I recently rediscovered these cookies. I hadn’t made them for years - I guessed around 2010 and, thanks to magic of blog archives, it turned out I was right! But the other week, I noticed a few half-empty bags of chocolate chips in my parents’ pantry and my mind travelled back to these cookies, which I first discovered via a now-offline blog in 2005 and which were always my contribution to staff morning teas when I lived and worked in Melbourne. I only had to make and bring them in once to have people clamouring for more. They really are that good.
And you might wonder at the addition of rolled oats - it might seem like the equivalent of having a salad at McDonalds but trust me, they are a non-negotiable part of these cookies. Don’t leave them out!
Everyone loves these cookies. Try them and you’ll see!
Best-ever chocolate chip cookies
2 and 1/4 cups plain flour
1 teaspoon baking soda
1 teaspoon salt (note: I love salt in sweet things. I up this to 2-3 teaspoons, but that's just me. And I use Maldon sea salt)
1 cup butter (2 sticks/220g)
3/4 cup caster sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 large eggs
2 cups chocolate chips (I used a mixture of white and milk for this particular batch as that’s what we had but prefer dark)
1 cup rolled oats
Preheat the oven to 190 C (350 F). Line several baking trays with baking paper.
Put the butter, vanilla and sugars in a bowl and beat until creamy. Add the eggs, one at a time, until creamy and fluffy.
Add 1 cup of the flour and fold in. Then add the rest of the flour, the baking soda and salt. It will look very thick and you'll think you need to add water or something, but don't! It will all be fine! Keep stirring!
Once all the flour is mixed in, add the oats and choc chips, again a bit at a time. Stir through thoroughly.
Use two teaspoons to spoon the mixture into small dollops on to the baking trays. You'll probably be able to get 12 on a normal baking sheet. Make sure you leave lots of room in between them, as they spread out when baking.
When your trays are all loaded, put them in the oven and bake for 10-11 minutes or until they look golden on top.
Remove from the oven and cool slightly before removing from trays. Then spoon remaining mixture back on to the trays as before, put back in the oven, etc. until all the mixture is gone.
It takes me about 7 trays to use all the mixture.
Depending on the size of your dollops, you can get up to 80 cookies from this - I usually average around 65.
Allow the cookies to cool. You’ll need a will of iron to resist them while they’re warm, but it’s worth it - they’re a bit too soft when warm. When cool and firm, you will have cookie heaven.