Grandma Majernik'S Chocolate Chip Cookies
Chewy and buttery chocolate chip cookies with a rich flavor of vanilla and nuts, perfect for satisfying sweet cravings and sharing with friends and family.
Ingredients
Instructions
- In a bowl, combine flour, baking soda, and salt with a wire whisk and set aside.
- In another bowl, beat oleo and both sugars to a grainy paste.
- Add the egg and vanilla to the oleo-sugar mixture and beat well.
- Gradually add the dry ingredients to the wet mixture and mix until well combined.
- Stir in the chocolate chips and chopped nuts.
Tips & Substitutions
For a chewier cookie, slightly underbake them and let them sit on the baking sheet for a few minutes before transferring to a wire rack. If you don't have oleo, you can substitute with softened butter. For a nut-free version, simply omit the chopped nuts or replace them with seeds like sunflower seeds for added crunch.
Serving Suggestions
These cookies are perfect on their own but pair beautifully with a glass of cold milk or a scoop of vanilla ice cream for a delightful treat. They also make a great addition to dessert platters alongside options like Easy Cherry Pie or Maple Sugar Pumpkin Pie for a sweet gathering.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag. To reheat, pop them in the microwave for a few seconds or warm in the oven for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Majernik'S Chocolate Chip Cookies contains roughly 58 calories, with 1g protein, 9g carbohydrates, and 2g 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 have a denser texture. If you prefer a lighter cookie, you could mix half whole wheat flour with half all-purpose flour.
What can I use instead of chocolate chips?
If you don't have chocolate chips, you can use chopped chocolate bars, or try alternatives like white chocolate chips, peanut butter chips, or even dried fruits for a different flavor profile.
How do I make these cookies gluten-free?
To make gluten-free cookies, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure all other ingredients, especially the baking soda, are gluten-free.
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).