On Chocolate Chip Cookies (The Remake)

I’m reposting this cookie recipe, which I just made recently for the two men while we were in-law-less this week, and I realized…I may have misprinted the recipe and needed to redig for it. SO I DID and I was WAY off…so I have adjusted the recipe and NOW it should be correct. Man oh man, what was I thinking?!?! Hoping you all are staying well and healthy.

— Cooking Maggie

Momma’s Chocolate Chip Cookies


  • 1 cup butter (softened or straight from the fridge – does not matter!)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 teaspoon vanilla extract
  • 2 eggs
  • 2 1/2 cups oatmeal, slightly ground up
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 bag of chocolate chips


  1. Preheat your over to 375°F. Prepare your baking sheets with either parchment paper, or silicone pads.
  2. Put your oats in a processor/blender until slightly ground up (2-3 minutes). Add to a bowl along with the flour, baking soda, baking powder, and salt. Mix well, set aside.
  3. In a stand mixer (or bowl with hand mixer) cream together butter & sugars.
  4. Add the eggs one at a time, mixing just till incorporated, then add the vanilla extract.
  5. Add the dry to the wet just a little at a time until fully incorporated.
  6. Add in the chocolate chips.
  7. Scoop 3 tablespoons (1.5 oz) and work into balls on your sheets (about 1-2 inches between each ball). NO MORE THAN 9 BALLS PER SHEET! For thicker cookies, chill the balls for 60 minutes in the fridge. For thinner cookies, bake as is.
  8. Bake cookies for 10-12 minutes.
  9. Let cookies rest on cookie sheet until completely cool (I even let them sit in the fridge for about 30 minutes, then let them set out over night). Then ENJOY!

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