These are the chocolate chip cookies that you want to fill your cookie jar with and put the recipe in your recipe box! Butter and brown sugar give them a warm caramelized flavor and combined with chocolate chips it makes for that classic chocolate chip cookie we all crave!

No matter how many other amazing and delicious cookies I make, my kids will still always request and choose good old chocolate chip cookies if they get the chance. They’re just the most classic cookie and I don’t actually know but I would venture to guess the most popular cookie in the world. 
My personal favorite cookie is oatmeal chocolate chip but that is not relevant to our current conversation. Lol! 

The great debate about chocolate chip cookies is how many chocolate chips to add, how much butter to use, and whether white sugar, brown sugar, or a combo of both make the best cookies. 
I say add chocolate chips till your heart says stop, and you’ll be surprised to know that less butter makes better cookies, and our family prefers brown sugar which gives them that rich buttery caramelized flavor. 

Ingredients Needed to Make Chocolate Chip Cookies:

(keep scrolling down for complete recipe)

• salted butter
• brown sugar
• eggs
• vanilla extract 
• salt
• baking soda 
• all-purpose flour
• semi sweet chocolate chips 

How To Make The Cookies:

• In the bowl of a mixer, cream together the sugar and butter.
• Add the eggs and vanilla and beat till creamy.
• Add salt, baking soda, and flour and mix till combined.
• Add the chocolate chips and mix just till combined. 
• Drop on baking sheets and bake at 350 degrees for 11 minutes. The outside edges will be baked and the center will look unbaked but that’s good.
• Remove from oven and let rest on the baking sheet for one minute. Transfer to baking rack and let cool.
• Store in an airtight container. 

It only takes 8 ingredients and about 20 minutes to make these delicious cookies. Let’s get to baking! 
-Rachel Ballinger ☕️🍪

“A lot of living happens in the kitchen.”   ~Rachel 

 

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Chocolate Chip Cookies

This is the chocolate chip cookie recipe you want to fill your cookie jar with. Butter and brown sugar give them a warm caramelized flavor and combined with chocolate chips it makes for that classic chocolate chip cookie we all crave!

Course Dessert

Cuisine American

Keyword Chocolate Chip, chocolate,, Cookie

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 30 Cookies

Ingredients

• 1/2 cup salted butter softened
• 1 1/2 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 1/2 cups all-purpose flour
• 1 cup semisweet chocolate chips

Instructions

• Preheat oven to 350 degrees.
• In the bowl of a mixer, cream together the butter and sugar.
• Beat in the eggs and vanilla until light and fluffy.
• Add the salt, baking soda, and flour and mix well. Mix in the chocolate chips just till combined. The batter will be stiff.
• Drop by tablespoonfuls on a cookie sheet. Do not press down.
• Bake in preheated oven until lightly browned on top, about 11 minutes.
• Remove from oven and let cool on the baking sheet for one minute and then remove to a cooling rack or parchment paper to cool.
• Store cookies in airtight container.

The post Chocolate Chip Cookies appeared first on My Everyday Ordinary Life.

These simple snickerdoodle cookies deliver that classic sugar cookie flavor with the unmistakable tangy flavor that makes these cookies so addicting. 

What makes a snickerdoodle different from your average sugar cookie is cream of tartar. It gives the cookies a tangy flavor and helps the tops crinkle perfectly. I add 2 teaspoons of cream of tartar but you can use less if you find it too tart for you. The tang is more of an after taste. 

Ingredients Needed for Snickerdoodle Cookies: 

(Keep scrolling down for complete recipe with measurements and directions.) 

• white sugar
• butter, I use salted butter for everything – you want the butter slightly soft but not too soft or the cookies will flatten too much 
• eggs
• vanilla extract 
• salt
• baking soda
• cream of tartar – the star of the recipe! 
• all purpose flour 

Simple Steps to Baking Snickerdoodle Cookies: 

• First cream together the sugar and butter.
• Add the eggs and vanilla and mix till creamy and whipped
• Add the rest of the ingredients and mix till combined. The dough will be thick. 
• Scoop the dough onto cookie sheets, roll them each in cinnamon sugar topping, and bake.
• Cool and enjoy!

