Chocolate Chip Pan Cookies
Some weeks we are scrounging through the back of the cupboard for month-old goldfish crackers.
Some weeks we dig deep and make homemade cookies.
That’s mom life circa 2020.
For those homemade-baking-kind-of-weeks…here is the PERFECT recipe.
These cookies are a cross between a sugar cookie and a traditional chocolate chip cookie and they are A-MAZ-ING.
PLUS…
you don’t have to roll them into balls (you’re welcome)
they freeze perfectly
no eggs (so no picking 7568 pieces of eggshell out of the batter from your “helpers”)
This recipe was passed on to me by a co-worker over a decade ago and since then has always been lovingly referred to as Gramma Lanning’s Pan Cookies.
I’ve made these for company, for gifts, and taken them to COUNTLESS potlucks.
Gramma Lanning, this one’s for you…..
Only five ingredients!…..flour, butter, brown sugar, vanilla and chocolate chips.
Make sure your butter is room temp! If you forget to take it out ahead of time (me, almost always) just toss in the microwave quickly to soften (but not melt!)
Batter consistency is like a moist crumble (you’ll see what I mean).
Press gently into the pan.
Cook until golden.
Cut into whatever size squares you prefer - i.e. large for yourself, small for the kids ;) And VOILA!
As always, simple wins!
Happy Baking Friends,
Mary Ann K. xo
I want to see your creations - tag me on Instagram!
