Mom's Chocolate Chip Cookies

Mom's Classic Chocolate Chip Cookies Recipe
8 Reviews
Chocolate chip cookies have been a favorite for generations.
30 min
Prep Time
Total Time
60 cookies


1 1/2 cups
Land O Lakes® Butter, softened
1 1/4 cups
firmly packed brown sugar
1 cup
large Land O Lakes® Eggs
1 tablespoon
3 3/4 cups
all-purpose flour
1 cup
uncooked quick-cooking oats
2 teaspoons
baking soda
1 teaspoon
2 cups
semi-sweet chocolate chips*
*Substitute 1 1/2 cups candy-coated chocolate pieces or 2 (4-ounce) bars milk chocolate, cut into small chunks or 1 1/2 cups raisins.


  1. Heat oven to 350°F.
  2. Combine butter, brown sugar, and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Add all remaining cookie ingredients except chocolate chips. Beat at low speed until well mixed. Stir in chocolate chips.
  3. Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until very lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack.

Recipe Tips

If cookies spread too much during baking, chill dough 1 hour. If cookies still spread too much, stir in 1 to 2 tablespoons flour.

Cocoa Chocolate Chip Cookies: Prepare cookies as directed above except omit quick-cooking oats and substitute 1/2 cup unsweetened cocoa.

Peanutty Chocolate Chip Cookies: Prepare cookies as directed above except omit quick-cooking oats and substitute 1 cup peanut butter.

Easy Chocolate Chip Bars: Prepare cookies as directed above. Spread dough into lightly greased 15x10x1-inch baking pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Nutrition Facts (1 cookie)

Dietary Fiber

Recipe Comments and Reviews


This has been my go-to "base" chocolate chip recipe for the past 15 years. Needless to say, I have a hard time leaving well-enough alone and over the years have made several modifications. I've substituted 1/4 cup of brown sugar for 1/4 cup of granulated sugar. And, substituted 1/4 cup of quick late for 1/4 cup of flour. Although it is not specified, I use two sticks of unsalted (Land o Lakes) butter and one stick of salted butter. Another helpful step, which I recently adopted, is to add the chocolate chips to butter /sugar/egg mixture before adding flour/oats as this dough can get pretty stiff and it makes incorporating the chips a bit of a chore...even for my Kitchen Aid! With all due modesty, I am known for these chocolate chips cookies.


I had these cookies at a BnB some years ago. They were fantastic! The inn keeper stated she added about 1/4 c of shredded coconut which really added to the flavor. I have made these numerous times and they are always a huge hit.


I LOVE IT!!!!!!


Cookie came out great,very easy to follow recipe and everyone loved them.


I used half the amount of butter and they are still great. A real keeper.


I have been wanting to try this recipe for a very long time. I finally did it and the cookies did not sread like they should have. What did I do wrong? The dough was very crumbly and the cookie just didn't spread like a cookie


i think it tasted very good


I liked the cookies but I didn't find them to be moist and chewy enough. I would try the recipe a second time to see the results though.

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