The sky must be falling.
The fat lady’s singing.
Hell may have even frozen over…
Because Hubs has agreed to let me share one of his prized recipes. (This is a big deal. He guards his special recipes like they’re the most precious of treasures. If he’s ever given you one, you know you’re very lucky.)
Anyways, I made these cookies the other night, just for our own family’s enjoyment. As we were
devouring munching on a few (read: at least 8), I mentioned to Hubs about how I wished I could just share this recipe because it is so, so, so good. And to my surprise, he said I could. Shock ensued – though I didn’t question him at all.
So please try these. They are honestly the best chocolate chip cookies I have ever eaten (and I’m a bit of a CCC connoisseur).
Chocolate Chip Cookies, from Hubs
1 c butter softened
3/4 c sugar
3/4 c brown sugar
1 t vanilla extract
1 T milk
2 c oats, processed until fine
2 c flour
1 t baking soda
1 t baking powder
1/2 t salt
12 oz semi-sweet chocolate chips
Preheat oven to 375 degrees. Cream butter and sugars until light and fluffy. Add eggs, vanilla, and milk until well blended and forms a light batter-like consistency. Add processed oats, flour, soda, baking powder, and salt. Stir until well incorporated. Fold in chocolate chips. Using a tablespoon, drop onto baking sheet. Bake for 10 minutes. Cool on wire rack. Makes 3 dozen.
Well, hello, of course they’re good. They wouldn’t have that title if they weren’t the best. I’m not going to wax on about them – you will seriously have to make them for yourself.
I will warn you, though, they only make 3 dozen if you don’t try the dough. And if you do…you may not make it to actually baking. 😉
But if you do make it to baking, look at these beauties you’ll have to eat.
They’re crispy on the outside and soft, chewy-gooey on the inside. The perfect blend of textures.
And, of course, these cookies are best served warm, with a frosty cold glass of milk.