Jeff Rosengarten is the sole owner and operator of Ali's Cookies. He has been an Atlanta resident for almost 40 years, and the proud father of five children. Ali's Cookies has been baking delicious kosher cookies and cakes for the community for over ten years. Anyone that has had Ali's cookies will attest to them being "the best cookies you'll ever have."
Grandma Lois cookies are delicious out of the freezer.
For those who don’t know, I am the owner and operator of the three Ali’s Cookies here in Atlanta. Long before I was in the cookie business, my mother used to ship cookies to my family regularly.
We always had some in the freezer. In fact, I raided the freezer so often, I grew to love them better frozen than defrosted.
The kids loved those cookies, which came to be referred to as Grandma Lois cookies.
In honor of Mother’s Day, I am paying homage to my mom by sharing this beloved recipe from my mother’s recipe box instead of from Ali’s Cookies’ recipes.
Here is the original recipe, with a few notes of explanation from myself. By the way, even at age 88, she still always has these in her freezer.
Grandma Lois Cookies
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt (Salt brings out the sweetness in baked goods. However, if you use salted butter or margarine, leave this out, as it is then redundant.) 1 cup (2 sticks) butter, softened (You can substitute margarine if you need these to be pareve, and most people can’t tell the difference either way.) ¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips (Use the best quality chips you can buy.) 1 cup chopped nuts (These are optional, and I usually leave them out. However, when using nuts, I prefer pecans over walnuts, as walnuts can sometimes have some bitter ones in the batch, and who wants to bite into a bitter piece of walnut?)
Preheat the oven to 350 degrees. Grease a 15-by-10-inch jelly roll pan. Combine the flour, baking soda and salt in a bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large mixer bowl until creamy. Add the eggs, one at a time, beating well after each.
Gradually mix in the flour mixture. Stir in the chocolate chips and nuts. Spread the mixture into the pan. Bake 20 to 25 minutes until golden brown.
Cool in the pan on a wire rack. Cut into squares and enjoy. Don’t forget to try them frozen.
If you enjoy these, let me know whether we should add them to our offerings at Ali’s Cookies for when you would rather buy than bake.
Jeff Rosengarten, a four-decade Atlanta resident and father of five, is the owner and operator of Ali’s Cookies, which has baked delicious kosher cookies and cakes for over 10 years.