It’s a simple dough but it packs a big flavor. You can mix it up and bake them right away, no refrigeration required. But if you want too to make them ahead and refrigerate the dough until you’re ready to bake, that does work and is perfectly fine. 

I store these cookies in an airtight container on the counter. They’re great for close to a week. If you need to keep them longer than that, then I recommend refrigerating them. 
Y’all enjoy! Who doesn’t love a snickerdoodle cookie?! 
~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel

 

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Snickerdoodle Cookies

These simple snickerdoodles deliver that classic sugar cookie flavor with the unmistakeable tangy flavor that makes these cookies so addicting.

Course Dessert

Cuisine American

Keyword Cookie, dessert, Snickerdoodle

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 36 Cookies

Ingredients

Topping:

• 3 tablespoons sugar
• 1 tablespoon cinnamon

Cookie Dough:

• 1 1/2 cups white sugar
• 1 cup salted butter softened
• 2 eggs
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking soda
• 1 1/2 tsp cream of tartar
• 2 3/4 cups flour

Instructions

• Combine topping ingredients in a small bowl and set aside.
• Cream sugar and butter together. Beat in eggs cream and vanilla. Add remaining ingredients. Stir until combined.
• You can either bake right away or chill in the fridge for half an hour or more and then bake.
• Place 1” balls on a baking sheet. Sprinkle each cookie with cinnamon sugar topping.
• Bake at 350 degrees for about 10 minutes.

The post Snickerdoodle Cookies appeared first on My Everyday Ordinary Life.

Ingredients Needed to Make Oatmeal Apple Cookies: 

(scroll down for complete recipe with measurements) 

• brown sugar
• butter, I use salted butter for everything 
• eggs
• vanilla 
• salt
• baking powder
• baking soda 
• cinnamon
• flour
• rolled oats 
• apples – peeled, cored, and chopped – any kind will work except maybe not Granny Smith 

How to Make the Cookies:

• Cream the butter and sugar till light and fluffy 
• Add the eggs and vanilla and beat
• Add the dry ingredients and mix
• Add the chopped apples and mix just to combine
• Bake in 350 degrees preheated oven for about 14 minutes. You want the top of the cookie set and the edges brown.

Keep in mind that these cookies have apples which contain moisture so they will become a little soggy the next day. They are best enjoyed the day they’re made but you can store them in an airtight container for a couple days. Some suggest adding a slice of white bread to the container and it’s supposed to help the cookies not get soggy. 

This cookie is a great way to enjoy an apple treat and to add some creativity to your cookie lineup.

If you enjoy apple recipes, you might enjoy these too:

• Cinnamon Apple Dutch Baby 
• Apple Cinnamon Scones

Enjoy!

~Rachel Ballinger 

“A lot of living happens in the kitchen.”   ~Rachel 

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Oatmeal Apple Cookies

These soft little cookies are full of apples, oats, and cinnamon. A delicious treat for any day.

Course Dessert

Cuisine American

Keyword Apple, Cookie, dessert, Oatmeal

Prep Time 16 minutes minutes

Cook Time 14 minutes minutes

Total Time 30 minutes minutes

Servings 30 Cookies

Author Rachel Ballinger

Ingredients

• 1 cup brown sugar
• 1/2 cup butter
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 2 cups all purpose flour
• 1 cup rolled oats
• 2 cups chopped apples peeled

Instructions

• In a bowl, beat the brown sugar and butter until nice and fluffy.
• Add the eggs and vanilla and mix.
• Add the salt, baking powder, baking soda, cinnamon, flour, and oats and mix.
• Add the chopped apples and mix until combined.
• Cover dough with plastic wrap and chill in the fridge for 30 minutes.
• Bake in 350 degree oven for 14 minutes or until cookies turn brown around the edges.

