(My first guest post, I’m so excited!! Huge thanks to my pal Rochele for sending this my way! Enjoy everyone!! Scott.)
What’s up What’s For Lunchers!
I’m Rochele and I’m a huge fan of What’s for Lunch BC, and Scott Graham in general. While lying in bed tweeting my sorrows about being sick, Scott asked if I would like to contribute a recipe for the blog. I’m married but if I wasn’t, I’d definitely bake a batch of the following and take a plate of these with me on a first date. Also good for cheering up friends who are down, sucking up, saying sorry… the list goes on. Note that this makes quite a large batch of cookies, and they freeze really well if you can keep people out of the kitchen long enough to package them.
Chocolate Chip Cookies a la Rochele
Prep: 25 mins Baking: 10-12 mins 375°F
It helps to have two or three cookie sheets for this recipe, but I have done it with just one in the past
1 cup/ 250 ml soft butter (room temperature is optimal)
1 cup/ 250 ml firmly packed golden brown sugar
½ cup /125 ml granulated sugar
2 tsp / 10ml vanilla extract
2 ¼ cups / 562 ml unbleached flour
1 tsp/ 5 ml baking soda
1 cup / 250 ml quick oats OR unsweetened shredded coconut
2 cups / 500 ml semi sweet or dark chocolate chips
Optional but highly recommended: 1 cup / 250 ml chopped walnuts OR shelled hemp seed
Preheat the oven at 375°F
In a large bowl combine butter, both sugars, eggs and vanilla and beat until the texture is creamy. In a separate bowl sift together the flour and baking soda, and gradually add to the wet ingredients, mixing with a wooden spoon until well blended. Mix in the oats or shredded coconut and the walnuts or shelled hemp seed if you like, and fold in the chocolate chips at the end.
Drop full tablespoons of batter on to the cookie sheet. The most I can fit on a cookie sheet is three rows of five otherwise they touch when they bake. Bake 10-12 minutes in the middle rack or until cookies are golden brown around the edges.
Remove from the oven and place cookies on a cooling rack.
Makes 48 cookies.
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