Jessica’s Chocolate Chip Cookies


Jessica’s Chocolate Chip Cookies adapted from Betty Crocker



  • 3/4 C. sugar
  • 3/4 C. brown sugar
  • 1 C. butter, softened, NOT MELTED
  • 1 tsp. vanilla
  • 1 large egg
  • 1 1/2 C. all-purpose flour
  • 1/4 to 1/2 C. oat flour
  • 1/2 C. whole wheat flour
  • 1/2 tsp. salt
  • 2 TBS. flax seed, ground (approximate….just sprinkle some to cover the dough before adding chocolate chips)

1.  Heat oven to 375 F.

2.  In a large bowl, beat sugars, butter, vanilla, and egg for a few minutes.  It is important that softened butter, NOT MELTED butter is used.  Stir in flours, baking soda, and salt.  The dough should be stiff.  If it isn’t – add a little more oat flour.  I usually use 1 C. of oat flour OR 1/2 C. of oat flour and 1/2 C. of whole wheat flour.


-The more flour you use, the more easily your cookies will break after cooling.

-You don’t need to use all the different flours – unless you happen to have them on hand.  Before getting the oat flour, I used to make these with 2 cups of all purpose flour and then added oats until the dough was the consistency I like.

3.  On ungreased cookie sheet, drop dough by rounded TBL. about 2 inches apart.

4.  Bake 8-10 minutes or until light brown.  The centers should still be soft and may look a little undercooked.

5.  Cool 1-2 minutes on cookie sheet and then move to cooling rack.


One thought on “Jessica’s Chocolate Chip Cookies

  1. Pingback: Chocolate Chip Cookies!! THE BAKEOFF | Cooking Devushki

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s