Chocolate Chip Cookies

Chocolate chip cookies with stuff.

Step 1:

Cream two room-temperature sticks of unsalted butter with a good amount (about 1.5c) brown sugar. A mixer is good, but a wooden spoon works too.

Step 2:

Creaming creates little air pockets in the fat. The color will lighten as more air is introduced, but individual sugar granules will still be visible.

Step 3:

Add a nice quantity of vanilla, and two eggs. Beat a bit more.

Step 4:

Mix in oats to taste, and a couple of tablespoons of cocoa powder. I tend to use close to a cup of oats. Now is also the time to add chopped nuts, fresh or dried spices (allspice, cardamom, cinnamon, ginger, etc), coconut, or citrus zest.

Step 5:

Slowly add flour while stirring until the texture seems right, usually no more than 2c. A thick batter will make a chewier, cakier cookie; thinner will spread more and be more like shortbread. Keep in mind that extra oats and dry ingredients lower the amount of flour you need to add.

Step 6:

Add chips. I've used both white and semi-sweet chocolate chips.

Step 7:

Perform frequent quality control tests.

Step 8:

Scoop cookies onto ungreased pans and bake at 325F.

Step 9:

Remove when just golden and dry at the edges, and spatulate onto a wire rack to cool.