Chocolate Chip Cookies

Here’s the thing...You just can’t beat a good cookie recipe.

There are people who favor other kinds of sweets: cake, pie, ice cream, fudge—and those who revert to cookies that are family favorites: oatmeal raisin...molasses...peanut butter...sugar. I also love those yummy confections!

But for my money, nothing beats a good chocolate chip cookie. When I feel like baking, I often lean into the cookie that has come to be known as my “signature” dessert. To avoid consuming too many of my cookies in one sitting, I control myself by either (1) baking them only when I know people will be coming over for dinner...(2) having a plan to distribute cookies to neighbors or friends...or (3) mixing the dough, shaping the cookies into balls, setting those balls onto a cookie sheet, freezing them, placing the frozen chocolate chip cookie dough balls into freezer bags, and then (later) baking one or two (or three or four) whenever I have a hankering for a cookie. It works like a charm.

Here is my practically world famous Chocolate Chip Cookie recipe.

CHOCOLATE CHIP COOKIES

Blend (in your first bowl):

*1 C Butter (Kerrygold is best)
*1 C Sugar
*1C Brown Sugar

Add:

*2 Eggs
*3/4 to 1 C Peanut Butter (a couple of big spoons...optional)
*1 t Vanilla

Stir together (in a 2nd, separate bowl):

*2 C Flour
*2 1/2 C Oatmeal (blend first in a food processor until it is the consistency of flour)
*1 C Walnuts (blend in a food processor until they have a mealy consistency)
*1/2 t Salt
*1 t Baking Powder
*1 t Baking Soda
*1 t Cinnamon

Add:

*12 oz. Chocolate Chips
*1/2 to 3/4 C Shredded, Unsweetened Coconut

Blend dry ingredients into butter/sugar mixture.

Bake about 10 to 12 minutes @ 375.

Although it is highly unlikely that I will stray from this recipe, please share your favorite dessert recipe with me in the comments down below! And please let me know where you came upon it (I have had this recipe for so many years that I have forgotten its origins).