Moistest, Chewiest CHOCOLATE CHIP COOKIES

Some like it crunchy, others like it chewy. Cookies, that is, and I, like so many others, fall into the second category. Chewy cookies especially the chocolate chip variety are an absolute favorite in my book ever since Chips Ahoy! came out with theirs and then Keebler also had their own soft batch. And of course, who can forget Mrs. Fields who even paid the Philippines a visit a few years back? That was years ago when we Pinoys believed that Chips Ahoy! was God's gift to cookiedom.

With the surge of popularity of desserts, cookies, cupcakes and other sweet treats nowadays, it seems that there has also been a sudden interest in home-baked cookies. Credit that to our recent discovery of the magic of Kitchen Aid here in Manila which makes baking easier and more convenient. So these days, baking your own cookies at home and finding a recipe that yields the cookie type you want - crispy, with nuts, moist and chewy, with chocolate chips, white chocolate, etc. - is the ultimate fun trip. 

My search for the best chewy cookie recipe meant going through several videos online, trying out a few recipes and asking friends for their favorite ones. I got one from a friend who turned into baking as therapy and she gave me the recipe of the moistest and chewiest kind I've baked. If you follow it to the letter, it gives you the perfect consistency and texture which doesn't crumble. Make sure to let the freshly-baked cookies rest for two minutes or so on the pan and then move them to a wire rack so you retain the chewiness PLUS a little crispiness at the sides. 

Yum!

OATMEAL CHOCOLATE CHIP COOKIES

Recipe from Sheila Paras 

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 large eggs

2 tbsp milk

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 1/2 cups oats (rolled or "quick," but not "instant")

2 cups chocolate chips (about 12-oz.)

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.

3. In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.

4. Stir in the oats and chocolate chips by hand.

5. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.

6. Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.

7. Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.

Makes 4 dozen.