I prefer to call these gems “Marilyn’s World Famous Cookies,” but that’s not really an accurate name for them. They’ve neither been around the world, or been shared with anyone who’s been outside the U.S, so for now I will just apply the title to my own little corner of the universe. But, now that you’re going to be craving them so much I know they’ll be “world famous” very soon!
These cookies began on an evening when my kiddos were craving homemade chocolate chip cookies. Not having a family recipe to go from, I used the recipe on the back of the Nestle chocolate chips bag. Those were tasty, but I found myself thinking, “that was a lot of work for cookies that were as good as I could have purchased, pre-packaged, for half the price.” So, instead of turning back to the cookie aisle, I decided to improve upon the recipe and make these cookies something my family and I could really sink our teeth into. What I created was a cookie recipe that my family actually craves and begs for. They’re really something special!
Begin with the basics: Preheat the oven to 375 degrees.
In a large bowl, beat the following ingredients at a medium speed until creamy and smooth:
- 1 cup (2 sticks) softened butter–I prefer the unsalted variety, and I believe butter is the most cooperative when it’s softened to room temperature
- 3/4 cup regular old white sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract–the real stuff, no imitation flavors allowed here
- 2 large eggs
Slow mixer speed, and add the following ingredients about a half cup at a time to allow for full incorporation and less flying powders 😉
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Like the powdery stuff, I prefer to add these ingredients a 1/2 cup at a time to ensure full-on mixability:
- 2 cups (or a 12 ounce bag) chocolate chips–My family prefers when I make these cookies with the dark chocolate chips, but the semi-sweet are a close second. You can also play around with using white chocolate chips, peanut butter chips, or whatever strikes your taste buds!
- 1/2 cup chopped nuts–We have several nuts in our family, but no nut allergies, so I play with this one a little bit. Sometimes, I’ll have a fresh batch of pecans from a local tree, so I’ll use those. Sometimes, I’ll crave macadamia nuts, or slivered almonds, or walnuts. I pretty much use whatever is handy at the time, and they all work beautifully with this recipe.
- IF YOU HAVE A NUT ALLERGY IN YOUR FAMILY: just use a 1/2 cup extra of one of the other “chunky” ingredients listed.
- 1/2 cup oatmeal–Any old kind will do, but I prefer the old fashioned oats over the quick oats.
- 1/2 cup dried cranberries OR dried blueberries…or a mix of the two!
Once ALL of this is good and mixed together, drop by rounded tablespoon onto an ungreased cookie sheet with 2 inches between globs. Don’t spread the batter, just let the chunky, gooey globs form their own cookie shape as they bake.
Bake for 9-11 minutes at 375 degrees. After baking, allow to rest on cookie sheet for 1-2 minutes, then transfer with a metal spatula (I prefer metal because the pliable, hot cookies tear less with a metal spatula) onto a cooling rack.
This recipe makes about 3 dozen cookies.
Might as well go ahead and make a double batch…they’ll go FAST!
I hope your family loves these gems as much as mine does!
Until next time…
Make it a great day,