Today is national chocolate chip cookie day! Really? This is a thing now? Well, ok. Why not celebrate the beloved simple chocolate chip cookie. It’s certainly one of my family’s favorites. This is technically a chocolate chip oatmeal cookie recipe which I jazz up with two kinds of chocolate chips (dark chocolate and white chocolate) and craisans. The addition of craisans adds a delightful fruity chewiness to the cookie. This cookie recipe has been in my family for decades. It’s a classic and there are many ways to change it up – add a dash of cinnamon or add chocolate m n m’s instead of chips and craisans. Happy Friday and happy chocolate chip cookie day!
Double chocolate chip craisan cookies
A mix of dark and white chocolate chips plus craisans takes the ordinary chocolate chip cookie to extraordinary!
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1 stick butter (1/2 cup)
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup all-purpose flour
- 1 cup oatmeal
- 1 cup chocolate chips (use a mix of white and dark chocolate chips)
- 1 to 3/4 cup craisans
- Preheat the oven to 350 F. In a large mixing bowl, combine sugars and softened butter and beat until creamy. Beat in the milk, vanilla and egg. Slowly incorporate the rest of the ingredients in the order listed.
Drop tablespoons of dough onto a cookie sheet spaced about 2 inches apart. Bake between 9 and 12 minutes or until the edges have started turning a golden brown. You can turn the cookie sheet around halfway through cooking time to help with even cooking. Ovens can vary a little, so I begin checking on the cookies at 8 minutes. Let the cookies cool on the baking sheet for one minute prior to lifting them with a metal spatula onto a cooking rack. They need this time to set. They also freeze well.