Recipe: Tasty Chewy Chip Cookie Goodness

Chewy Chip Cookie Goodness. Have you ever made my chewy chocolate chip cookies recipe? I have the recipe memorized- I I never use a cookie scoop when making chocolate chip cookies, but I swear by using one with Slow bend, chewy goodness, and ultra soft. Check, check, and check! (This recipe is a lot like my oatmeal.

If you want big chewy cookies like you see in bakery windows, then this is the recipe for you! Stir in the chocolate chips by hand using a wooden spoon. Get Panthera's recipe for Chewy Chocolate Chip Oatmeal Cookies. You can have Chewy Chip Cookie Goodness using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chewy Chip Cookie Goodness

You need of Step 1: Creaming.
Prepare 4 oz of Butter, room temperature.
It's 3 3/4 oz of Sugar.
It's 7 1/4 oz of Brown Sugar.
Prepare of Step 2: Wet.
Prepare 2 of large Eggs.
You need 1 tbsp of Vanilla Extract.
It's of Step 3: Dry.
Prepare 11 oz of Flour.
It's 1 tsp of Baking Soda.
Prepare 1 tsp of Baking Powder.
Prepare 1/4 tsp of Salt.
You need of Step 4: Hand Mixing.
It's 12 oz of Any Morsels.

Chewy Chocolate Chip Cookies are the CHIPS AHOY! cookies you know and love, but baked to be perfectly soft and chewy. These soft cookies are baked to perfection for maximum chewy goodness. Enjoy the comforting taste of these cookies that are sure to become a household favorite. These thick chewy chocolate chip cookies are the best! they are filled with yummy goodness and nothing better with them then a cold glass of milk.

Chewy Chip Cookie Goodness step by step

Set the oven to 350°F..
Cream the butter and sugars together until fluffy..
Mix in the wet ingredients until fully incorporated..
Add the dry ingredients little by little until thoroughly mixed..
Hand mix in the morsels of choice..
Pan out the cookies. *I use a 1 oz cookie scoop for consistency. This produces ~36 cookies. BONUS: use a mini muffin pan to create cookie bites!!.
Bake for 9-11 minutes. *I prefer softer, chewy cookies so I bake for 9 minutes..
Cool slightly, and move to a cooling rack to repeat..
If not using all of the dough, you can store the leftovers in an air tight container in the fridge for up to two weeks, or frozen for up to two months..

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