Desserts Vegetarian

Mom’s Chocolate Chip Cookies


Okay, so I know this recipe is from my mom, and your mom’s is probably different. Maybe hers were the flat crispy kind of chocolate chip cookie, or the gigantic cake-y ones. But, in my book, these are the quintessentially perfect chocolate chip cookie.   They are soft and chewy, the sweet is balanced out by the oats, and the nuttiness is spot on… yuuuuuuum. I honestly hadn’t made these in years, and forgot how crazy good they were. I’ll be making them so much more often now. Thanks, mom! 

Mom's Chocolate Chip Cookies
Yields 25
  1. 1 cup butter
  2. 1 cup white sugar
  3. 1 cup brown sugar
  4. 2 eggs
  5. 1 tsp. vanilla
  6. 2 cups white flour
  7. 2 1/2 cups oatmeal
  8. 1 cup walnuts
  9. 1/2 tsp. salt
  10. 1 tsp. baking powder
  11. 1 tsp baking soda
  12. 12 - 14 oz. chocolate chips
  1. 1. Preheat oven to 375 degrees and grease a couple of cookie sheets.
  2. 2. In a food processor, pulse the oatmeal and walnuts a few times so they get chopped up and mixed together.
  3. 3. Cream together the butter and two sugars, add the eggs and vanilla and mix.
  4. 4. In a separate bowl mix together the rest of the ingredients except the chocolate chips. Add this to the wet ingredients and mix thoroughly.
  5. 5. Add the chocolate chips.
  6. 6. Form dough into golf-ball sized balls and press slightly flat as you place them onto the cookie sheets about 2 inches apart.
  7. 7. Bake for 10-12 minutes. They will still look a little soft, but once cooled they'll be a perfect soft cookie consistency!
  1. Almonds or other nuts can be subbed for the walnuts -- or left out all together.

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