RICHMOND, Va (WTVR) – Amber Van Der Meer has been a part of the Richmond chapter of ‘Cookies for Kids’ Cancer’ campaign and shares a personal connection to it. Proceeds from the annual bake sale help raise awareness to fight pediatric cancer.
Makes 3 to 4 dozen cookies
Background: Chocolate chip cookies are universal favorites at bake sales, but this recipe was developed specifically for Cookies for Kids’ Cancer’s first bake sale – the 96,000-cookie one. No matter the season, these dense, buttery, yet light cookies –thanks to the oats—sell more than any other.
Use the best-quality chocolate chips you can find. Don’t bother making these cookies if you are scrimping on chips.
2 sticks (1/2 pound) unsalted butter
1 cup light brown sugar
½ cup granulated sugar
1 large egg, at room temp
1 large egg yolk, at room temp
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking or old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups semi-sweet chocolate chips
- Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.
- Place the butter and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg, egg yolk, and vanilla, one at a time, beating well between additions.
- Place the flour, oats, baking powder, baking soda, and salt in a separate bowl; mix well and add to the butter mixture. Beat until everything is well incorporated. Scrape down the sides of a bowl, add the chocolate chips, and beat again.
- Form the dough into heaping-teaspoon-size balls and place them about 2 inches apart on the prepared cookie sheet. Using your palm, gently press down.