Snow Cream Chocolate Chip Cookie Sandwich

Yesterday, I was on a mission to find the perfect chocolate chip cookie. 

I normally prefer my chocolate chip cookies super thin, but there are so many types, and after trying the cookies I just made, I’m still staying solid with my decision.  The only problem with this is that I’m biased because I always tend to bake thin cookies.  I should probably branch out a little bit, but for now I’m really enjoying these.

How are you supposed to just pick one kind when there are a jillion different types of cookies?  Geez, life and all of it’s hard decisions. 

But, really, what components make a perfect chocolate chip cookie?  I feel like I should bake a different chocolate chip cookie every day to try and figure out this mystery.  For now, I’m just going to look at the pictures on other blogs.  A picture is worth a thousand words, right?

Also, please, please, please, if you have snow in your area right now, make snow cream!!!!

The Great Debate: (Photos courtesy of each blog that is linked.  Not my pictures.)

And my current favorite, the chewy on the inside, crunchy on the outside, Super Thin Chocolate Chip Cookies: (my pictures):

Super Thin Chocolate Chip Cookies
Adapted from:

I was a little skeptical about making these because the ingredient list seemed a little weird, but they turned out just how I wanted them to.  

 Mix toasted oats and melted butter.
 Mix wet and dry ingredients.
 Fold in the best part.
 Bake until the edges are crispy.


    1 ¼ cups flour
    generous ½ teaspoon baking soda
    8 tablespoons unsalted butter
    ½ cup toasted instant oats
    heaping ½ cup white sugar
    ¼ cup brown sugar
    ¼ tsp cream of tartar
    ¼ cup milk or cream
    ¼ tsp salt
    ½ tsp vanilla
    ¼ cup chocolate chips
    1 egg

Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Mix flour, salt and baking soda together in a small bowl. Set aside.
Melt butter in microwave and let cool slightly. In a large bowl mix toasted oats and melted butter. Stir in sugar, cream of tartar, cream, vanilla and mix well. Stir in the flour mixture until incorporated. Make sure the dough is room temperature or cooler before adding the chocolate chunks, or they will melt.
Scoop tablespoon sized balls onto baking sheets. They spread. Flatten the cookies slightly.
Bake about 15 minutes until lightly browned and the edges are crisp. Carefully slide the parchment paper with cookies on it onto cooling racks.

Snow Cream  

(I made a regular batch and a “peppermint” batch.  For peppermint batch, heat 1/3 cup
Andes Peppermint Baking Pieces with a little bit of milk, stir until creamy, and fold into snow cream)

 Get your snow… BRR!
Mix until it looks like dough, kind of.


1 can sweetened condensed milk
8 cups CLEAN snow
1 teaspoon vanilla

Combine until you reach desired consistency!

QUESTION:  What’s your favorite chocolate chip cookie???

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