HELPFUL TIP FOR THICK AND CHEWY: I was worried about mine turning out flat like many users said but I think the problem is they are overmixing. Use room temp butter, and as the directions say "STIR" with spoon not mixer. After you've "smushed" in the butter into the batter, and the must add 2T oil, and 1t vanilla, THEN add the eggs and chocolate chips. I also then stick this in the fridge for 30 min or even overnight when I'm preparing ahead ...or in the freezer for 15 min. I bake for 10 min (my oven is quick). Basically if you let this cool on the cookie sheet for 15 min. and the middle is still too gooey, just stick it in the oven again, and add 4 min. I do this with any cookie recipe, and always works. I posted 2 pics. One after not putting in fridge BUT NOT OVERMIXING, and then ones left in fridge plus NOT OVERMIXING. Clearly a difference in thickness. My husband likes flat and chewy, and I like thick and chewy, so both work! You can use yellow cake mix w/1/2C oats and 1/2C chocolate chips. Yum! A wonderful fast recipe with many ways to experiment!
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