Frugal Organic Girl

INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup unsalted organic butter, cold, cut into a small dice
3/4 cup dark brown sugar
3/4 cup granulated sugar
2 eggs
1 cup chopped walnuts or pecans
2 cups semisweet chocolate chips
2 cups uncooked rolled oats
1 teaspoon vanilla

PREPARATION:

Sift flour with salt and soda.

Cream butter and sugars; beat in eggs and vanilla until light and fluffy. Stir in sifted dry ingredients, chopped walnuts or pecans, rolled oats, and chocolate chips.

Don’t beat the butter smooth allow it to be chunky so that you can taste little bits of butter in each and every bite of the cookie.

For chewier cookies allow the batter to rest in the fridge for at least 1 hour.

Drop chocolate chip cookie batter by teaspoonfuls onto ungreased baking sheets.

Bake chocolate chip cookies in a preheated 350° oven for about 10 to 12 minutes; cool on racks.

Makes about 8 dozen chocolate chip cookies.

Here are some hints/tips that might be helpful.

* keep the butter cold and allow the batter to rest in the fridge for at least one hour before scooping it out to bake it. This will create a puffy chewy cookie, it’s also essential to use dark brown sugar because it naturally creates a naturally chewier texture. If you want a thin crisp cookie allow the butter to soften at room temperature and use light brown sugar.

* lightly toast the pecans or walnuts before you use them in either a skillet or in the oven until just golden brown and fragrant. The toasting of the nuts refreshes the flavor of the nuts and brings out the natural oils.

* You can also lightly toast the oats with some butter until it just browns..this will also create a distinct nutty flavor too.

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