Yield: 3 to 4 dozen cookies
Chocolate chip cookies are universal favorites at bake sales, but this recipe was developed specifically for Cookies for Kids' Cancer first bake sale - the 96,000-cookie one.
No matter the season, these dense, buttery, yet light cookies - thanks to the oats - sell more than any other. Use the best-quality chocolate chips you can find. Don't bother making these cookies if you are scrimping on chips!
- 2 sticks (½ pound) unsalted butter, at room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking or old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups semi-sweet chocolate chips
- Preheat the oven to 325°F. Line a cookie sheet with parchment paper.
- Place the butter and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg, egg yolk, and vanilla, one at a time, beating well between additions.
- Place the flour, oats, baking powder, baking soda, and salt in a separate bowl; mix well and add to the butter mixture. Beat until everything is well incorporated. Scrape down the sides of the bowl, add the chocolate chips, and beat again.
- Form the dough into heaping-teaspoon-size balls and place them about 2 inches apart on the prepared cookie sheet. Using your palm, gently press down. Alternatively, you can roll the dough into a log.
- Transfer to the oven and bake until the cookies begin to brown at the edges, 12 to 15 minutes. Cool on the cookie sheet. Transfer to a wire rack and repeat with the remaining dough.
How to make cookie logs
To prepare cookie logs, roll the dough into 1- to 2-inch cylinders, depending upon the cookie, and cover with parchment paper.
Place the cylinders in a resealable plastic bag. Refrigerate until slightly firm, about 20 minutes, and then re-form the cylinder to ensure that the shape is uniform.
Return to the refrigerator until the dough is firm, at least 1 hour and up to 5 days. When ready to bake, slice the cylinder into rounds ? to ½ inch thick, depending upon the cookie. If desired, freeze the dough for up to 1 month.