“My basic, very versatile chocolate chip cookie recipe. I make this quite often, and they turn out well whatever you put in them, for oatmeal cookies I substitute some of the flour for about a half cup of oatmeal, but of course tastes varry. While I was living in France my host family got me to make these every weekend. They turn out soft, make sure not to cook them to long (unless you like them crisp, which some do I suppose!)”
READY IN:
20mins
SERVES:
24
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

  • 12 cup margarine
  • 12 cup granulated sugar
  • 12 cup brown sugar (golden or dark brown both work well)
  • 1 egg
  • 12 teaspoon baking soda
  • 1 teaspoon vanilla (I use an estimated capfull, so feel free to add more for softer cookies)
  • 2 12-3 cups all-purpose white flour
  • 1 cup chocolate chips (or 1 cup whatever else you feel ( these make good white chocolate macadamia nut cookies as well) or 1 cup nuts (or 1 cup whatever else you feel ( these make good white chocolate macadamia nut cookies as well)

Directions

  1. Cream together the margarine and sugars first.
  2. Beat in the egg abd vanilla.
  3. add in baking soda and chocolate chips.
  4. gradually mix in flour until the dough comes to consistency you like, the dough should not be too gooey or sticky, but not too dry. The less sticky the dough the breadier the cookies.
  5. Preheat oven to 350 degrees F (on a convection over 325).
  6. Bake 8-10 minutes.
  7. Some variations:
  8. Chocolate cookies with white chocolate chips - add 1 1/2 tbsp cocoa powder and replace milk/semisweet chips with white.
  9. oatmeal raisin - 2 cups flour, 1/2 cup oatmeal, 1 cup raisins (or chocolate chip, nuts, etc.).
  10. peanut butter cookies - 1/4 cup margarine, 1/2 cup peanut butter. (or more depending on preference).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: