I love recipes that are super easy and only look like I’ve spent all day in the kitchen. I have Mrs. Field’s Chocolate Chip Cookie recipe and I love her cookies, but it has a few more steps that this cookie recipe doesn’t have. This recipe is for those, like me, that love her cookies, just not all the work it takes to make them.
These have been a family favorite for years! In fact, I have made them so often I’ve memorized the recipe! I’m sure they will become a favorite of yours, too.
(For the new cooks out there, I’d like to include cooking tips that my grandmother and mother taught me as a child, just in case you’ve just started cooking:)
Cooking Tip #1: It’s best to start with ingredients that are at room temperature. Butter and eggs are easier to use if you set them out on the counter for a bit to let them warm to room temperature.
Like Mrs. Field’s Chocolate Chip Cookies
Makes 3 dozen “hand-full” size cookies!
- 1 Cup Butter
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- 1 1/2 Cup Quick Cooking Oats
- 3 Cups Flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 12 oz. bag Semi-sweet Chocolate Chips
- 1/2 Cup Finely Chopped Walnuts or Pecans
In a large mixing bowl, cream the butter and sugars together until smooth. Add eggs and vanilla and mix well. Add the dry ingredients and stir until well blended. Next, stir in chocolate chips and nuts.
Shape dough into golf ball-size balls. Arrange several inches apart on a cookie sheet. With a fork, depress dough slightly. Bake cookies in a 400 degree oven for 8 minutes, watching them so that they do not over bake.
Cool on wire racks. Store in air-tight containers. Enjoy!
Cooking Tip #2
Before there was such things as cooking sprays we used to fold and store our butter wrappers in the refrigerator and use them to grease the cookie sheets or baking dishes.
When allowing butter or margarine to warm to room temperatures, you’ll find some butter will remain on the wrappers. Simply fold them and store them in the frig where the butter is kept for the next time you need to grease the baking dish. Then, simply unfold the wrapper, placing the butter side on the dish and spread over all baking areas. This way you can grease a pan without getting your fingers greasy.