Chocolate chip cookies…with a twist

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Today when I was zoning out on my drive home from work, I realized that I couldn’t remember the last time I ate a chocolate chip cookie.

I knew this was a serious issue. I had to get my fix. I didn’t want some boring, typical chocolate chip cookie. I wanted something a little bit different.

This chocolate chip cookie recipe made me feel just a little bit more “grown up.” The addition of ground cinnamon gave the cookies just the right amount of warmth. Old-fashioned oats added texture.

This recipe is the perfect cure for a case of the blahs. I promise.

Chocolate Chip Cookies
Yields 18 cookies

1/2 cup (1 stick) unsalted butter, softened and cut into small cubes
6 tablespoons granulated sugar
6 tablespoons light brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup all-purpose flour
2 tablespoons old-fashioned oats (not instant oatmeal)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup semi-sweet chocolate chips
1/2 cup  walnuts, roughly chopped

Preheat the oven to 375 degrees F. In a large bowl, cream together the cubed butter, granulated sugar, light brown sugar and vanilla extract. This can be done by hand or with a mixer fitted with a paddle attachment, scraping down the sides often.

Add the egg, mix until everything is completely smooth and creamy.

In a separate small bowl, combine the all-purpose flour, old-fashioned oats, baking soda, salt and cinnamon.

Gradually add the flour mixture to the butter mixture. Once everything is completely smooth, add the chocolate chips and walnuts.

Using a 1 tablespoon scooper, arrange the cookie dough onto a parchment lined cookie sheet, leaving at least 1.5 inches of space between the scoops.

Chill the whole cookie sheet in the freezer for 5 minutes. This step is sounds a little strange, but it keeps the dough from spreading too much, and yields a more chewy cookie.

Bake the cookies for 8 minutes, or until the cookies appear brown around the edges and golden in the middle. The tops should not appear too wet-if they do, the cookies need at least a minute or two longer.

Cool the cookies on the cookie sheet for 5 minutes. This step is crucial-it helps the cookies set before removing them from the cookie sheet, thus preventing soggy cookie issues!

After the 5 minutes, move the cookies to a wire cooling rack to let them continue cooling and continue scooping, freezing and baking the dough to yield 18 small-ish cookies.

Step-by-step photos

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Cube the butter. Why? Because it helps it soften and combine quicker. When you need cookies, you need them ASAP!

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Cream together the butter, granulated sugar, light brown sugar and vanilla extract. Once everything looks smooth, add the egg and thoroughly combine until it looks like the picture above. Don’t forget to scrape down the bowl often if you are doing this in a stand mixer!

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In a separate small bowl, combine the all-purpose flour, old-fashioned oats, baking soda, salt and cinnamon.

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Add the flour mixture to the butter mixture gradually, until everything is well combined.

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Add the chocolate chips and walnuts and combine until it looks…

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like this!

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Using a 1 tablespoon scooper, arrange the dough onto a parchment lined cookie sheet. Yes, that is a reflection of my fancy iPhone. Make sure the scoops are no less than 1.5 inches apart, to allow for a bit of dough spreading.

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Chill the whole cookie sheet in the freezer for 5 minutes. Just trust me. Bake at 375 degrees F for 8 minutes, until…

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…the outside edges are browned, and the tops are golden. Now be patient…let the cookies rest on the cookie sheet for 5 minutes. Don’t touch them!

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After letting the cookies rest, move them to a wire cooling rack to let them continue cooling/setting. Or you could just eat them straight from the cookie sheet. I won’t tell anyone…

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