Melt-In-Your-Mouth Chocolate Chip Cookies

Recipe by SJay93
YIELD: 24 cookies


  • 12
    cup butter, melted gently in the microwave
  • 14
    cup vegetable oil (canola, corn, whatever. Even light olive oil works well & is very healthy)
  • 1 14
    cups brown sugar (packed)
  • 2
    tablespoons milk
  • 1
    large egg
  • 1
    cup white whole wheat flour (such as King Arthur-this makes for a much better cookie than just plain whole wheat flour)
  • 1
    teaspoon salt
  • 34
    teaspoon baking soda
  • 1
    cup semi-sweet chocolate chips (I use Ghirardelli, they taste richer)
  • 34
    cup oats (old-fashioned or quick, OR 1 cup coarsely chopped pecans OR if you wish for neither add more chocola)


  • Heat oven to 350. Combine melted butter, oil, brown sugar, milk and vanilla in large bowl, beating at medium speed of mixer until well blended. Mixture will not resemble normal “creamed” batter because of the melted butter; this is totally ok. Beat in egg.
  • Combine flours, salt, baking soda (and if using, oats) with a whisk to ensure everything is well incorporated. Mix, by hand, into wet ingredients just until blended. You might want to mix in about a third at a time to make it easier. At this point you may need to add a tablespoon or two of flour—you want the dough to be firm enough to easily roll into a ball. Stir in chocolate chips.
  • Roll into balls about a little smaller than the size of a golf ball and place 2-3 inches apart on ungreased baking sheet. Press 3 or 4 chocolate chips into tops of cookies, and bake for 8-10 minutes for soft, chewy cookies, or 11-13 minutes for crisp cookies. I prefer soft and chewy, and they normally go for about 9 minutes.
  • Cool for 5 minutes in sheets; transfer to wire racks.