The post Oatmeal Apple Cookies appeared first on My Everyday Ordinary Life.

This giant gooey chocolate chip cookie baked in a skillet is absolute perfection especially when topped with a scoop of vanilla ice cream and is the solution to your late night sweet tooth cravings! 

Chewy around the edges and soft in the middle, no chilling the dough, no scooping the individual cookie dough, this really is the dream cookie. Just mix, press, bake, and enjoy! 
You will need an oven safe skillet to make this cookie. My favorite one is a 10” Lodge cast iron skillet. 

Ingredients needed to make a chocolate chip cookie skillet: 

(scroll down for complete recipe with measurements and directions)

• white sugar
• brown sugar
• butter
• eggs
• vanilla
• salt
• baking soda 
• all purpose flour 
• chocolate chips

The Simple Steps to Making This Skillet Cookie:

• In the bowl of a mixer, cream sugars and butter and then add the rest of ingredients, gently mixing in the chocolate chips last.
• Press into a cast iron skillet.
• Bake in a preheated oven until done. Gooey in the center, chewy on the outside. It’ll rise up and slightly crack on the top like a brownie. 
• Cut a wedge and top it with a scoop of vanilla ice cream or with a glass of cold milk on the side. Enjoy! 

My favorite thing about those cookies is how fast I can mix it up and bake it. And it tastes amazing! Warm and gooey, topped with ice cream, perfect for girls night or to satisfy the teenagers at midnight. Lol!
I’m sure we’ve all had one at some point in our lives. Restaurants usually call them a pizookie or skookie. 

This cookie recipe is my family’s chocolate chip cookie recipe and fit perfectly in the cast iron pan. You can totally bake these up as cookies and enjoy them that way if desired. For cookies, drop by tablespoonfuls on a cookie sheet. Do not press down. Bake at 375 for about 10 minutes, or until lightly browned. Do not overbake. Cool on the baking sheet for one minute then remove to a cooling rack to cool. This recipe will make about 3 dozen cookies. 
Enjoy this treat!

~Rachel Ballinger 🍪🍦

“A lot of living happens in the kitchen.”   ~Rachel

 

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Chocolate Chip Skillet Cookie

This giant gooey chocolate chip cookie baked in a skillet is absolute perfection especially when topped with a scoop of vanilla ice cream and is the solution to your late night sweet tooth cravings!

Course Dessert

Cuisine American

Keyword cast iron skillet, Chocolate Chip, Cookie, dessert

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 12 Servings

Author Rachel Ballinger

Equipment

• 10” cast iron skillet

Ingredients

• 3/4 cup white sugar
• 3/4 cup brown sugar packed
• 1/2 cup butter softened
• 2 eggs
• 2 teaspoons vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 1/4 cups flour
• 1 1/2 cups chocolate chips

Instructions

• Preheat oven to 350 degrees.
• In the bowl of a mixer, cream together the white sugar, brown sugar, and butter, until light and fluffy.
• Beat in the eggs and vanilla.
• Add the salt, baking soda, and flour and mix well.
• Mix in the chocolate chips. The batter will be stiff.
• Scrape the batter in a 10” cast iron skillet and push it down evenly with your hands.
• Bake in preheated oven for 35 minutes. It will be warm and gooey like a brownie.
• Enjoy warm or cold with a big scoop of vanilla ice cream.

The post Chocolate Chip Skillet Cookie appeared first on My Everyday Ordinary Life.

This recipe uses sourdough discard. A yummy way to use your discard that the whole family will approve of. 

Make a batch and keep it in the fridge. Bake a couple whenever the craving hits. They are good in the fridge for about 3-4 days. You can also freeze the dough. Place scoops of cookie dough on a pan and flash freeze them and then you can throw them into a freezer bag and store in the freezer. This prevents them from sticking together. Anytime you want a cookie, pull out however many you want and let them thaw a little on a cookie sheet and then bake. Or bake frozen and just bake a little longer. 

