Abby's ultimate S.M.A.R.T. Cookie Base: Chocolate Chip / Oatmeal Chocolate Chip

Peetz S.M.A.R.T. ultimate cookie dough base - Chocolate Chip Cookies

Abby's ultimate S.M.A.R.T. Cookie Base: Chocolate Chip / Oatmeal Chocolate Chip

Version # 1 : Chocolate Chip / Oatmeal Chocolate Chip. The Ultimate S.M.A.R.T. Cookie Base can be doubled divided, kept frozen and used to make a variety of cookies like; Chocolate Chip, Oatmeal chocolate chip, Oatmeal Raisin, Double Chocolate, Peanut butter, Peanut butter chocolate chip or whatever you can dream up.

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Prep Time 30

Cook Time 13

Course Cookies, Dessert, Snack, treats

Cuisine American, Canadien

Servings Portions

Equipment

1 Stand mixer 5 or 7 quart is ideal
1 Hand mixer with 2 large bowls
1 whisk and wooden spoon

Ingredients

Dry Ingredients

2 ½ Cups Peetz S.M.A.R.T. Blend Allergen-Free All-Purpose Flour
1 Tbsp baking powder
1 Tbsp baking soda
½ tsp salt

Add the following to make Chocolate Chip

1½ Cups semi-sweet chocolate chips I use dairy-free chocolate to keep it a dairy-free option.

Add the following to make Oatmeal Chocolate Chip

1 Cup oats I prefer full-flaked oats, but quick oats will work just as well.
1½ Cups semi-sweet chocolate chips For a guaranteed dairy-free choice, it's crucial to select chocolate that does not contain any dairy.

Wet Ingredients

1 Cup Butter / Fat I like to use Lard or vegetable shortening with a couple of drops of butter flavour or Margarine to make it Casein / Dairy-Free
1½ Cups Old fashioned Dark Brown Sugar Packed The Brown sugar is what gives the cookies their chewyness.
½ Cups White Granulated Cane Sugar
2 tsp pure vanilla extract
2 Large eggs

Instructions

Preheat oven to 350℉ on convection or regular
Spray, grease or line two cookie sheets with parchment paper
Start by sifting together the dry ingredients; S.M.A.R.T. Blend, baking powder/soda, cream of tartar and salt.
In the bowl of a stand mixer, fitted with a paddle attachment, blend the dry together on low speed for two to 5 minutes and prepare the wet ingredients.
This step adds lightness, by adding air to the dry ingredients
Set aside the dry ingredients. In a large bowl prepare the wet.
In the bowl of the stand mixer, fitted with the whisk attachment whisk together wet; fat, sugar, eggs and vanilla for 1 min.
Once the wet is ready, switch to the paddle attachment, on low-speed slowly add the sifted, well-blended dry to the wet, and blend until lumpy batter forms.
Once the dry is well incorporated, mix on medium to high for
Split the batch in two, to make the two suggested flavours above or mix in the flavour you would like to freeze for next time.
You can also double up the extra ingredients and just make the whole batch your favourite flavour.
Using two tablespoons, portion out 12 or 24 balls of dough. Depending on if you decided to freeze half the batch. Press or pat them down on the prepared cookie sheets.
My daughter and I prefer different cookie textures. She prefers more soft and chewy and I prefer a crispier outside with some chewiness in the center.
Baking Instructions:
350 °F
Convection: 12 to 15 Minutes
Standard: 15 to 18 Minutes
Let the cookies set and cool on the cookie sheets, before transferring to a storage container.