter (ideally room temperature)
- 1/4 cup coconut oil (same here)
Then mix in –
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1/2 tsp vanilla
Blend these together well – Remember –Homogeneity is the goal! (At this point, you should probably stick your finger in the batter… cuz butter and sugar!? Duh. It’s caramel in its pre-mutated state!)
Add – mixing in 1 at a time
- 2 eggs (also room temperature)
Add and mix –
- 1 cup of flour then BEFORE mixing this in…
- 1 tsp salt
- 1 tsp soda
Now mix thoroughly then scrape the sides of the bowl before adding –
- 1 more cup flour
- 1/2 cup oat meal (optional) if not this – then you’ll need at least another 1/2 a cup of flour depending upon the weather and your altitude. SO, I don’t understand this scientifically, I just know this practically. at 300 feet sea level in the Pacific Northwest, in May, (so its damp), I need to add at least 1/2 cup of flour more than the recipe actually calls for. Otherwise the cookies will be very flat and crispy. So if you want flat and crispy, use less flour! This is the beauty of chemistry in baking.
Now for the good stuff!
- 1 cup of chocolate
- my favorite just now are Trader Joe’s semi-sweet chocolate baking chips. This is totally up to you! Milk, dark, white, whatever you like. You can even do raisins with an added tsp of cinnamon or craisins with white chocolate.
- At this point you can always throw some nuts in if you go for that sort of thing… but if so do only 2 parts chocolate to 1 part nuts. For a total of 1 cup of extra-delights. Yeah, right… like ANYONE is going to put in less chocolate! lol.
On a baking sheet drop ping-pong ball size dollops of dough. Its a good idea to attempt to make them all the same size. This way they will bake evenly. Place tray on middle rack in the oven and bake for 10-12 minutes. Be sure to note whether your oven cooks hot or fast or any other quirk that is inevitable in your kitchen.
During the 12 minutes: make yourself a cup of tea, coffee, or pour milk over ice, and eat a cookies worth of dough while preparing the next sheet.
Cookies will be light brown with a little bit of crispness to them. DO NOT OVER BAKE… because none of us really like really crispy cookies! Use a spatula to remove the cookies from the sheet right away, place on plate, cooling rack, or sideboard.
Then enjoy with your beverage of choice!