Happy Baking,

Rachel ☕️💕

Here are more sourdough recipes you might enjoy:

• Sourdough Pancakes
• Sourdough Biscuits
• Rustic Sourdough Bread  

“A lot of living happens in the kitchen.”   ~Rachel 

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Sourdough Chocolate Chip Cookies

These sourdough chocolate chip cookies are delicious. Full of that classic chocolate flavor with a hint of sourdough, they are more substantial than your average cookie.

Course Dessert

Cuisine American

Keyword Chocolate Chip, Cookie, dessert, Sourdough,

Servings 3 Dozen

Author Rachel Ballinger

Ingredients

• 2 cups brown sugar
• 1/2 cup butter one stick
• 2 eggs
• 2 tsp vanilla extract
• 1 tsp salt
• 1 tsp baking soda
• 3/4 cup sourdough starter
• 3 cups all-purpose flour
• 1 1/2 cups chocolate chips

Instructions

• In a mixer, cream the brown sugar and butter together. Add the eggs and vanilla and mix. Next add the salt, baking soda, sourdough starter, and slowly add the flour. Mix on medium speed for a minute or two. Add the chocolate chips and mix just till combined.
• Bake right away or let it ferment in the fridge for a couple hours or overnight.
• Drop by spoonful on cookie sheet and bake in a preheated 350 degree oven for 10-12 minutes until lightly browned on top.
• Place on parchment paper and let cool. Store in an airtight container.

The post Sourdough Chocolate Chip Cookies appeared first on My Everyday Ordinary Life.

These are perfect for Valentine’s Day and for that Christmas cookie platter. But there’s also just a yummy treat for any time of year. 

You just mix up the dough, shape the dough into balls, roll them in sugar, and bake. As soon as you pull them out of the oven, push the chocolate kisses into the warm tops. 

You can also bake this dough as regular peanut butter cookies. Instead of shaping the dough into balls just scoop the cookie dough onto baking sheets, don’t roll them in sugar, and use a fork to make a crisscross pattern on top. Bake as usual. Peanut butter perfection! 

Enjoy!

~Rachel Ballinger ☕️💕

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Peanut Butter Blossoms

These cute little Peanut Butter Blossoms are the perfect treat for your chocolate and peanut butter lover. They’re such a fun cookie to bake with kids.

Course Dessert

Cuisine American

Keyword chocolate,, Cookie, peanut butter

Total Time 30 minutes minutes

Author Rachel Ballinger

Ingredients

• 2 cups white sugar
• 2 cups brown sugar
• 2 cups peanut butter
• 1 1/2 cup butter
• 4 eggs well beaten
• 4 tsp vanilla
• 1 tsp salt
• 2 tsp baking powder
• 3 tsp baking soda
• 5 cups flour
• Sugar for rolling
• Chocolate kisses

Instructions

• In a mixer cream together white and brown sugar, peanut butter, and butter.
• Add the eggs and vanilla and mix.
• Add remaining ingredients and mix well.
• Form into 1 inch balls and roll in a bowl of sugar.
• Place on cookie sheets and bake at 350 degrees for 12 minutes or until lightly browned. They will still be soft in the middle but harden as they cool.
• While the cookies are still hot, place an unwrapped chocolate kiss in the middle of each cookie and push down gently.

Notes

These cookies are delicious as plain peanut butter cookies as well. Instead of rolling the dough in balls just scoop cookie dough on baking sheet, don’t roll it in sugar, and use a fork to make a crisscross pattern on top. Bake as usual.

The post Peanut Butter Blossoms appeared first on My Everyday Ordinary Life.

One of my favorite cookies to bake at Christmastime are these Sally Ann cookies. I think they’re actually my favorite Christmas cookie! They are kind’ve a cross between biscotti and a cookie. Perfect for dipping in a steaming cup of coffee or hot chocolate.

