Which is the Best Chocolate Chip Cookie Recipe Ever?

Chocolate Chip Cookies with Heath Bars and Oatmeal

This cookie dough should be refrigerated for 30 to 45 minutes before baking.

• 1 3/4 cups flour
• 1/2 cup old-fashioned rolled oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened (we use only 1 1/2 sticks butter)
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups (12 ounces) semi sweet chocolate chips
• 1 1/2 cups (12 ounces) Heath Bar toffee bits
• 3/4 cup walnuts or pecans, chopped (optional)

1. Heat oven to 375F degrees.
2. In a small bowl combine the flour, rolled oats, baking soda and salt.
3. In a large bowl, beat the butter, brown sugar, sugar and vanilla with a mixer until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Add in the dry flour mixture a little at a time, beating until well mixed.
6. By hand, stir in chocolate chips, toffe bits, and nuts (if using).
7. Place prepared cookie dough into refrigerator for 30 to 45 minutes.
8. Line cookie sheets with parchment paper.
9. Using a teaspoon, or small cookie scoop, drop dough onto cookie sheets at least 2 inches apart.
10. Bake until golden, about 10 minutes.
11. Remove from oven and let cookies cool on sheets for 2 minutes.
12. After 2 minutes, transfer cookies to wire racks to cool completely.

This recipe yields about 5 dozen Chocolate Chip Cookies.

Baking Tips:
To make your cookies crispier, drop only 4 scoops of cookie dough onto sheet with a 1-inch cookie scoop and press them into thin rounds (using the heel of your hand), until they are about 4 inches wide with about 2 inches between the cookies.

Awesome Chocolate Chip Cookies with Instant Pudding

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

1. Heat oven to 375F degrees.
2. Sift together the flour and baking soda.
3. In a large bowl, cream together the butter, brown sugar and white sugar.
4. Beat in the instant pudding mix until well blended.
5. Stir in the eggs and vanilla.
6. Blend in the flour mixture.
7. Stir in the chocolate chips and nuts (if using).
8. Using a teaspoon, or small cookie scoop, drop cookie dough onto cookie sheets at least 2 inches apart.
9. Bake until edges are golden, about 10 to 12 minutes.
10. Remove from oven and let cookies cool on sheets for 1 to 2 minutes.
11. Transfer cookies to wire racks to cool completely.

This recipe yields about 6 dozen Chocolate Chip Pudding Cookies.

Baking Tips:
To make your cookies crispier, drop only 4 scoops of cookie dough onto sheet with a 1-inch cookie scoop and press them into thin rounds (using the heel of your hand), until they are about 4 inches wide with about 2 inches between the cookies.