Tancy’s Tried and True Chocolate Chip Cookies

It’s cookie season!! I mean, WHO doesn’t love the cookie exchanges and yummy treats?!! The blessing of friends, neighbors and strangers with delicious homemade goodies! It has always been one of my favorite parts of the Christmas season and with several daughters of my own, I am thrilled to include them in these memories and traditions! When I was a kid, we would always bake lots of cookies and give plates to our mailman, milkman, and many of our neighbors, as well as others who served our family throughout the year.

This recipe was passed to me from my mom, like most of them were. The chocolate chip cookie recipes that we had used before this one were touchy. But this one…I have never had them turn out badly.

They are so yummy and this recipe makes a huge batch, so I usually freeze some of the dough so that we can enjoy them hot out of the oven whenever we want. They are also versatile. My friend Melissa used butterscotch chips and her father-in-law declared them dynamite!

 

 

Bake what you want today and either drop the rest onto a cookie sheet and flash freeze or roll them into a log like the recipe states! Either way works and you will enjoy having cookies handy for the sudden guests or an evening when the craving hits.

 

 

I hope you give this recipe a try! You can easily print it out and save for future use.

Merry Christmas!

~ Tancy 

 

 

Tancy’s Chocolate Chip Cookies

Ingredients

  • 2 cups butter (softened)
  • 2 ¼ dark brown sugar
  • 1 ¼ c sugar
  • 2 T vanilla
  • 4 eggs
  • 1 ½ tsp salt
  • 1 ½ tsp baking soda
  • 6 ½ cups flour (add one cup at a time)
  • 1 cup oatmeal
  • 24 oz chocolate chips
  • 2 cups nuts (optional)

Instructions

  1. Cream together butter and sugars.
  2. Add vanilla and eggs and beat until creamy.
  3. Add salt, soda, and oatmeal, mix until well blended. Add flour one cup at a time.
  4. Add chocolate chips and nuts.
  5. Bake today’s cookies at 375 for about 8-10 minutes or until a light brown on a greased or parchment lined cookie sheet. You can also use a medium size scoop for the cookies. Then press them down slightly before baking.
  6. Roll the rest in 1.5in diameter rolls and wrap in plastic wrap.
  7. Store up to 2 weeks in the refrigerator or freezer.
  8. Thaw 10-20 minutes.
  9. Then slice and bake as above.

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