Here it is: my latest version of the Chocolate Chip Cookie. I try not to make the same recipe twice when it comes to the good ole fashioned Chocolate Chip Cookie. To be honest, I've never come across a recipe that truly thrilled me. So I press on in my quest to un-veil or perhaps create the Ultimate Chocolate Chip Cookie. But right now, today is all we have! And today this version of the Chocolate Chip Cookie produces a nice, light and crispy treat. So if you're hoping for dense, chewy and gooey -- this recipe isn't for you.
Also, I try to make recipes as simple as possible. So take the ingredients listed below and start adding them (in order) to one bowl, yes that's right Ladies & Gents, one bowl and stir them together with one humble wooden spoon.
Pre-heat oven to 350 degrees.
1/2 c grapeseed oil
1/2 c brown shuga
1/3 c granulated shuga
2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1 1/2 cup rolled oats
1 cup dark chocolate chunks or chips
Roll into balls and bake batches for 15 minutes
Recommended varition: I will make these again, and when I do I am going to add 1/2 cup all natural/organic creamy peanut butter at the beginning of the recipe with the oil. Yum. I might go for Milk Chocolate Chips too at that time instead of the Dark Chocolate Chips.