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A Thanksgiving Classic: Chocolate Chip Cookie Recipe

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ANDA CHU
(Anda Chu/Oakland Tribune/MCT)

Everybody in the Harriton Community has hopefully enjoyed a happy and healthy Thanksgiving and a few well-deserved days off of school.Regardless of our backgrounds, political beliefs, or opinions we all have something to be thankful for this coming holiday season. 

My late Great Grandmother once told me (in Yiddish) that, “The way to the heart is through the stomach.” In the next few weeks please take the opportunity to bake for someone to simply say thanks for the difference that they made in your life. 

Many people are craving holiday delicacies, such as Apple Pie or Pumpkin Spice Cake, this time of year.  However in all of this excitement, countless people overlook the classics.Warm chocolate chip cookies and a glass of milk are perfect for any time of year.  So without further ado, lets get started!

You will need:

1 Oven, set to 350ºF – Make sure that it is on bake

½ cup of unsalted butter

½ cup granulated sugar

½ cup (packed) dark brown sugar

½ tsp. kosher salt

1 large egg

1 tbsp. Sodium Bicarbonate, commonly known as baking soda

1 and ½ tbsp. of vanilla extract

1/3 cup oatmeal (Quaker Oats is perfect)

1 and ½ cup All Purpose Flour (my favorite brand is King Arthur)

1 cup Chocolate Chips (Nestle Semi-Sweet is Legen– WAIT FOR IT – Dairy) 

1 Entertaining Book 

1 Caffeinated Beverage (baking on a school night means staying up late)

 Instructions:

1)    Add the first four ingredients (butter, both sugars, salt) to a large electric stand mixer, a bowl works just as well.

2)   Mix on low until the butter is creamed with the sugars

3)   Add the egg (do it one handed if you think you’re pro enough)

4)   Add the next three ingredients (baking soda, vanilla extract, oatmeal), mix slowly to prevent catastrophic mess

5)   Drink some coffee

6)   Begin to add first cup of flour, add some and mix then add more

7)   Sweep up the flour that you inevitably spill

8)   Add chocolate and mix it in

9)   Add the last ½ cup of flour, sometimes you will have to add a bit more or less depending on the size of the egg; the final dough should just barely stick to your fingers

10) Use an ice cream scooper to scoop the dough on a baking sheet

11)  Bake for approximately 12 minutes for medium sized cookies

12) Read book/finish chem homework

13) Enjoy!

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