Aunt Denise's Chocolate Chip Cookies

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Ingredients

• 2 sticks unsalted butter
• 2 eggs
• 150g white sugar
• 130g brown sugar
• .75 tbsp vanilla
• 245g flour
• .5 tsp salt
• .5 tsp baking powder
• .5 tsp baking soda
• 225g-250g Oatmeal (quick, but not instant!)
• 12 oz chocolate chips

Instructions

Makes about 36 cookies

1. A few hours ahead of time, take out out of the fridge and allow to warm to room temp:

• 2 sticks unsalted butter

2. 15-minutes ahead, Pre-heat oven to 350F, and take out of the fridge:

• 2 eggs

3. When butter and eggs are room temperature, place in bowl of standing mixer with the paddle attachment
4. Add to the standing mixer and cream:

• 150g white sugar
• 130g brown sugar
• .75 tbsp vanilla

5. Slowly mix in:

• 245g flour
• .5 tsp salt
• .5 tsp baking powder
• .5 tsp baking soda

6. Add and mix:

• 225g-250g Oatmeal (quick, but not instant!)

7. Lastly, mix (NOTE: you may first want to scoop a few cookies to have famously non-chocolate chip variety):

• 12 oz chocolate chips

8. Scoop cookies onto a baking sheet (40g of cookie dough each, a good spoonful)
9. Bake for about 12 minutes, until just a little brown on the edges but still soft in the middle
10. Cool on baking sheet for 2 minutes
11. Place on cooling rack and allow to cool

Notes

This is not precisely Aunt Denise’s recipe, but is the best approximation I can do. The actual recipe is “just what’s on the back of the tollhouse chocolate chip cookie bag” but has a handful of changes from what is written here:

• Double all the ingredients (except use 3 sticks butter, 1 margarine) since “you always have to do a double batch”
• I believe it was 3 sticks of salted Land-O-Lakes butter (and no additional salt added), but I’m not sure on the brand of margarine
• Vanilla would be a “rounded tablespoon”
• Mixing must be done by hand!
• Oatmeal is measured as “shake, shake, shake, and if that doesn’t look right shake a little more”
• Instead of a cooling rack, use paper grocery bags that have been cut open