School House Cookies
Perfectly chewy, irresistibly buttery, and studded with melty chocolate chips, these classic School House Cookies are the ultimate crowd-pleaser for any occasion. With a quick 15-minute prep time, these homemade cookies come together effortlessly using pantry staples like all-purpose flour, brown sugar, and vanilla extract. The addition of optional chopped nuts, such as walnuts or pecans, adds a delightful crunch to every bite. Baked to golden perfection in just 10 minutes, these cookies strike the perfect balance of crispy edges and a soft, gooey center. Whether you're whipping up a batch for lunchboxes, bake sales, or after-school treats, these decadent cookies will become a household favorite. Enjoy them fresh out of the oven or store them in an airtight container for up to 5 days—they won't last that long, though!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups chocolate chips (semi-sweet or milk chocolate)
- 0.5 cup optional: chopped nuts (walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Fold in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers still look slightly underbaked. The cookies will continue to set as they cool.
Allow the cookies to rest on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Serve once cooled, or store in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 20.8 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
