Another in the search for the perfect Chocolate Chip cookie.
This one made with oil.
I thought...OIL? What the heck! I love the taste of butter! I love the crispy little bite you get with butter (but am searching for that chewy center). Who needs oil?! (sigh) but I was determined to do as all recipes said.
It came together quick and the dough tasted good (don't you always taste it? I do.)
I had to cook the cookies more than the suggested 7-8 minutes. I always do, because we are high in altitude. So I wrote increase the baking time to 10 minutes OR increase the temp to 375F. I did both because there were about 4 cookies sheets worth of cookies.
In my cookbook, I wrote that the cookies were dry but had a good taste. I can't really explain what I meant about 'dry'---they were soft but not buttery. I wrote NOT, next to where it said "soft and chewy".
But then, the next morning, the morning after I first made them, the Handyman said, "these are good cookies", so I had one again. And then another and then another. They were SOFT ----but not like a cake cookie, but they had a soft and chewy texture. They were GOOD!!
They are a keeper!
Oil. Who knew?
I will have to change my notes.
Chocolate Chip Cookies With Oil
3 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
1 tsp vanilla extract
2 cups semisweet chocolate chips (I used one cup)
3/4 cup chopped walnut pieces (optional)
Sift together the flour, baking soda, and salt; set aside.
Combine both the sugars and oil thoroughly using an electric mixer. Add eggs and vanilla, and beat well. Add sifted ingredients to creamed mixture, 1 cup at a time, beating the dough well after each addition of flour. Stir in chocolate chips and nuts.
Place heaping teaspoonfuls on ungreased baking sheets.
Bake at 350F for 7-8 minutes