Baking Quest: The Perfect Chocolate Chip Cookies
Welp, it's official. I have either lost my mind or baby nesting has officially taking over all thought processes. One moment I am frantically scrubbing the sink, next I am outside yanking weeds leaving em on the driveway followed by intense list making and thumb twiddling as I go over and over my mental notes of "Need to get... have... must wash... don't need till later..."
Poor Lou and Luke just don't know what to do. One moment I am full of joy and giddiness and the next I'm a cranky mess. These hormones are really kicking my butt.... and I still have about 4 more weeks!!!!
So in order to keep my mind occupied elsewhere and give the littles something fun to look forward to, I decided to insitute a little baking challenge. Our mission, to find the perfect Chocolate Chip Cookie Recipe. Well, perfect for our family anyways. There are about as many CCC recipes as there are stars in the sky and the three of us are going to give a few a try. First up, The triple C made with coconut oil and oats. So technically you could call this version Coconut Oat Chocolate Chip Cookies, but in essence, they are CCC's.
Version One
Ingredients:
2 1/2 Cups All purpose flour
1 1/2 cup Cooking Oats
1 1/2 Cup Brown Sugar
3/4 Cup White Sugar
2 Large Eggs
1/4 Cup Butter
1/2 Cup Coconut Oil
2 tsp salt
1/2 tsp baking soda
2 cups Semi Sweet Chocolate Chips
Directions:
Preheat oven to 375. Mix all dry ingredients together except Choco Chips. Put butter and coconut oil in a separate bowl and put it in the microwave for 45 seconds to melt butter/oil. Stir into dry mix. Make sure mixture is cool before adding eggs (you don't want to partially cook the eggs... yuck!). Finial step is to add the vanilla and the chips. Dough will be a bit crumbly. Form golf ball sized portions and place on a greased cookie sheet, slightly smush em. Bake in center rack for approx 10 minutes until the bottoms of the cookies are slightly browned.
Note: These cookies are a lot light (whiter) in appearance than other recipes, be careful not to over bake them.
Taste Diagnosis: These cookies are WONDERFUL! Very soft, light and airy on the inside with a tasty crispier outside. I am guessing it all comes from the coconut oil because NONE of my CCCs have come out like this before. The oats give it a bit more substance and it has just the right amount of salt to compliment to semi sweet chips. I'm calling these a macaroon/cookie hybrid. Chewy cookies these are not. I'm hearing chewy comes from a specific butter/brown sugar mixture.... that will be my next version in our CCC Baking Challenge. But overall this recipe has definitely made it into the top five best CCCs in our house.
Poor Lou and Luke just don't know what to do. One moment I am full of joy and giddiness and the next I'm a cranky mess. These hormones are really kicking my butt.... and I still have about 4 more weeks!!!!
So in order to keep my mind occupied elsewhere and give the littles something fun to look forward to, I decided to insitute a little baking challenge. Our mission, to find the perfect Chocolate Chip Cookie Recipe. Well, perfect for our family anyways. There are about as many CCC recipes as there are stars in the sky and the three of us are going to give a few a try. First up, The triple C made with coconut oil and oats. So technically you could call this version Coconut Oat Chocolate Chip Cookies, but in essence, they are CCC's.
Version One
Ingredients:
2 1/2 Cups All purpose flour
1 1/2 cup Cooking Oats
1 1/2 Cup Brown Sugar
3/4 Cup White Sugar
2 Large Eggs
1/4 Cup Butter
1/2 Cup Coconut Oil
2 tsp salt
1/2 tsp baking soda
2 cups Semi Sweet Chocolate Chips
Directions:
Preheat oven to 375. Mix all dry ingredients together except Choco Chips. Put butter and coconut oil in a separate bowl and put it in the microwave for 45 seconds to melt butter/oil. Stir into dry mix. Make sure mixture is cool before adding eggs (you don't want to partially cook the eggs... yuck!). Finial step is to add the vanilla and the chips. Dough will be a bit crumbly. Form golf ball sized portions and place on a greased cookie sheet, slightly smush em. Bake in center rack for approx 10 minutes until the bottoms of the cookies are slightly browned.
Note: These cookies are a lot light (whiter) in appearance than other recipes, be careful not to over bake them.
Taste Diagnosis: These cookies are WONDERFUL! Very soft, light and airy on the inside with a tasty crispier outside. I am guessing it all comes from the coconut oil because NONE of my CCCs have come out like this before. The oats give it a bit more substance and it has just the right amount of salt to compliment to semi sweet chips. I'm calling these a macaroon/cookie hybrid. Chewy cookies these are not. I'm hearing chewy comes from a specific butter/brown sugar mixture.... that will be my next version in our CCC Baking Challenge. But overall this recipe has definitely made it into the top five best CCCs in our house.
Thanks for stopping by!
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