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Carole Walter's Really Great Chocolate Chip Cookies Recipe from "Great Cookies" cookbook.

Carole Walter's Really Great Chocolate Chip Cookies

From: "Great Cookies: Secrets to Sensational Sweets" (2003) by Carole Walters. Use the walnuts or not. I didn't and, I must admit, I also used milk chocolate chips in place of the chunked up (or chipped) bittersweet or semisweet chocolate.
Yes, this is a more "foofy" recipe for chocolate chip cookies since you will break out the food processor, but it's still fast enough to put together. Did I not yet mention these homemade chocolate chip cookies are also wonderful?
These are so good, I am not even going to tell you how long they lasted in my house. Fine: Three days. That's it! Everyone loved them. I can tell you I am looking forward to baking more from Carole's cookbook. I can't wait to try what else she's baked up.
5 from 1 vote
Prep Time 15 mins
Cook Time 11 mins
Total Time 26 mins
Course Dessert
Cuisine American
Servings 40 Cookies
Calories 265 kcal

Equipment

  • 1 Food Processor to finely grind the oats

Ingredients
  

  • 3/4 Cup Dark Brown Sugar Packed
  • 1/2 Cup Quick Cooking Oats NOT Old-Fashioned Oats
  • 1/3 Cup Sugar
  • 1 3/4 Cups Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 Cup Butter Slightly Firm (though mine was softened as usual and they were great)
  • 2 Tablespoons Corn Syrup
  • 1 Large Egg
  • 2 teaspoons Vanilla Extract
  • 8 Ounces Bittersweet or Semisweet Chocolate, Chopped or 1/12 Cups Chocolate Chips I used Milk Chocolate Chips
  • 1 1/2 Cups Walnuts, Coarsely Chopped Optional (I did not use walnuts)

Instructions
 

  • 375* oven.
  • Line your cookie sheet with parchment paper or your reusable baking mat. Set aside.
  • In a food processor fitted with a steel blade, combine the brown sugar, oatmeal, and the regular sugar. Process 2/12 to 3 minutes, stop often to pulse, but grind until the oats are VERY finely ground.
  • Combine the flour, baking soda, and the salt in a medium bowl. Use a whisk if your flour is lumpy. Set aside.
  • In your stand mixer, combine your butter and the corn syrup on medium-low until the mixture is smooth, creamy, and combined (about a minute total).
  • Scrape the sides.
  • Add the oatmeal and sugar mixture in three additions and mix for 2 minutes. Scrape the sides on occasion.
  • Add in the eggs and the vanilla extract and combine for 1 minute. Scrape down the bowl as necessary.
  • Set the mixer speed to low and add in the dry ingredients one-half at a time. Mix ONLY until blended. Resist the urge to mix it to death!
  • Fold in the chocolate chips and the walnuts (if using) with a rubber spatula to avoid overmixing the dough.
  • Using a 1 1/2 Tablespoon cookie dough scoop like I did and you will have larger, though fewer cookies, than if you use a smaller 2 teaspoon-sized scoop. Drop the dough onto the sheets about 3" apart.
  • Scrape down the sides of the bowl so you better combine the chocolate chips and the nuts (if using).
  • Bake for 10-12 minutes (my oven took 11 minutes using a 1 1/2 Tablespoon scoop). Remove from the oven when the cookies look a light golden brown and like something you want to eat. Do not overbake the cookies.
  • Remove to wire rack to cool for 2 minutes.
  • Transfer to cooling racks to cool completely before storing in a reusable plastic container. These cookies may last up to 5 days or frozen.
Keyword Cookies and Bars