Chocolate Chip Cookies

Chocolate Chip Cookies

I hope you all had a fabulous Thanksgiving! My family had eight pie.


One pie for every 1.4 people.

We are a sick, sick bunch.

This week on my blog, I will be posting our family favorite cookie recipes. (Yes, the sickness continues…)

If you want to know more about participating or even hosting a cookie dough exchange party, you can go to my website and sign up for my newsletter. There you will learn of my undying love for all things Cookie Dough and why a Cookie Dough Exchange is far superior to a plain ol’ cookie exchange.

This week’s giveaway!  If you leave a comment and share your favorite cookie dough recipe, you will be entered to win a Cookie Dough Exchange kit. Drawing will include all comments through the week and will be announced next Monday, 12/7. The winner of last week’s 11/24 Project 20, for the Post-It Pack is Heidi! Please e-mail and she will get it right out to you!

The following recipe is by far the best Chocolate Chip Cookie recipe we have ever made at home. There is something about that blended up oatmeal that makes these cookies about the mositest (is that even a word?) and chewiest CCC I have ever had the delight of eating. Oh, and the dough freezes perfectly!

On to the Best Chocolate Chip Cookies Ever!

(Recipe may be halved):

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts.

Decide if you want to freeze into pre-scooped balls, or ready to slice logs.

Flash freeze scooped balls on a cookie sheet before packaging it. It will make it easier to handle and keep its shape better if you are freezing a lot of packages on top of it. For logs, wrap in plastic wrap and form into a log about 2″ around.

I package my dough in large Ziploc bags.  Put the dough in the bag and write the baking instructions on the bag. I like to experiment with the cookies and find out what the baking time and temp is for frozen dough as well as thawed dough.

Bake for 10 minutes at 375 degrees. Makes 112 cookies