Grandma’s chocolate chip cookies are the best. I loved going to grandma’s house because I knew my favorites would be waiting for my arrival. She knew that I had 3 favorites. Grandma’s chocolate chip cookies, her apple cobbler, and the German chocolate cakes she always made for me for my birthday.
Grandma’s Tips and Advice
Grandma always said, if you want to be lazy and not take the time to grind the oatmeal called for in this chocolate chip cookies recipe, you can just add the oatmeal in as it is. But if you are going to do it the lazy way as I do most of the time I prepare this recipe, then just be sure to use the quick-cooking variety of the oats.
Where do you store the chocolate chip cookies?
At Family Recipes, we take our cookies seriously. Our chocolate chip cookie recipe is the same one passed down from our family for generations. We store them in an air-tight container to keep them fresh and delicious – perfect for any occasion! Whether you’re a beginner cook or a pro, you’ll love what we have to offer. Come join us and learn more about the amazing recipes we have in store!
Grandma’s Chocolate Chip Cookies
- parchment paper
- 1 wooden spoon or large serving spoon
- 2 large mixing bowl
- 1 blender or food processor
- 1 ice cream scoop
- 1 wire rack
- 1 cookie jar or a storage container
- ½ cup rolled oats regular or quick
- 2¼ cups all-purpose flour
- 1½ tsps baking soda
- ½ tsp salt
- ¼ tsp cinnamon
- 1 cup 2 sticks butter softened
- ¾ cup firmly packed brown sugar
- ¾ cup granulated sugar
- 2 tsps vanilla extract
- 1 tsp lemon juice
- 2 eggs
- 3 cups semisweet chocolate chips
- 1½ cups chopped walnuts if you have an allergy to nuts as I do, please do not include these. Omit them instead.
- Preheat the oven to 350F. Then cover the 2 baking sheets with parchment paper. Place the oatmeal in blender or food processor and process until oatmeal is finely ground up. Combine the ground oatmeal to the flour, baking soda, cinnamon, and the salt in a mixing bowl.
- In a second bowl, cream the butter, vanilla, lemon juice, and sugars together using an electric mixer. Then add the eggs and continue to beat until fluffy.
- Stir the flour mixture into the egg mixture. Make sure to blend this together well. Add the chocolate chips and nuts to the dough and mix well. Use ¼ cup of the dough for each cookie, scoop round balls with an ice cream scoop and place them 2½ inches apart on the baking sheets.
- Bake until the cookies are lightly browned about 18 minutes. Then put the cookies on a wire rack to cool. They should be stored in a container with a cover on it to keep them chewy and soft.
All About the Presentation
Presentation is everything. No one wants to taste an ugly cookie, more or less look at one. It does not take much thankfully for Grandma’s Cookies to amaze the masses. The lemon juice in this recipe helps to activate the baking soda, therefore helping you to produce a chewier and softer cookie, and I definitely love a soft cookie.
Grandma’s chocolate chip cookies never stayed around the house for too long after she baked them, therefore, we hardly had a need for a cookie jar. These cookies are really so flavorful and delicious, and the ginger snap cookies were always two of my favorites.
I am always happy to hear from everyone, so once you have tried this recipe leave me a comment below, letting me know what you liked about the recipe, and thought of the recipe.