Did someone say they were looking for a chocolate chip cookie recipe on our Mexican recipe site? Well have I got one for you.
When you make these homemade chocolate chip cookies, everyone in the house will venture into the kitchen to see what smells so good.
If you are looking for a crunchy type cookie then this recipe is not for you. This recipe makes the mostbuttery, moist, chewy, chocolatey cookiearound.
It has an ingredient you don't often see in a chocolate chip cookie recipe. This ingredient, which I will reveal in a moment, gives the cookie an added dimension in subtle flavor and a little more texture...
Kind of reminds me of Mrs. Fields chocolate chip cookies. In fact this recipe is suppose to be a close match to Mrs Fields chocolate chip cookie recipe.
By the way if you really love Mrs. Fields cookies, I've got a way to save you some money. Use the code HLDD for 10% off any item at Mrs. Fields.
Feel free to change the chocolate chips to semi sweet if you prefer dark chocolate in your chocolate chip cookie recipe. I'm a milk chocolate fan in most cases except when it comes to my toffee recipe.
I use to only make the Nestle toll house cookie recipe until I discovered this one. Now this is the only one I will make. It's the ultimate chocolate chip cookie recipe, in my humble opinion. :)
So what is the unusual ingredient that I use? It's oatmeal grounded up into oatmeal flour.
I like the flavor the oatmeal brings to the cookie without changing the texture too much.
I also go for quality ingredients here. I use real butter and the best chocolate chips I can find. I like Guitard's milk chocolate chips as the chocolate is real smooth and melt-in-your-mouth creamy. The chips are bigger than Nestle's chocolate chips and in my opinion, beats Nestle's hands down.
So if you like big chips that have great flavor, look for Guitard. There is no comparison.
Take the butter out of the refrigerator to soften for a half an hour or so. You can also use the microwave to soften it too. Put the setting on defrost and cook for 10 to 15 seconds. Remember, you want to soften not melt the butter.
Use a blender or food processor to grind the oatmeal into flour. In a blender grind about 3/4 of a cup at a time. Set aside in a bowl.
In a large mixing bowl add:
Mix these ingredients until well blended. Use a strong spoon or a heavy duty mixer like a kitchen-aid.
In a small bowl mix the eggs with the vanilla until well blended.
Add the eggs and vanilla to the sugar mixture. Beat until mixed in but don't over beat.
In the bowl with the oatmeal flour add:
Mix with a spoon until all flours are blended.
Now add the flour mixture 1/2 of a cup at a time to the sugar/egg mixture until all the flour is mixed in.
When all the flour mixture is blended in, add the chocolate chips by folding them in until they are evenly distributed.
Drop by teaspoon or tablespoons depending on the size you want, on to an ungreased cookie sheet. Leave room for cookie expansion while they bake.
Bake at 350 degrees for 9 -11 minutes.
Remove cookies from the oven and place them on wax paper on your counter.
Letting them cool on wax paper seems to keep the cookies soft and chewy. Once the cookies are cool, store them in a Ziploc bag.
If you like your cookies on the softer, chewy side, cook them for the shorter time period.
Chill your cookie dough before baking and the cookies won't flatten out as much.
I like to freeze this cookie dough so I can serve chocolate chip cookies anytime.
Shape the dough into 1 1/2 to 2 inch balls and wrap them in saran wrap. Then place dough in a Ziploc bag. Double wrapping them will help prevent freezer burn.
When it's time for cookies, take the bag out of the freezer to thaw for 15 min. and cook as above.
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California