Secret Ingredient Chocolate Chip Cookies Recipes

Steps:

• Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
• Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

Steps:

• preheat oven to 350.
• cover 2 cookie sheets with parchment paper.
• place rolled oats in food processor.
• or blender and process till finely ground( if using quick oats you can skip this part).
• combine the 1st 5 ingredients in mixing bowl.
• in another bowl cream the butter sugars vanilla and lemon juice with your mixer.
• add the eggs and beat till fluffy.
• stir the flour into the "fluffy" mixture.
• with wooden spoon blending well.
• add the chocolate chips and nuts mix well.
• using a 1/4th cup dough for each cookie.
• ( I use a ice cream scoop) place 2 1/2 inches apart on your prepare baking sheets.
• bake 16 to 18 minutes or until lightly browned.
• cool on wire rack.
• store in a tightly covered container.
• to keep them soft and chewy.

Steps:

• Preheat oven to 350°F.
• Process rolled oats in a food processer or blender until finly ground.
• Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
• In a second bowl, cream butter, sugar, vanilla and lemon juice together with electric mixer.
• Add eggs and beat until fluffy.
• Stir the flour mixture into the butter mixture, blending well.
• Add the chocolate chips and nuts to the dough and mix well.
• Using about 1/4 cup dough for each cookie, scoop round balls and place 2 1/2-inches apart on to parchment-lined baking sheet--a ice cream scoop works well.
• Bake until cookies are lightly browned, 16-18 minutes. (Time will depend on how large you make the cookies--I actually prefer them about 1/8 cup dough per cookie and they cook in about 10 minutes).
• Transfer to a wire rack to cool completely.
• Store in a zip-top container to keep them soft and chewy.