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It's entirely personal when somebody shares a recipe with you for a treat they made which you enjoyed. What makes this post so special is the age of this recipe I am sharing today. It was given to me by our dear friend and neighbor, Mrs. Donna McMillan. Somebody close to Miss Donna shared it with her many decades ago. This recipe comes from The Frog Commissary Cookbook. The Frog Commissary is a restaurant and catering service located in Philadelphia, Pennsylvania. I was overjoyed to sneak a taste of a batch of this cookie when Donna brought some over. I was THRILLED when she agreed to share the recipe.
I attempted several batches of this cookie before getting it correct. I will never forget the first bake-off and the look on Miss Donna's face before even tasting a cookie from that batch, as they were limp and flat and not at all similar to hers. But, I tried again...and then again. Finally, we reviewed what I was doing, and more importantly, what I was doing WRONG.
Don't substitute ingredients in this one guys and gals. Don't be inaccurate with your measurements. Use sweet, round Elliot pecans in this recipe, and only old fashioned oats. It matters. Let this cookie dough get happy with itself chilling in the refrigerator overnight before baking it off. In other words, treat this dough like a newborn and give it the love and attention and care it deserves before it delivers back to you, the BEST tasting chocolate chip cookie I dare say you will have EVER EATEN. These cookies are a classic oatmeal chocolate chip. It's now my favorite chocolate chip cookie recipe because once I decided to actually follow the recipe as it's written here, the cookies turned out perfectly chewy yet crunchy at the same time. A perfect combination of sweet & healthy; I mean, oats equals healthy, right? Haha! These are a big hit in our house, with everyone gobbling up more than a few (Mom!). A log of dough kept in the freezer also means they may be baked on demand, hint, hint.
Ingredients for The Frog Commissary Chocolate Chip Cookie
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
2 tablespoons fat free milk
2 teaspoons quality vanilla
2 cups all-purpose flour (unbleached)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups old fashioned oats
9 ounces dark chocolate chips
9 ounces milk chocolate chips
1 1/2 cups chopped Elliot Pecans
Preheat the oven to 350 F.
Cream the butter. Add the sugars and mix until light. Beat in the egg, then the milk and then the vanilla.
Stir the flour, baking soda, baking powder and salt together and gradually stir the flour mixture into the sugar mixture until it’s incorporated. Stir in the oats and chocolate chips and the chopped Elliots.
On a piece of plastic wrap or parchment, drop the dough and roll into a log. Wrap tightly and chill in the refrigerator minimally 12 hours or overnight.
Unroll dough and cut with a sharp knife into one inch thick rounds. Roll into balls. Arrange on a heavy cookie sheet, placing about 1 1/2 inches apart.
Bake on center rack for 10-13 minutes, until golden brown at the edges and light golden at the center. Cookies will puff in the center.
Cool on baking sheet for at least 1-2 minutes before moving to a wire rack to cool completely.
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