I found this recipe last year and I have been using it ever since!
I have tried numerous chocolate chip cookie recipes before (I hate how there are so many out there!), but my sister keeps requesting this one when I ask her which cookie she would like to eat. As annoying as it is sometimes to keep hearing the same reply “THOSE FLAT ONES!” because I would like the chance to make something different, I don’t blame my sister. There’s no doubt as to why this cookie is her favourite. It’s chewy in the middle, and crispy in the center. The best thing about it is that it’s so simple to make! You don’t have to drop it awkwardly onto your baking sheet with two spoons because this is a cookie cake! Yenno, like the ones from Mrs. Fields (except this one tastes much better, sorry Mrs. Fields, I like my cookies homemade)
Here’s the big surprise, do you think you’re ready for it?
Well ready or not, I’m gonna say it!
It’s made with OIL.
Yepp, oil. It’s so convenient! To be honest, I HATE the part where I have to cream butter and sugar together. I know some home bakers LOVE doing that step, but it bugs me because no matter how I cream it, I never get a ‘creamy’ consistency. Anyways, when you run outta butter and you’re craving chocolate chip cookies. Don’t bother running down to the store, and don’t curse in your disappointment to find ZERO blocks of butter in your fridge. Grab out a bottle of canola oil instead and get baking!
Chocolate Chip Cookie Cake
source: Bakin’ Bits
Ingredients:
1/2 cup canola oil
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts (I left this out)
Directions:
1. Preheat oven to 375 degrees.
2. In a large bowl, mix oil, sugars, egg, & vanilla.
3. In a small bowl, mix flour, baking soda, and salt.
4. Combine flour mixture into sugar mixture gradually. Knead dough with hands.
5. Divide dough in equal halves.
6. Grease baking sheet (or line with parchment paper). (I left my cookie sheets ungreased and unparchmented) Shape each portion into equal rectangles onto the cookie sheet. (or whatever shape you fancy)
7. Sprinkle chocolate chips & walnuts on top; press down lightly.
8. Bake at 375 degrees for 7-8 minutes.
9. Cool for 5 minutes.
10. Cut into 1 inch strips and place on wire racks to cool completely.
I’ve never heard of making chocolate chip cookies with oil…sounds interesting though, and would definitely be a time-saver since its a pain in the butt to cream the butter and sugar!
oh i know! as much as i like to bake, i hate creaming the butter! it takes forever just to wait for the butter to cool to room temp
I’m def gonna have to make these, coz it’s 1 million times easier fo rme to procure oil when baking on-campus than it is to get butter! (mostly coz i’m cheap 🙂 ahha)
AHAHA! i totally know what you mean! buying butter is a total splurge for me too lol! you must try them, they’re sooooo good, you can even tell the butter is missing!