Confession: This isn’t my recipe.
This is a step-by-step photo diary of a recipe I made from a packet of cookie recipes my mom has had since the dawn of forever. Well, maybe from 20 years ago. I don’t know where the recipe is from or who wrote it. All I know is that it truly is the best chocolate chip cookie recipe ever.
It’s all about the oat bran.
This nutty addition provides a little nutrition (go fiber!) and a lot of texture to these cookies, making them delicious as a stand alone treat or as a basis for ice cream sandwiches or ice box cake.
And it all starts with a mixture of all-purpose flour, oat bran, baking soda, and salt – basic dry ingredients for cookies plus the all-star Oat Bran.
Then you need to break out your mixer – either stand or hand.
And toss in a stick of butter and a stick of margarine. This is my only deviation from the recipe, which calls for two sticks of butter. I just love how margarine makes the texture of cookies chewy and soft, while the butter allows the bottoms to get crisp and golden.
Cream the butter and margarine together to break them up a little and then add the brown sugar and granulated sugar. Beat together until light and fluffy.
Then with the mixer on, slowly add two eggs one at a time. And then add in some vanilla extract.
Turn the mixer on low and slowly add in the dry ingredients. I learned from my banana nut muffin making experience a couple of weeks ago and actually used the funnel that goes with my mixer. No flour on the flour (or on the Cat)!
Mix the cookie dough until everything is just combined.
Then add in some chocolate chips – semi-sweet please – and resist the urge to dive in with a spoon.
Then throw your cookie dough into the fridge and let it chill for a couple of hours.
To bake, line some baking sheets with parchment paper. Grab your trusty, rusty kitchen scoop and dish out the cookie dough.
To help the cookies spread out a little, press the cookie dough down slightly with your fingers.
Bake for about 13-15 minutes at 350, or until the edges start to turn golden brown.
They are perfect by themselves or with some ice cream.
I hope you enjoy this delicious cookie recipe! It is a perfect after school snack (since it’s now the middle of August!).
Your cookie makin’, time’s a-wastin’ friend,
Oat Bran Chocolate Chip Cookies
2 cups of all-purpose flour
1 cup of oat bran
½ teaspoon of baking soda
¼ teaspoon of salt
½ cup of unsalted butter (1 stick), softened
½ cup of margarine (1 stick)
⅔ cup of brown sugar, packed
½ cup of granulated sugar
1 ½ teaspoons of vanilla extract
12 oz of semi-sweet chocolate chips (about 2 cups)
- In a medium-sized bowl, combine flour, oat bran, baking soda, and salt. Mix well and set aside.
- In the bowl of a stand mixer with a paddle attachment, add in the butter, margarine, brown sugar, and granulated sugar. Beat ingredients together until well combined.
- Add in eggs, one at a time, and then the vanilla extract.
- With the mixer on low, slowly add in the dry ingredients. Mix the cookie batter until just combined.
- Stir in the chocolate chips. Cover the batter and place in the fridge to chill for 2-5 hours.
- Pre-heat the oven to 350°. Portion out cookie dough into golf ball-sized portions and place on parchment-lined baking sheets. Bake for 13-15 minutes, or until the edges of the cookies start to turn golden brown.
- Serve warm.
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