\\ PERFECT AND PRACTICALLY FREE CHOCOLATE CHIP COOKIES //

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These cookies are unbelievable! But that’s not even the best thing about them. The best thing about them is that you already have all the ingredients hanging around in the back of your cupboard and in your candy drawer. They are easy, relatively healthful (or not, but the point is YOU decide), and you can make them in under thirty minutes. And, mercifully, magnificently, they are forgiving. No butter? Use oil! No semi-sweet fancy Swiss chocolate shavings? Grind up some fun size candy bars! Ran out of flour while cooking this recipe? SUBSTITUTE MAPLE CINNAMON INSTANT OATMEAL AND MAKE INSTANT HISTORY.

INGREDIENTS

1/2 cup all purpose flour

1 egg

1/2 cup butter

1/4 cup white sugar

3/4 cup light brown sugar

1/4 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon pure vanilla extract

1 cup instant oatmeal, finely blended so it’s like a coarse flour

1/3 cup chocolate chips, or mini candy bars, blitzed

walnuts or raisins, optional

METHOD

Preheat oven to 325 degrees. In a large bowl, cream together the butter with the brown and white sugar until smooth (ish. Don’t worry if it’s a little lumpy). Add the egg and then the vanilla. Meanwhile, in a little dish, dissolve the baking soda in the hot water then add that to the batter. Next, beat in the salt.

Fold in the flour and oatmeal and stir until just combined. Add the blitzed chips and/or walnuts and raisins. Drop spoonfuls on lightly greased baking sheets and bake at 325 for about 10-20 minutes until golden.

These cookies are chewy and crispy and all around perfect. It’s fall! Eat them outside.

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