I love that the classic American cookie accidentally got its start when Ruth Wakefield used a Nestle chocolate bar as a substitute for baker's chocolate. The chocolate didn't melt, and the chocolate chip cookie was born. My version—it's big, thick and soft—is based on a recipe from a bakery in California called Hungry Bear. —Irene Yeh, Mequon, Wisconsin
Crazy about chocolate chips? This chewy cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang’ll come back for more and more... so this big batch is perfect. —Diane Neth, Menno, South Dakota
When baking this chocolate chip cookie recipe, I am a stickler for using one stick of butter and one stick of margarine—the combination of fats gives the cookies terrific texture. And do not use a scooper—the tool compacts the cookies too much. —Lee Ann Miller, Millersburg, Ohio
My aunt gave me this recipe, and my family thinks these cookies are delicious. We enjoy all different kinds of cookies, and with this recipe, we can combine three of our favorite kinds - oatmeal, peanut butter and chocolate chip - in one!
Crisp outside but chewy inside, these sweet sensations will disappear in a hurry. "I home-school our six children," writes Mary Dudek from Alliance, Ohio. "The kids always have friends over, so I like to keep snacks on hand. They love these cookies."
"The recipe for these scrumptious cookies was handwritten in a cookbook I received from my husband's grandmother," notes Karin Woodbury of Ocala, Florida. "She told my husband when he was young that these treats were a good way to get his carrots. He loved then anyway!"
These are the perfect cookies when cooking for a crowd because the mix can be prepared and stored for months. Also, you can bake a couple batches of cookies at a time and freeze. —Helen Woronik, Salem, Connecticut