Grandma's Chocolate Chip Cookies (Contains Nuts!)

In this Instructable, we will be showing you how to make a delicious batch of homemade chocolate chip cookies! This recipe was taught to me by my beloved grandmother, and was passed down in our family through generations!

Please note: this recipe contains pecans. If you have a nut allergy, feel free to exclude the pecans from the cookie dough.

This recipe makes a large batch of cookies. You can scale down the portions of ingredients to make a smaller batch if need be.

Time taken to complete: 

About 1 hour.

Ingredients:

2 cups flour

1 cup granulated white sugar

1 cup LIGHT brown sugar

2 cups dry Quaker® QUICK oats (NOT STEEL CUT)

Chopped pecans

Semi-sweet chocolate chips

2 raw eggs

1 tsp vanilla extract

1 tsp baking soda 

1 tsp baking powder

2 sticks unsalted butter

¼ tsp salt

1 regular sized Hershey’s milk chocolate bar

Baking Tools:

Black steel baking sheet or baking sheet of choice

Parchment paper

2 large mixing bowls

Wooden spoon or mixing/creaming tool of choice

Whisk

Regular tablespoon or ice cream scoop for scooping cookie dough

Set of measuring cups

Soften 2 sticks of butter– either by leaving them out overnight or any other preferred method. Make sure they are very soft to the touch, easy to mash and ready to cream!

Preheat your oven to 375°.

Choose one of your mixing bowls to be designated as your "wet mix" bowl. Then, in your wet mix bowl using your mixing tool, cream 2 full, softened sticks of butter with 1 cup of granulated white sugar and 1 cup of light brown sugar. Your end result should look like the second photo above!

Add 2 raw eggs and 1 tsp of Vanilla extract to your wet mix bowl, then, using your mixing tool, mix thoroughly. Your end result should look like the second photo above!

In your second, unused mixing bowl, start your "dry mix" bowl by first adding 2 cups of dry Quaker® Quick Oats.

In your dry mix bowl, add 2 cups of flour. Then, using a whisk, mix the oats and flour thoroughly.

In your dry mix bowl, add 1 tsp of baking soda, 1 tsp of baking powder and 1/4 tsp of salt. Then, using a whisk, mix thoroughly.

Then, slowly start to add your dry mix to your wet mix-- add about ⅓ of your dry mix at a time, then stir until mixed completely. Then add another ⅓ and stir, and repeat as needed, until both mixes are thoroughly combined. You now have your base cookie dough!

Bakers Note: the primary reason you are slowly adding your dry mix is to make the process of mixing much easier physically. Adding the mixture all at once would make the mixing process a lot more physically strenuous.

Add 1 and ½ cups of chopped pecans to your mixture, then stir until the pecans are evenly distributed. Your end result should look like the second photo above!

Add 1 cup of semi-sweet chocolate chips and mix until evenly distributed (you may add more than 1 cup if you desire). Your end result should look like the second photo above!

Note: You will be performing this action as you are scooping your cookie dough and placing on the baking sheet.

Use a grate and shave a small portion of a Hershey’s milk chocolate bar over the top of your cookie dough (or more if desired). No mixing required.

As you remove the top, sprinkled layer of the dough and form into balls, you can shave more of the Hershey’s bar on top of the newly uncovered layer, and repeat as you form your cookie dough and place on the baking sheet.

Place a sheet of parchment paper large enough to cover its surface area on the baking sheet.

Take a regular tablespoon and scoop out some dough, then LIGHTLY morph the dough into a roughly golf ball sized shape. DO NOT ROLL IN YOUR PALMS. THE SURFACE OF THE DOUGH SHOULD NOT BE SMOOTH (see pictures!) Then place the shaped dough on your baking sheet, now covered with a sheet of parchment paper.

Bakers Tip: The coating of the pan will change bake time.

Place in a preheated oven, and let bake for 12 minutes or until golden-brown around the edges.

Once the cookies are done baking, carefully remove and place the cookies on a cooling rack or plate to cool.

Once cooled, enjoy! Leftover cookies can be stored in an air-tight plastic tupperware at room temperature; not in the fridge or freezer.

Note: The cookies are best enjoyed still a bit warm! :)