Grandma's Chocolate Chip Cookies Recipe
Grandma’s Chocolate Chip Cookies recipe is a timeless classic made with butter, brown sugar, oats, and chocolate chips for the perfect chewy texture. Easy to prepare and full of comforting flavor, these cookies bring back warm memories with every bite. Customize with nuts or chocolate variations to suit your taste, and enjoy fresh from the oven every time.
Equipment
- Mixing bowls (one large, one medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts or pecans optional, for crunch
- 1/2 cup old-fashioned oats for added texture
- 2 cups semi-sweet chocolate chips
Instructions
- Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Gently fold in the oats, chopped nuts (if using), and chocolate chips. Be careful not to overmix—just enough to evenly distribute everything throughout the dough.
- Drop spoonfuls or use a cookie scoop to place the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
❖ Soft and Chewy Tip: For extra chewy cookies, try refrigerating the dough for about 30 minutes before baking. Chilling the dough helps the cookies retain moisture and prevents them from spreading too thin while baking.
❖ Customize the Chips: If you want to mix things up, feel free to swap the semi-sweet chocolate chips with milk chocolate, dark chocolate, or even white chocolate chips. You could also add nuts like walnuts or pecans for a bit of crunch and flavor.