Hi Everybody!

This recipe for Chocolate Chip Cookies may appear very similar to other recipes. There are subtle differences however. These make ALL the difference in the World! OK?

The secret to moist and crisp chocolate chip cookies lies in NOT overbaking them. They will be soft when they come out of the oven, but will crisp up as they cool. Cookies baked just perfect, may be removed from the baking pan and STILL hold their shape. This is very important! These perfect cookies may appear to be too raw. If the bottom of the cookie is brown, and you can take off the cookie and it retains its shape, don't worry about it being too raw, OK?

1/2 pound (2 sticks) unsalted butter, slightly softened.
1 cup packed Dark Brown Sugar
1/2 cup granulated sugar
1 teaspoon salt
1 tablespoon vanilla extract (I use imitation vanilla)
2 large eggs
1 teaspoon baking soda
2-1/4 cups all-purpose flour
1/4 cup rolled oats (New-this is a new addition!)
1 12-ounce package Chocolate Chips
Note: Substituting white chocolate chips makes a wonderful cookie!
1-1/2 cup chopped walnuts (optional)

In a large mixing bowl with electric mixer, mix butter until creamy. Mix in brown and granulated sugars, salt and vanilla until fluffy. Mix in egg and baking soda. Add flour & rolled oats. Mix on low until incorporated. Mix in chocolate chips and nuts, if using.

Drop onto greased baking sheet by tablespoon, about 1-1/2 inches apart. You do not have to roll the dropped cookies into a ball. It is much better to just let them fall as they come off of the spoon.

Bake at 350 degrees for 8-12 minutes. The time to bake will vary with each oven and altitude.

Remember! You may always bake a batch a little longer, but you may NEVER unbake an overbaked batch of cookies! I let my cookies cool right on my table.

A perfect cookie will be golden brown on the bottom, hold its shape on the spatula, and look fairly pale on top.