Two of my good friends recently purchased and moved in to their first home. They invited my husband and I over on Sunday to watch the Steelers vs. Cowboys game and get our first glimpse of their new home. It was very exciting, and also time to crank up the oven for an edible housewarming/game day treat.

I keep the recipes I’m looking forward to making in an archived folder online, I have a binder where I print recipes and tear others out of magazines to hold for later, and of course, I have lots of cookbooks. But sometimes you just want to be a little impulsive with what you make!

I received a Great American Recipes preview pack of recipe cards a couple months ago; on Sunday I was cleaning out my recipe binder and I found them again. One of the cards was a simple chocolate chunk cookies recipe and I figured, “why not!”

I usually lean towards soft, chewy cookies, and the recipe said these would be soft and chewy, but I thought they actually came out on the crispy side (I know many people prefer crispy cookies, so I didn’t stress). I combined semi-sweet, bittersweet, and white chocolate in the cookies, but I think they would be better with bigger chunks of just one type of chocolate. I also added chopped walnuts to half the batch.

Everyone should have a reliable cookie recipe; I don’t think this one will be mine, though they were pretty good. What is your go-to cookie recipe?

Crispy Chocolate Chunk Cookies
Adapted from Great American Recipes

1 stick (1/2 cup) softened butter
½ cup granulated sugar
½ cup packed light brown sugar
1 egg
½ tsp. vanilla extract
¾ cup all-purpose flour
½ tsp. salt
½ tsp. baking powder
½ tsp. baking soda
½ cup rolled oats
1 ¼ cups chocolate chunks (I combined semi-sweet, bittersweet, and white chocolate – I would add more to make it at least 1 ½ cups)

Preheat oven to 350 F. Line two baking sheets with parchment paper.

Combine softened butter and both sugars in a large bowl. Beat until creamy. Beat in egg and vanilla extract; set aside.

Sift the flour, salt, baking powder and baking soda into a small bowl. Gradually add this mixture to the butter mixture and beat continuously. Carefully fold in oats and chocolate chunks.

Spoon tablespoonfuls of dough, two inches apart, onto the baking sheets (these cookies will spread). Bake until lightly browned, about 10 minutes. Cool on pan for 2 minutes before transferring to a wire rack.

This makes about 2 dozen cookies.

Tags: baking, cookies

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