About this recipe
This recipe makes simple, old style cookies that taste warm and homey. The dough uses common things from the kitchen. You bake them until the edges turn light brown. If you want a soft, cake-like cookie with a quick method, try the best ever copycat Lofthouse cookies for another idea.
why make this recipe
You make this recipe when you want a quick cookie that many will like. The mix makes many cookies fast. You can add chocolate or nuts to make each batch your own. For more ideas on mix-ins and sweet twists, see the blueberry cheesecake swirl cookies page.
how to make Vintage Cookies
This recipe uses a classic cookie method. You cream butter and sugars, add eggs, then add flour mix. You can fold in chips or nuts at the end. If you like a bright note in cookies, look at the blueberry lemon cookies for a fresh take.
Ingredients :
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips or nuts (optional)
Directions :
- Preheat the oven to 375°F (190°C).
- In a bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract.
- Beat in the eggs one at a time.
- Gradually blend in the dry ingredients.
- Stir in chocolate chips or nuts if desired.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Let cool on sheets for a few minutes before transferring to wire racks to cool completely.
how to serve Vintage Cookies
Serve the cookies warm or at room temp. Pair them with milk, tea, or coffee. You can warm a cookie for a few seconds in the microwave for a soft bite. For a warm spice or maple note with a drink, read the brown sugar maple cookies idea.
how to store Vintage Cookies
Keep the cookies in an air tight box at room temp for up to 4 days. Use a piece of bread in the box to help keep them soft. You can freeze baked cookies in a sealed bag for up to 3 months. Thaw at room temp before you eat.
tips to make Vintage Cookies
- Use room temp butter and eggs so the dough blends well.
- Do not over mix after you add flour. Mix until you just see the flour.
- Drop the dough in the same size to help all cookies bake the same.
- Chill dough 15 minutes if it spreads too much.
For a spice or white chocolate twist, try notes from this chewy maple cinnamon cookies with white chocolate post.
variation (if any)
- Swap half the chocolate chips for chopped nuts.
- Add 1/2 cup oats for a chewier cookie.
- Stir in 1/2 teaspoon cinnamon for warm spice.
- Fold in 1/2 cup dried fruit for a small sweet bite.
FAQs (minimum three FAQ)
Q: Can I use salted butter?
A: Yes. Skip or cut back the added salt to keep the taste right.
Q: Can I freeze the dough?
A: Yes. Scoop the dough and freeze the balls on a tray. Move them to a bag. Bake from frozen; add 1–2 minutes to the bake time.
Q: How do I make the cookies soft?
A: Do not over bake. Take them out when the edges are light brown and the center looks set. Let them cool on the sheet for a few minutes.
Q: Can I make the dough ahead?
A: Yes. Keep the dough in the fridge for up to 3 days or frozen for up to 3 months.
Q: How many cookies does this make?
A: It makes about 3 dozen small-to-medium cookies, depending on size.
Vintage Cookies
- Total Time: 26 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Simple, old style cookies that taste warm and homey. Perfect for sharing and quick to make.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips or nuts (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Whisk together flour, baking soda, and salt in a bowl.
- Cream together the butter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl.
- Beat in the eggs one at a time.
- Blend in the dry ingredients gradually.
- Stir in chocolate chips or nuts if desired.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Let cool on sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Use room temperature butter and eggs for better dough consistency. Store cookies in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
