My sister and I have always had a theory that every man has an ideal cookie (or maybe just every man in our family). Ben’s favorite cookies are oat free, very blonde, and tall. Bekah’s cookies never ever run into each other on the baking sheet, preserving a barely baked likeness to the dough balls that went into the oven.
My Uncle Gordon adores the kind of cookies that can’t be stopped from running into each other – the kind that leave greasy rings on a napkin. He even goes so far as to call other people’s cookies demeaning names, like “cakeys.”
When my husband and I were dating/engaged, I went on the quest to find his ultimate favorite cookie. I had never been much of a cookie eater, so I didn’t make them much. I got his mom’s recipe for starters, but I ended up making them over and over again until I got them just the way he likes. While he loves cookies of all varieties, he even specifies the brand of chocolate chips that should be present in his ultimate cookie! Well, here it is to share with you all.
This recipe makes a truckload of cookies, so I recommend freezing doughballs.
In large mixing bowl, cream together 1 lb. unsalted butter, 2 c. light brown sugar, and 2 c. sugar. When it is all incorporated, beat in four eggs, one at a time. Continue beating until it is light yellow and a little fluffy. Mix in a couple teaspoons vanilla. In a separate bowl mix together 4 c. oat flour (I grind oats in the food processor), and 5 c. all purpose flour, 2 t. baking soda, 2 t. baking powder, and 1 t. salt. Dump that into the butter mess, and mix until all flours are incorporated. Add in one whole bag of Guittard semi-sweet chocolate chips and half a bag of milk chocolate chips. Shape into balls the size of golf balls and bake in a 375 degree oven for about 12 minutes. Let cool a little before diving in.