Soft Chocolate Chip Cookies

O K, all you soft chocolate chip cookies lovers - this is your ultimate chocolate chip cookie recipe.

The secret to these soft and chocolaty treats is a whole cup of plain yogurt and rolled oats, so not only will you have the chocolate chip cookies of your dreams, but they will also be good for you (at least that's what I tell myself!).

This makes a large batch of cookies. You might want to freeze small baggies of cookies if you don't think your friends and family can go through 5 dozen in a couple of days.

Wrap the filled baggies in a couple of layers of plastic wrap to keep the moisture out.

Soft Chocolate Chip Cookies Recipe

1 cup rolled oats
1 container (8 ounces) plain yogurt, regular or low fat
2 1/2 cups all purpose flour

1/2 cup unsalted butter, softened
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
2 cups (1 12 ounce bag) semisweet chocolate chips

Preheat the oven to 375F.

Spread out the rolled oats on an ungreased sheet pan and toast them for about 10 minutes, stirring once, until they are lightly toasted. Set them aside to cool.

Place the cooled oats in the bowl of a food processor and pulse until they are well ground. Set them aside.

Whisk together the flour with the baking soda and kosher salt, then set it aside.

With an electric mixer, cream the softened butter with the brown sugar until fluffy. With the mixer on medium low speed, add the plain yogurt and the vanilla extract. Beat until the ingredients are well blended. Add the eggs, one at a time, and beat for 30 seconds more.

Stir in the flour with a wooden spoon, then add the ground oats and blend the mixture well. Fold in the chocolate chips, and mix thoroughly.

Drop the dough by rounded teaspoons onto ungreased cookie sheets, placing them at least 2 inches apart. Bake then in the hot oven for 9 to 11 minutes, or until the bottoms are lightly browned. Transfer to wire racks to cool completely.

Yield = 60 cookies
Carbs = 12 grams per cookie

Good To Know - Store the cookies in a tightly covered container for up to 3 days. Since these cookies are so soft, it's a good idea to put pieces of waxed paper or parchment paper between the layers.