Mama Fales "Famous" Chocolate Chip Cookies
Family Traditions With Food
One delightful young woman, whom I knew when she was in high school, asked if I planned to put my famous “Mama Fales Chocolate Chip Cookies” on my website. I laughed when I heard about her request and thought, “Why not?”
My cookies did not become famous on purpose. It happened on accident at a birthday party for one of my children when I was running very far behind and hadn’t had time to prepare food in advance for the party. As our first guests started arriving, I decided the fastest thing I could do was make a batch of chocolate chip cookies and serve them hot out of the oven with cold milk. The hot cookies were a hit! I continued baking cookies all night until all the teenagers finally left—each carrying away a few extra cookies in their hands to eat later! Ever since then, we have served hot chocolate chip cookies at every party.
I have baked hundreds and hundreds of chocolate chip cookies over the years and given them away to family, friends, neighbors, and our employees at work. I’ve baked them for dozens of team dinners for my children’s sports teams and some of their road trips. I’ve also baked them for the children I teach in church whenever they have a birthday, which we would share together during class; I would also send a bag of cookies home with the birthday child to share with his or her family! I have often been told that my cookies are the “best in the world!” One 10-year-old boy in my class told me they were the “best in the whole universe!” You can’t get a better compliment than that one!
Mama Fales Chocolate Chip Cookies
I adapted this from the original recipe on the back of the Ambrosia Chocolate Chip bag:
- Mix together until smooth:
½ C. butter
½ C. canola oil
- Add and mix together until light and fluffy
½ C. white sugar
¾ C. C&H dark brown sugar
- Add and mix well:
2 t. real vanilla
- Stir in quickly:
½ t. salt
1 t. baking soda
- Add and stir in briefly—only until blended:
2 ¼ C. all-purpose flour
- Add and mix for just a few seconds:
1½ C. real, semi-sweet chocolate chips
Bake at 375 degrees for about 9 minutes or until barely brown around the edges. Remove from oven and drop the cookie sheet about two inches from off the counter to “flatten” the cookies. Cool for a few minutes on cooling rack. (Cookies should be soft and a bit undercooked. They become firmer as they cool.) Makes 2 ½ dozen cookies (15 cookies on two large cookie sheets.)
Sprinkle with love and share with as many people as possible!
TIP: I like to make four batches of cookie dough at one time in my large Bosche mixer. I freeze what I don’t use in Ziploc sandwich baggies so I can make “fresh” cookies for other occasions on the spur of the moment. The cookie dough can be frozen for up to one month. My daughter likes to freeze the dough in little round balls so it’s easier to pull out of the freezer and immediately bake.