+
0 (0)

Desserts

Mom's chocolate chip cookies

Mom's chocolate chip cookies
Bob Chamberlin / Los Angeles Times

Go back, through a universe of chalk dust and repeating bells, to a classroom outfitted with a line of squat stoves, a long table stacked with dry goods, a row of teenage girls mixing dough in dented bowls, writing down ... Read more

Total time: 45 minutes, plus cooling time | Makes 2 dozen cookies.
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup white sugar
  • 1 cup dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (10.6 ounces) flour
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 cup old-fashioned rolled oats, preferably Quaker
  • 3 cups (14 ounces) semi-sweet chocolate chips or coarsely chopped chocolate

Step 1Heat the oven to 350 degrees.

Step 2In the bowl of a standing mixer, mix the butter and sugars on medium speed until very well combined, about 1 minute. Add the eggs, one at a time, and the vanilla and mix until combined.

Step 3Add the flour, salt and baking soda directly into the bowl and mix on medium speed until well combined, about a minute. Scrape the sides of the bowl and make sure that the dough on the bottom is mixed too. Add the oats and the chocolate and mix it up briefly, until combined. At this point, you can refrigerate the dough or bake the cookies immediately.

Step 4Line trays with parchment paper and spoon out big balls of dough, about one-quarter cup, onto the parchment. Using your fingers, squash the balls down a little. Because these are big cookies and they'll spread during backing, put 6 balls of dough on each tray.

Step 5Bake the cookies until they just start to brown around the edges, rotating the trays halfway so they bake evenly, about 15 minutes. Remove the cookies to a rack to cool. Repeat with all of the cookie dough. If you don't want to bake them right away, or have time to bake only some of them, the dough will keep, well-wrapped, for a few days in the refrigerator. Once baked, the cookies will keep for up to 4 days in an airtight container or for up to a month frozen.

Note: This recipe comes from my mother, who was a home ec teacher. It's the one she taught me and my sister, and our friends from high school -- all of whom would gather in our kitchen after school. She added the oatmeal because it was a Quaker school. My mother made these cookies with Crisco and generic bags of chocolate chips. I use unsalted butter and coarsely chopped Valrhona chocolate (71%) for the chocolate chips. These are big cookies; if you want smaller ones, simply decrease the amount of dough spooned out and bake for a shorter period of time.

HAVE YOU TRIED


Macarons filled with white chocolate peppermint ganache
Macarons filled with white chocolate peppermint ganache

Slow-rising pumpkin-thyme dinner rolls
Slow-rising pumpkin-thyme dinner rolls

Friday night salad with toasted cumin, honey and lime dressing
Friday night salad with toasted cumin, honey and lim...

Farfalle With Swiss Chard
Farfalle With Swiss Chard

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Pumpkin face quesadillas
Coconut paletas
Shaker Lemon Pie
Blueberry Breakfast Cake