[cue deep manly voice…]
I don’t always eat cookies, but when I do…
I eat Monster Chocolate Chip Cookies…
Seriously, though, I’m a “Paleo with Perks” kinda girl (love that term, thanks to my sister-in-law!).
I eat very well, 98.5% of the time.
And the other part of the time .. Well, I like cookies occasionally. Think soft, puffy, gooey cookies.
It’s the weekend, life is good, and I’m sharing my favorite cookie recipe, as developed by my Mom and I. Thank you, Mom. 🙂
Momma’s Monster Chocolate Chip Cookie Recipe
* 1 cup (2 sticks) unsalted butter, softened/partially melted
* 1 cup (2 sticks) butter, softened/partially melted
* 2 cups sugar
* 2 cups brown sugar, packed
* 2 tsp vanilla
* 4 eggs, lightly beaten
* 1 tsp salt
* 2 tsp baking powder
* 2 tsp baking soda
* 4 cups flour
* 5 cups rolled oats
* For chocolate lovers: 2 bags (about 4-5 cups) semi-sweet chocolate chips
~ not so many chips? I use 1 1/2 bags (about 3-3 1/2 cups or so)
* 1 bag (about 1 2/3 cups) chopped walnuts
Preheat oven to 350 degrees F.
Using a stand mixer fitted with the whisk attachment, cream butter and white sugar on medium-high for 3 to 5 minutes (consistency should be fluffy). Add the brown sugar and mix for another 1 to 2 minutes. Gradually add the eggs and vanilla. Mix completely.
Meanwhile, process the 5 cups of rolled oats in a blender until it turns to a thick powder. Combine the flour, salt, baking soda, baking powder and oats powder and sift. Gradually add to the mixer (you’ll have a FULL mixer bowl). Gradually add the chocolate chips and nuts.
Scoop 1- to 2- tablespoonfuls of the cookie dough and form into a ball. Leave about 2 inches of space between the balls on the cookie sheet. Bake for 11 to 13 minutes or until just barely golden (do not overbake). Allow to cool completely on a cooling rack (after enjoying a warm cookie and vanilla almond milk for yourself)…