I’ve been working on a Pirate Chef Cookbook; a little side project that may actually hit the shelves one day. Until then I plan on posting some awesome recipes from me and my friends.
Today’s Excerpt: Chocolate Chip Cookies. I highly suggest the Heath® alternative.
Pilfer the following:
2 Cups All-Purpose Flour
½ cup Instant Oats
¾ cup granulated sugar
1 ½ tsp salt
1 tsp baking soda
2 tbl whole mike
2 sticks (1 cup) of salted butter, room temperature.
1 tsp vanilla extract
¾ cup packed brown sugar
1 ¾ chocolate chip (approx ¾ of an 8oz bag)
Step 1. Preheat oven to 375 degrees
Step 2. Grease two baking sheets. If you have your butter wrappers still around use those to grease the baking sheets.
Step 3. Combine flour, oats, granulated sugar, salt and baking soda in one bowl. Mix up with a spoon
Step 4. In a second large bowl combine milk, butter, vanilla extract, eggs, and brown sugar. Using an electric beater mix these ingredients together, but don’t over mix. Stop when the butter is evenly distributed but still in small clumps.
Step 5. Slowly mix in your flour mixture from Step 2 into your larger bowl of sugary buttery goodness from Step 3.
Step 6. Mix in your chocolate chips. See below for a extra yummy alternative with Heath ® bar chunks.
Step 7. Spoon our 1 ½ diameter balls of dough onto your cookie sheets.
Step 8. Bake for 11 minutes for chocolate chips cookies only. 12 minutes if using the Heath® alternative.
Alternative 1: instead of 1 ¾ cup of chocolate chips use 1 cup chocolate chips and 1 cup Heath® chocolate chip and caramel package. If you can’t find the pre-chopped Heath® bars just buy a few bars and smash them up yourself. It’s not rocket science, you were a kid once. You should remember how to smash things.
Alternative 2: consider sprinkling sea salt on the top of your cookies immediately after taking them out of the oven.
Alternative 3: Combine Alternative 1 and Alternative 2. WHAT? That’s crazy business you say. Darn right it is, but crazy good!Tips: When you are chomping at the bit to make cookies you don’t have time to wait for your butter to get to room temperature. Put both sticks in the microwave and zap it for 20 seconds.