Cookie Shop Chocolate Chip Cookies

For my birthday my friend and fellow lover of cooking and baking, Mandy, got me
The Good Cookie cookbook, by Tish Boyle, who blogs here.

Last week Chris was out at an Islanders Game, and I was home alone looking for something to do (aka: avoiding the piles of things I needed to clean up) and decided to break open The Good Cookie book to give it a whirl. I combed through this book, utterly overwhelmed by all the choices! I finally settled on the Cookie Shop Chocolate Chip Cookie. I thought I'd start out simple and come on, you can't go wrong with a basic chocolate chip cookie! I wondered if this recipe could possibly trump the amazing chocolate chip cookies Mandy is known for. Her chocolate chip cookie recipe find is, and forever will be, my official "go to" recipe.

While these cookies came out good, Mandy's coveted recipe still takes the cake, er, cookie. I was very intrigued by the interesting tactic used here of grinding oatmeal and chocolate chips together to use as part of the flour base. These little gems still hit the spot on a cold Tuesday night, but I will be trying a different cookie recipe next time I use the book (I mean, there are hundreds to chose from!) Maybe if you're lucky...I can share Mandy's amazing Chocolate Chip cookie recipe here one day...

but for now...

Cookie Shop Chocolate Chip Cookies
Recipe by Tish Boyle:

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup old-fashioned rolled oats
2 1/2 cups (15 ounces) semisweet chocolate morsels, divided
1 cup plus 2 tablespoons unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 teaspoons vanilla extract
2 large eggs

Directions:
1. Position two racks near the center of the oven and preheat the oven to 375 F. Line two baking sheets with parchment paper.

2. Sift together the flour, baking soda, baking powder, and salt into a medium bowl. In the bowl of a food processor, combine the oats and 1/2 cup of the chocolate morsels and process until finely ground, about 45 seconds. Stir the oat mixture into the flour mixture and set aside.

3. In the bowl of an electric mixer, using the paddle attachment, beat the butter, sugars, and vanilla extract at medium speed until creamy, about 2 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. At low speed, add the dry ingredients, mixing just until combined. Using a wooden spoon, stir in the remaining 2 cups chocolate morsels.

4. Measure out rounded tablespoonfuls of the dough and, using wet hands, roll each portion into a ball. Arrange the balls 2 inches apart on the prepared baking sheets. Moisten your palm to prevent sticking, and flatten the balls into 1 3/4 inch disks.

5. Bake the cookies, two sheets at a time, for 11 to 13 minutes, just until golden brown; switch the positions of the baking sheets halfway through the baking for even browning. Transfer the cookies to wire racks and cool completely.