Scratch Me Back Cookies
Get ready to indulge in the irresistible charm of Scratch Me Back Cookies, a mouthwatering fusion of crispy edges, gooey centers, and a decadent mix of semi-sweet chocolate chips and optional crunchy nuts. Perfectly golden and delightfully chewy, these homemade treats come together in under 30 minutes with pantry staples like brown sugar, butter, and vanilla for that classic, comforting flavor. Whether you’re baking for a cozy afternoon snack or sharing with loved ones, these easy-to-make chocolate chip cookies will satisfy every craving. Serve them warm with a glass of milk for the ultimate nostalgic dessert experience, and watch them disappear faster than you can say "scratch me back!"
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 1 cup (packed) light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes using a hand or stand mixer on medium speed.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Be careful not to overmix.
Fold in the chocolate chips and chopped nuts (if using) with a spatula until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and set while the centers remain soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm with a glass of milk or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
4394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.0 g | 227% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2651 mg | 115% | |
| Total Carbohydrate | 702.0 g | 255% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 436.7 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 246 mg | 19% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 738 mg | 16% | |
*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.
