Last week our neighbour Jim brought over some chocolate chip cookies his wife Karen had baked. She had tried a recipe from the current issue of Harrowsmith magazine.
These cookies are chock full of yummy ingredients including oats, nuts, coconut, and three kinds of chocolate (milk, semisweet and white).
As for the “best ever” moniker, the cookies were very good (a little chewy, which is how I like them) and every bite had great flavour. But I wouldn’t give them a “hands down, can’t be topped, to die for” rating.
That shouldn’t stop you from trying this recipe. The cookies are really good, especially if served warm with a glass of milk!
The Best Ever Chocolate Chip Cookies
(Makes 28 large cookies)
2 cups large-flake rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded sweetened coconut
1 cup butter, at room temperature
1 cup brown sugar, lightly packed
1/4 cup white sugar
2 tablespoons corn syrup
2 teaspoons vanilla extract
4 oz milk chocolate, grated (113 g)
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup chopped pecans, lightly tosated
Preheat oven to 350F (180C). Lightly oil two baking sheets, or line with baking parchment.
Place oats in the bowl of a food processor and whirl until very fine.
In a large bowl, combine oats, flour, baking powder, baking soda and salt. Stir in coconut. Set aside.
Using an electric mixer, beat butter until light and fluffy. Beat in brown sugar, white sugar and corn syrup until well mixed and fluffy. Add eggs, one at a time, then add vanilla. Using a wooden spoon, stir in flour mixture and grated chocolate. Add chocolate chips and pecans; stir until well combined.
Roll dough into 28 balls; place each on a baking sheet, then flatten to 1 inch thick, leaving lots of space between each cookie.
Bake until just golden brown around on the edges, 9 to 12 minutes. Remove from the oven and let cool on racks.
Recipe Source: Harrowsmith magazine, February 2009