Grandma Erickson'S Chocolate Chip Cookies
Grandma Erickson's Chocolate Chip Cookies offer a classic, chewy treat with rich chocolate and optional walnuts, perfect for sharing with family and friends.
Ingredients
Instructions
- Melt the butter or margarine.
- Add the brown sugar and white sugar to the melted butter and mix well.
- Beat the eggs and add them to the butter and sugar mixture, along with the vanilla extract.
- Add the dry ingredients: old-fashioned oatmeal, presifted flour, baking powder, and baking soda, mixing until combined.
- Stir in the semi-sweet chocolate chips and chopped walnuts, if desired.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake at 350°F (175°C) for 10 to 12 minutes until light brown.
- Remove from oven and cool slightly before transferring to a wire rack.
Tips & Substitutions
For a chewier cookie, try chilling the dough for at least 30 minutes before baking. You can substitute half of the butter with unsweetened applesauce for a lower-fat option, or use coconut oil for a dairy-free version. If you prefer a nut-free cookie, simply omit the walnuts. Feel free to experiment with different types of chocolate chips or add a pinch of sea salt for extra flavor.
Serving Suggestions
These cookies are perfect for an afternoon snack or dessert. Serve them with a glass of cold milk for a classic combination, or pair them with a scoop of vanilla ice cream for an indulgent treat. For a delightful twist, try serving them alongside a slice of Lush Cake for a dessert platter that will impress your guests.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To reheat, microwave for a few seconds or place in a preheated oven at 350°F (175°C) for about 5 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Erickson'S Chocolate Chip Cookies contains roughly 107 calories, with 1g protein, 16g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may be denser. Start with half whole wheat and half all-purpose to find the right balance while still achieving a nice texture.
How do I know when the cookies are done baking?
The cookies should be lightly browned around the edges but still soft in the center. They will continue to firm up as they cool on the baking sheet, so it's better to underbake slightly than overbake.
Can I add other mix-ins to the cookie dough?
Absolutely! Feel free to add in your favorite mix-ins like shredded coconut, dried fruit, or other types of chocolate. Just be mindful of the total volume to maintain the cookie's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).