Most Popular Reviews From geniuskitchen.com
Wow, Sharon will you marry me. These cookies are amazing. They were quick and easy to make and tasted fantastic. Good luck keeping them around. Made exactly as written but used chunks of extra dark chocolate instead of chocolate chips, as I didn’t have any. The chocolate chunks worked perfectly in these lovely large, sweet cookie. My dh is over the moon….say’s this is a 10* recipe. Thanks so much for making me look good and for sharing this treat.
These are great! We had a cookie baking contest and I submitted these and won first place! The only changes I made were to add chopped walnuts and pecans (one half cup total), use white, dark and semi-sweet chips and finish with a scant sprinkle of sea salt on top (the salt was an amazing contrast to the sweetness). Finally, through experimentation, I figured out that the longer you chill the cookie balls, the better the final product will be.
Very good recipe. They took about 5 more minutes baking than was called for, probably due to the lower oven temperature. I upped my second batch to 350 and they came out much better and took fewer minutes to bake that way. I used all kinds of chips (peanut butter, dark chocolate, semi-sweet, white chocolate) in the different batches I made – they all came out great! Thanks for the great recipe.
Simply delicious. When I realized I was out of white chocolate chips, I substituted bittersweet chocolate chunks with the semi-sweet chips. Per another reviewers suggestion I added a cup of chopped macadamia nuts. Next time I will make it as written with the white chocolate chips. Thank you for sharing this recipe 🙂
I made this with a gluten free flour mix and it came out awesome! The only suggestion…let the cookies completely cool on the cookie sheet. Gluten Free cookies tend to fall apart but the ones I left to completely cool down were perfect! Thanks for the recipe.
We loved these cookies. I only had light brown sugar, so I used that, and increased the baking soda to a full teaspoon. My only problem was that after 10 minutes in the freezer, the butter/sugar mixture still was not cool, and after adding the flour and oats, the dough was still very sticky and there was no way I would have been able to roll it into balls. Added to this, even with all other ingredients added, the dough was still warm enough that it melted the chips a bit when I added them in. We ended up putting all of the dough in saran wrap, wrapping it up, and putting it in the freezer for about 30 minutes. By then it was cool enough for me to handle and I was able to roll it into balls. This recipe ended up making about 30 cookies, rather than the 24 that the recipe specified. Love them, though, and will definitely make them again.
1 cup butter
1 cup dark brown sugar (may add up to 1/4 cup more if desired)
1⁄2 cup granulated sugar
1 egg yolk
1 teaspoon pure vanilla extract
2 cups flour
1 cup uncooked rolled oats
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄4 teaspoon ground cinnamon
1 cup white chocolate chips
1 cup chocolate chips (I like dark)
In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.
Stir in the white chocolate chips and chocolate chips.
Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet.
Chill for at least 30 minutes.
Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.
Source : food.com
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