Grandma Gin. Typical Swedish grandmother. Quiet. Reserved. Never a bad word about anybody. She had tea cups and coffee or glasses of milk with sweets sitting at her kitchen table. One would peer out past the breeze fluttering through the pale window curtains. We would chat there or converse while gently bouncing in the chairs on the back patio. Talking about the things of life. She fed us all. Figuratively and literally. Among her many masterful works in the culinary world was this little gem: her chocolate chip cookie. In our entire family, there is no better cookie. If you make them. They will disappear. Within minutes.

When Grandma Gin first gave me this recipe years ago, I failed at duplicating them. I followed the recipe exactly and several times I might add. Still not quite the same. So one day I told Grandma Gin that I wanted to watch her make them. She prepared each step just as she had outlined on her hand written recipe card. After she took them out of the oven, she removed them from the cookie sheet and placed them on a flour sack towel. Voila! The recipe had said to cool, but nothing about a flour sack towel. I eventually realized that the towel pulled the excess moisture out of the bottom of the cookie and made the bottom crispier than the rest of the cookie. It was genius.

I've since learned I can duplicate this by just leaving the cookies on a parchment lined cookie sheet for a few minutes after taking them out of the oven. Funny how the smallest change can make the world of difference in a recipe. Thank you Grandma Gin for the cookie, for taking time to show me the recipe, and for all the times you feed me and the rest of our family with your wisdom, guidance, and culinary acumen.
  • 1-1/2 Cups All Purpose Flour
  • 1 Teaspoon Baking Soda 
  • 1 Teaspoon Salt

  • 1/4 Cup Softened Butter (1 Stick)
  • 3/4 Cup Crisco Shortening
  • 3/4 Cup Light Brown Sugar
  • 3/4 Cup White Sugar
  • 2 Unbeaten Eggs
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Hot Water

  • 1 Cup Chopped Nuts (Walnuts Or Pecans)
  • 2 Cups Quick Oats
  • 4 Cups Semi-Sweet Chocolate Chips (2 - 12 Ounce Packages)

  1. Sift first three ingredients (flour, soda and salt) in medium sized bowl.
  2. Combine the next seven ingredients (butter, shortening, sugars, eggs, vanilla and water) in a large bowl and cream until fluffy. I use a silicone spatula. I'm sure grandma used a wood spoon.
  3. Add the dry mixture into the wet mixture a third at a time.
  4. Chop the nuts in a food processor. You will end up with various sizes. The largest should be a bit smaller than the size of a chocolate chip. Grandma did this by hand with a knife.
  5. Stir the nuts into the batter.
  6. Add the oats and stir into the batter.
  7. Add the chocolate chips and stir into the batter until completely incorporated. This will seem like a lot of chips and very little batter, but trust me this is accurate.
  8. Refrigerate dough for about 5 minutes.
  9. Drop dough onto parchment lined light colored aluminum baking sheets. I use a melon baller and make a rounded ball.
  10. Bake at 375 degree Fahrenheit for 10 minutes. Please note that this can vary depending on oven temperature (most fluctuate), dough temperature, size of dough balls, and darkness/material of the baking sheet. If you are using warm dough on a dark sheet it could take only 8 minutes.
  11. Remove from oven and either cool on a flour sack towel or on the parchment lined baking sheet for several minutes.

  • The cookies should appear under cooked with a slight browning starting on the bottom when you take them out of the oven
  • Refrigerate the dough for a few minutes between each batch to help with the dough not becoming too sticky.
  • Definitely use parchment paper and a light aluminum baking pan. The one my grandmother used was made by my grandfather, so good lucky finding an exact match!
  • Make sure the baking sheet cools down completely between each batch or the cookies could burn on the bottom.
  • I  use a 1/4 butter to 3/4 Crisco shortening ratio for the fat. I know my grandmother used just about whatever was available from margarine to butter to Crisco. I have made these with all butter (much softer) and all Crisco (much firmer). I prefer the combination or 1/2 and 1/2 would work too.
  • Make sure your baking soda is fresh.
  • I use pecans or walnuts. I'm sure my grandmother used walnuts.
  • I use Kirkland semi sweet chocolate chips, my grandmother used Nestle.
  • Get a good vanilla. I like Kirkland or Williams Sonoma.
  • They can be stored for several days in plastic bags or tightly sealed containers. They also freeze well.

Makes approximately 85-90 cookies.

Seriously, they are cookies.

© Russell W Peterson | DayParentDad.com | 9.11.14

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