With Instructables you can share what you make with the world, and tap into an ever-growing community of creative experts.
Chocolate chip cookies with stuff.
Cream two room-temperature sticks of unsalted butter with a good amount (about 1.5c) brown sugar. A mixer is good, but a wooden spoon works too.
Creaming creates little air pockets in the fat. The color will lighten as more air is introduced, but individual sugar granules will still be visible.
Add a nice quantity of vanilla, and two eggs. Beat a bit more.
Mix in oats to taste, and a couple of tablespoons of cocoa powder. I tend to use close to a cup of oats. Now is also the time ...
Slowly add flour while stirring until the texture seems right, usually no more than 2c. A thick batter will make a chewier, cakier cookie; thinner will spread more ...
Add chips. I've used both white and semi-sweet chocolate chips.
Perform frequent quality control tests.
Scoop cookies onto ungreased pans and bake at 325F.
Remove when just golden and dry at the edges, and spatulate onto a wire rack to cool.
Blueberry White Chocolate Chip Cookiesby savynaturalista
Low-Fat Chocolate Chip Cookiesby savynaturalista
Chunky Chocolate Cookiesby savynaturalista
Join 2 million + to receive instant DIY inspiration in your inbox.
Download our apps!
© 2016 Autodesk, Inc.