Chewy Chocolate Cookies


Homemade cookies were a staple in our house growing up and this was one of our favorites. This chocolate cookie was often included in the multi-cookie baking afternoons when we were younger (yes, there was more than one day we couldn’t decide what cookie to make, so we made a variety!!). It is the perfect balance of buttery, chocolaty goodness.  There is nothing fussy about this cookie, but it couldn’t be more perfect in our opinions.  Quick and easy to mix up, you will want make these today!!


  • 1 c. plus 2 T. butter, softened
  • 2 c. sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 c. all-purpose flour
  • ¾ c. cocoa (we recommend Hershey’s)
  • 1 tsp baking soda
  • 1 tsp salt


Preheat oven to 350˚F.

Combine butter, sugar, eggs and vanilla in a large bowl.

In a separate bowl, combine dry ingredients.

Mix until combined.

Scoop by teaspoonful or small cookie scoop onto cookie sheets.

Bake for 9 minutes.

Cool for 2 minutes on pan then transfer to cooling rack.

Do not over bake!

Oatmeal Cinnamon Drop Cookies

I found the original of this recipe on the back of some package when I was really little, and I begged Mom to give it a try ASAP. Luckily, it never took much begging at our house for Mom to bake.  After some minor adjustments, I humbly submit this as the best oatmeal cookie out there; its simple appearance is deceptive. This cookie is so chewy (even after a few days, though I bet you’ll have a hard time keeping them around long enough to confirm this) and melt-in-your-mouth amazing, this will be your go-to oatmeal cookie standard for life.

These cookies lack the traditional raisins or chocolate chips, but I guarantee with this recipe you will not miss them.   These will be one of your favorites too! ~Kathy



  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 T. molasses
  • 2 tsp. vanilla
  • 2 cups flour
  • 2 tsp. cinnamon
  • 1 ½ tsp. baking soda
  • 2 cups quick oats
  • 1 cup pecans, chopped (optional)


Preheat oven to 350˚F.

Cream together butter, sugar, eggs, molasses, and vanilla, scraping the bowl as needed.

In a separate bowl, combine flour, cinnamon, and baking soda.

Add the mixed dry ingredients (except oats) to butter mixture.

Stir in oats (and nuts, if adding) last.

Drop by teaspoonful on ungreased cookie sheet; space well on your cookie sheet, as they will spread a little more than most cookies. Bake for 11 minutes or until edges are just golden brown. Do not over bake!  Allow to cool slightly; then remove to cooling rack. Store in airtight container.