You mix up the dough the night before you want to bake it and shape it into loaves and refrigerate it. The next morning just slice and bake. Simple and so yummy! 

What you need: 

• 1 cup white sugar

• 1 cup brown sugar

• 1 1/2 cups butter, softened

• 3 eggs, beaten

• 1 tsp baking soda

• 1 tsp baking powder

• 2 tsp cinnamon

• 4 1/2 cups flour

• 1 cup pecans, chopped

How to make it: 

Cream together sugar and butter. Add eggs and beat. Add the rest of the ingredients and mix well. Form into a flat rectangle log on a wax paper lined baking sheet. Cover with plastic wrap and refrigerate overnight. In the morning slice thin and bake for 10-12 minutes in a 350 degree oven. 

I hope you bake these cookies and enjoy them as much as we do. 
Happy Baking!

~Rachel Ballinger ☕️

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Sally Ann Cookies

These yummy cookies a mix between a cookie and biscotti. With chopped pecans and a slight cinnamon flavor, they are perfect for dipping in your favorite hot drink and a lovely addition to your Christmas cookie tray.

Course Dessert

Cuisine American

Keyword Christmas, Cookie, dessert

Author Rachel Ballinger

Ingredients

• 1 cup white sugar
• 1 cup brown sugar
• 1 1/2 cups butter softened
• 3 eggs beaten
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 4 1/2 cups flour
• 1 cup pecans chopped

Instructions

• Cream together sugar and butter. Add eggs and beat. Add the rest of the ingredients and mix well.
• Form into a flat rectangle log on a wax paper lined baking sheet. Cover with plastic wrap and refrigerate overnight.
• In the morning slice thin and bake for 10-12 minutes in a 350 degree oven.

The post Sally Ann Cookies appeared first on My Everyday Ordinary Life.

This is our family Christmas sugar cookie recipe! We also use it for any other holiday that calls for a cookie. They are soft with a yummy vanilla sugar flavor. They store really well so they can be made in advance. 

We decorate the cookies very simply. Just ice them and then sprinkle with colored sugar. It’s always a very festive fun time with the kids and also a very messy time. Lol!

The history on this recipe is intriguing. Back when we were Amish, our church services were four hours long and the little kids would get hungry and restless so at a certain point in the service a big bowl of sugar cookies and saltine crackers would be passed around for the children. Whoever hosted the Sunday church service at their place always made the cookies and provided the crackers. As a kid, it was the best thing ever, the yummy sugar cookie with the salty cracker. I still remember the saltine crackers being the big squares made up of the four small squares we have today.

Anyway, when it was my mom’s turn to bake those church cookies, she’d use this recipe just with less flour so she could drop them on the pan and bake them. And then when Christmas came around, she’d add more flour and roll them out for cutout cookies. I’m guessing at some point in time they won a prize and got the name Prizewinning Sugar Cookies. 

Happy Baking,

~Rachel Ballinger ☕️💕

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Prizewinning Sugar Cookies

These are the most delicious cutout cookies perfect for Christmas or anytime of year. They are soft with a yummy vanilla sugar flavor. They store really well too so they can be made in advance.

Course Dessert

Cuisine American

Keyword Cookie, dessert

Author Rachel Ballinger

Ingredients

• 2 cups brown sugar
• 1 cup butter
• 2 eggs
• 1 tsp vanilla extract
• 1 cup milk
• 5 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 6 cups all purpose flour

Icing:

• 1 stick butter
• 2 tsp vanilla extract
• 4 tablespoon milk
• 1 bag powdered sugar

Instructions

• Preheat oven to 375 degrees.
• In a large mixing bowl cream together sugar and butter. Add the eggs and vanilla extract and beat. Add the rest of the ingredients and mix.
• Refrigerate for an hour or longer.
• On a floured surface roll out the dough to 1/4” inch thickness and cut with cookie cutters. Place on cookie sheets and bake for about 10-12 minutes.
• Place cookies on parchment paper and let cool completely.
• While cookies are cooling, prepare the icing.

