Do you remember Soft Batch Cookies and what a phenomenon they were for the cookie aisle at the grocery store? For soft cookie-lovers like my dad and I, they were difficult to resist when compared to their crunchy, plastic-packaged neighbors and they wound up in our grocery cart just about every trip.
I was in the wrap-up session of a work retreat when my co-worker and friend started passing these cookies around. Ann Marie claims it’s the ‘under’ baking that keeps the cookies soft. I also think it’s the oat flour, and the bonus is that it produces an earthy aroma while the cookies are baking (or maybe I just really love oatmeal). I also like to pretend they’re healthy because oat flour is usually in the ‘health food’ aisle of the store, and well, oats are good for you! These cookies can be baked according to taste. I like them doughy, but my husband likes them cooked through. Either way, they come out of the oven pretty thick and stay soft. I also used the frozen dough technique I outlined in another post, so I now have two batches of cookie dough in the freezer. I love my freezer right now!
Go-To Chocolate Chip Cookies
- 1 cup butter or margarine, softened
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp salt
- 2 Tbsp. milk
- 2 1/2 cups oat flour
- 2 cups white flour
- 1 1/2 bags chocolate chips
- 1 cup chopped nuts (optional)DIRECTIONS
- Beat butter, sugars and eggs together with an electric mixer until light and fluffy. Add vanilla, baking powder, soda, salt and milk. Beat well.
- Blend in the flours just until combined. Mix in the chips and nuts (if desired).
- Preheat the oven to 350°. Form dough into ping-pong sized balls and bake for 7 minutes. Remove from oven and cool on wire racks.