I can’t believe I’m doing it.

I am releasing my mother’s closely guarded chocolate chip cookie recipe.

Seriously. I feel like it’s a sacrilege.

I think I was saving for a long time, because I thought it’d be prime material if I ever had a cookbook.

But, I’ll just share. If a cookbook is meant to be, it will be.

So yeah, I know, there is like 500 million chocolate chip cookie recipes on the internet. And yes, everyone thinks *theirs* is best.

But, yeah, mine really is best. Like every cookie I’ve ever tasted, I usually like Mom’s better.

For reals. My mom makes better cookies than your mom.

Don’t feel bad. Your mom probably crochets better than my mom. Or could build a better treehouse.

We all have our talents.

I also am in love with this recipe because it makes approximately 324,532,134.45 cookies.

A ton.

And after years and years and years and years of making cookies, I got really bored with getting off the couch every 10 minutes to take a new pan out. So… I had a genius idea.

I used my favorite silicone cookie scoop, and I make them all perfectly shaped little balls.

(Here’s my favorite cookie scoop: Cookie Dough Scoop with Push Button (Orange))

Then, I place all the balls in gallon Ziploc bags and place them in the freezer.



That way, whenever we get the hankerin’ for some cookies, we can just pop out some homemade dough balls, and place them on our Pampered Chef pizza stone that stays in the oven at all times, and VIOLA!


I know it’s like SO cliche, but warm chocolate chip cookies are probably my favorite all time dessert.

Maybe it’s something about home….

~ Peace, Love, and the Comfort of Cookies Y’all

P.S. One final note.

Yeah, I know this uses Crisco and all. And I’m like trying to be al *paleo* and everything, but come on, there are exceptions. I’ve tried lots of combinations, and this just works best!

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Mom's Chocolate Chip Cookies

Yield: 5-6 dozen


1 stick butter (1/2 cup), softened
1 stick butter flavored Crisco (1 cup)
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 eggs
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
12 oz. chocolate chips
5 cups flour
1 cup oatmeal (optional)


In a large bowl, begin by creaming butters and sugars. Once thoroughly mixed, add vanilla and eggs one a time, mixing well after each addition. Add dry ingredients one cup at a time. By the end, the dough will be thick, and it may be necessary to mix by hand. Add in the chocolate chips and oats, if desired. Scoop cookie dough into balls, and freeze all dough balls, or bake as desired. Bake at 350 for approximately 12 minutes, until golden.