Icing:

• Cream butter till smooth. Add the vanilla and milk and slowly add the powdered sugar as you mix it all together till smooth. Color the icing as desired with food coloring and ice the cookies.

Notes

Tip: You can add food coloring to white sugar and stir it up good and it is really pretty sprinkled on top of the iced cookies.

The post Prizewinning Sugar Cookies appeared first on My Everyday Ordinary Life.

These cute little gingerbread boys and girls taste as delicious as they look! Full of molasses and warm spices, they’re the perfect Christmas cookie for dunking into a cup of hot cocoa.

This is a fun cookie to bake with the kids. Rolling out the dough, cutting the shapes, baking them, and then the best part is decorating them. Actually the best part is eating them after decorating them. Wouldn’t you agree?!  

Merry Christmas and happy cookie baking,

~Rachel Ballinger ☕️🎄

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Gingerbread Boys and Girls

Course Dessert

Cuisine American

Keyword Cookie, dessert, Molasses

Servings 20 Cookies

Author Rachel Ballinger

Ingredients

• 3/4 cup brown sugar
• 1 stick butter softened
• 2 eggs
• 1/4 cup molasses
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 3 cups all purpose flour
• Icing:

Icing:

• 1 cup powdered sugar
• 1 to 2 tbsp milk
• food coloring as desired
• Colored sugar
• Red hot candies

Instructions

• Using a mixer, cream the sugar and butter together. Add the eggs and molasses mixing well. Add the baking soda, salt, and spices and mix. Slowly add the flour mixing well. The dough will seem dry and crumbly. Finish mixing in the flour with a big spoon and then use your hands to form the dough into a ball.
• Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator to chill for about 1 hour.
• Preheat the oven to 350 degrees.
• When ready to bake, allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about a cup of dough at a time and roll out on a floured surface until about 1/8 inch thick. Cut out with gingerbread boy and girl cookie cutters. Transfer the cookies to cookie sheets.
• Bake for 10 minutes or until just beginning to brown at the edges. Transfer to wire racks or parchment paper to cool.

Icing:

• To make the icing, combine the powdered sugar and milk and mix until smooth. Divide the mixture into thirds; leave one-third white, and color one-third green and the final third red.
• Decorate piping eyes, mouths, buttons, and bow ties. Or make it all white and decorate with colored sugar and red hot candy.

The post Gingerbread Boys and Girls appeared first on My Everyday Ordinary Life.

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Pumpkin Snickerdoodles

These soft little pumpkin cookies are the perfect fall treat.

Course Dessert

Keyword Cookie, Pumpkin

Prep Time 2 hours hours 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 36 Cookies

Author Rachel Ballinger

Ingredients

• 1 cup butter softened
• 1/2 cup 100% pure pumpkin
• 1 1/2 cups granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 2 2/3 cups all-purpose flour
• Sugar Spice for rolling:

Sugar Spice for Rolling:

• 1/2 cup granulated sugar
• 1 tablespoon pumpkin pie spice

Instructions

• In a mixing bowl beat butter until smooth. Add sugar, canned pumpkin, egg, vanilla extract, baking powder, pumpkin pie spice, and salt.
• Beat until well combined, about 2 minutes. Pause to scrape down sides of bowl as needed.
• Add flour and mix well, scraping down sides of bowl as needed.
• Cover dough and refrigerate for two hours or so, until dough is a scoopable consistency.
• After two hours, preheat oven to 350 degrees.
• Combine sugar and pumpkin pie spice in a small bowl.
• Use a medium cookie scoop to scoop dough into balls. Roll dough balls in the sugar spice mixture and place on baking sheet.
• Bake in preheated oven for 15 minutes.

The post Pumpkin Snickerdoodles appeared first on My Everyday Ordinary Life.