My grandmother (we called her Oma) had this way of making Chocolate Chip cookies that were delicious but different from the typical recipe…hers always settled into this flat crispy cookie with bumps of chocolate goodness. She would never give me the recipe (not to be mean or anything) declaring that she always followed the back of the Toll-House Chip bag. But that is not true. I followed that same recipe and mine became puffy and more cake line lumps..(still tasty mind you…) I have spent years working on this, attempting to make a recipe that comes out the way I remember my Oma’s cookies…and here is how I have come close.
Laura’s Chocolate Chip Cookies (In honor of Oma)
2 ¼ cups flour
1 tsp Backing Soda
1 Tsp Salt
1 Cup (2 stick Butter (no margarine, no shortening) (room temp – not melted)
¾ cup granulated sugar
¾ cup packed dark brown sugar
2 tsp Pure Vanilla extract
2 large eggs
2 cups or 12 oz of semi-sweet Chocolate Morsels (Nestles Toll-House does work the best)
½ cup rolled oats instant or not
1/3 cup of toffee crunch chips (heath bar)
1 cup of coarsely shopped walnuts or dried fruit (if desired I like the walnuts
Preheat oven to 375 degrees
Beat Butter, sugars and vanilla until creamy, add in the eggs beat until well mixed and fluffy. Gradually beat in the flour first then the salt, baking soda, then add in the oats. (can substitute ¼ cup of the flour for an additional ¼ of oats if desired)
Stir in the morsels and toffee chips.
Bake 8-11 minutes or until golden brown. Cool on the baking sheet for a minute
Time varies depending on oven temp and desired doneness Cookies will puff up in the oven and settle down to a thinner cookie when cooled (when properly cooked)
Result a crunchy cookie that shows it morsels of full of flavor.
Option: Create a full recipe. Cook the number of desired cookies then roll the remaining dough into cookie logs wrapped in cellophane plastic and tin foil. This will keep for a month or two in the freezer. Then slice off your cookies and bake when desired.