It's almost 100 degrees here in Texas, which means I really haven't had the urge to fire up the oven lately. But, I just got a text that my brother & sister-in-law are going to be dropping off some delicious home-cooked Thit Kho (Vietnamese braised pork and egg) for dinner. I certainly can't let them leave empty-handed, so I just whipped up a batch of my famous chocolate chip cookies. My nieces and nephews love these cookies and request them anytime there is a family gathering. These cookies are extremely easy to make. They only require a single mixing bowl and a few common baking ingredients. There is one "secret" ingredient, though. Without it, these cookies just won't taste the same. The secret ingredient is actually Quaker High Fiber Instant Maple and Brown Sugar Oatmeal. It needs to be the "high fiber" version because the maple flavor seems to be more prominent in that variety. I also like to think that the "high fiber" content makes these cookies more healthy. Well, maybe not, but they sure are tasty!!
Chocolate Chip Cookies
Ingredients:
- 2-1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 2 packets of Quaker High Fiber Instant Maple and Brown Sugar Oatmeal
- 2 sticks butter (melted)
- 1 tsp. vanilla extract
- 2 large eggs
- 2 cups Nestle Semi-Sweet Chocolate Chips
Instructions:
- Preheat oven to 350 degrees.
- Mix all dry ingredients. Don't add the chocolate chips yet, though!
- Mix in the melted butter (must be melted all of the way); add in eggs and vanilla.
- Stir well.
- Add in the chocolate chips last. If you add them before adding the melted butter, the chocolate will melt and cookies will be dark.
- Use an ice cream scoop to measure out dough balls so cookies are all uniform.
- Bake the cookies on an ungreased cookie sheet for 9-11 minutes.
- Let the cookies cool for 15-20 minutes to set (if you can wait that long before stuffing them into your mouth!)
The "secret" ingredient.
