Gramma John’s Blue Ribbon Chocolate Chip Cookies (URS: The Cookie Throwdown)

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. We participate in other affiliate programs as well. For more details, please see our disclosure policy.

This week flour flew in my kitchen as the kids and I baked up a veritable storm. Wow! And we lived to tell about it. We also filled the freezer with calzone dough, apple pies, french bread, quick breads, chocolate-zucchini cake, and cookies.

One of the highlights this week was a Chocolate Chip Cookie throwdown between a family heirloom recipe and one supplied to us by Land O’ Lakes. Land O’ Lakes also provided us with some butter to try. Delicious!

We set the kids up as judges last night after dinner. Cookie A or Cookie B? They were hilarious as they compared notes, commenting on flavors, tastes, textures. It was a little tough to judge. There are some slight nuances that are different. The kids had a hard time deciding, though several did prefer Gramma’s because it was “saltier.”

Here are both recipes, as promised. You’ll have to let us know which you prefer.

(Personally, I’m sticking with Gramma John. According to my husband, it’s a more “complex” flavored cookie. He preferred the family heirloom, as well.)

Chewy Jumbo Chocolate Chip Cookies
from Land O’ Lakes

4 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups Land O Lakes Butter, softened
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
2 Land O Lakes All-Natural Farm-Fresh Eggs
1 tablespoon vanilla
1 (12-ounce) package (2 cups) real semi-sweet chocolate chunks or chocolate chips

Heat oven to 375 F. Combine flour, baking powder and baking soda in medium bowl; set aside.

Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chunks.

Place baked and cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.

Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 14 minutes or until light golden brown. (Do not over bake.) Let stand 1 minute on cookie sheet; remove to cooling rack.

Recipe Tip
For 2 1/2-inch cookies, drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until light golden brown. Makes 4 dozen cookies.

How about you? What’s your family’s favorite cookie recipe? Share it with us today! Everyone who participates today will be entered for a chance to win Land O’ Lakes butter.

Here’s how to participate in Ultimate Recipe Swap:

1. Post your recipe on your blog. Please mention in your post so that your readers know where all the other good recipes are hanging out. Then, come back here to add the link to your post to Mr. Linky below. (Find instructions for Mr. Linky here.)


2. If you don’t have a blog, simply post your recipe or tell us about it in the comments section.

3. Above all, please stick to topic. Today is cookies. So if your recipe doesn’t appear to be for cookies, it will be deleted. Thanks for understanding.

Recipe links that do not stick to the theme or other guidelines will be chopped.
Have a story to go along with your recipe? We’d love to hear it! If you have a topic suggestion for future swaps, go here.

Looking forward to seeing what you have to share!


P.S. To find out how to win free Land O’ Lakes butter, visit my giveaway page.

About Jessica Fisher

I believe you can get great meals on the table -- and still keep that pretty smile on your face.

Read Newer Post
Read Older Post


  1. Kate@Stolen Moments says:

    Nothing can beat the taste of family heirloom recipes! They look delicious.

  2. Snow White says:

    Those cookies look amazing. I grew up a LOL girl… in fact, I went to high school with the Land-O-Lakes woman on the package’s granddaughter!!

  3. Jamie says:

    Um the cookie is covering the recipe… is it authentic? Just kidding! I have wanted this one for years!!!!!! Glad you have it. Is it in Aunt Peg’s writing or GJs?

  4. Brianna @ Heart(h) Management says:

    Oh, how I love chocolate chip cookies! I’m not sure I should have come over here today. I’m just entering my third trimester of pregnancy and trying to be careful about my weight gain. Oops.

  5. Liz@HoosierHomemade says:

    We love chocolate chip cookies at our house. I will have to try these.
    Thanks for hosting!

  6. Blommom says:

    This is one of our favorites since my kids can help:

    Gingerbread Men
    3 c flour
    2 t ground ginger
    1 t ground cinnamon
    1 t baking soda
    ½ t ground nutmeg
    ¼ t salt
    ¾ cup butter, softened
    ½ c molasses
    1 egg

    Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in another large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well-mixed. Press dough to a thick flat disk; wrap in plastic wrap. Refrigerate 4 hours or overnight.
    Preheat oven to 350º. Roll dough to 1/4” thickness on lightly floured work surface. Cut into gingerbread men shapes. Place 1 inch apart on ungreased cookie sheets. Bake 8-10 minutes or until edges of cookies are set and just beginning to brown. Cool on baking sheets 1-2 minutes. Remove to wire racks to cool completely. Decorate cooled cookies as desired.

    bethelblomgren at hotmail dot com

  7. Saver Queen says:

    That’s so cute! I’m sure the kids were thrilled when they were told they had the important job of judging cookies!

  8. Katie @ goodLife {eats} says:

    I posted Triple Chocolate Chunk Cookies, but it was a hard decision! Another day I might say that the White Chocolate Lemon Cookies with Toasted Coconut are my favorite. I’m also partial to the Almond Butter Cookies as well. I think I need a cookie now!

  9. UnfinishedMom says:

    Mmmmm. I gotta get me some cream of tartar so I can try out those Chocolate Chip cookies. They look scrumptious.

  10. Jenn @ Beautiful Calling says:

    This Thursday has been soo great and I’ve gotten so many new recipes.
    I’m a chocolate (cookie) lover!

  11. Amy @ Finer Things says:

    I’m thinking it’s a real good thing that I’m out of sugar around here. But still… can’t wait to try all these cookies. All of them!

  12. Suzanne says:

    Oooh!! These look incredible. Can’t wait to try them!

  13. I made them tonight using LOL butter but your recipe. Mostly. I went with half wheat, half white flour. I also cut back on the choc chips but added in a bunch of mini M&Ms. They needed a couple extra minutes of bake time and I’m not sure why as I didn’t think those changes would affect it. Regardless, they came out delicious and my son heartily thanks you!

  14. Olivia says:

    The Grandma John’s Blue Ribbon Recipe looks amazing. I am going to try to make it this weekend for Memorial Day. What flour should I purchase? What flour did you use to make this recipe? Thanks.

    • Jessica Fisher says:

      unbleached, all-purpose

    • Olivia says:

      Great. I will try them with that flour. I just tried making some and they spread a little too much but I think its because I used too soft of a flour. They taste is excellent though. Best flavor I’ve tried. I’ll try to make some with the unbleached all purpose flour. Is there a brand you would recommend? Thanks. Olivia

      • Olivia says:

        Okay. So, I made the second batch with the unbleached, all purpose flour and yum. They did spread a lot less but not as little as your photo. Probably one of the best cookies I’ve made. Crisp on the outside and edges with a chewy inside texture. Would like them a little thicker like your photo. Any suggestions?

Thanks so much for participating in this conversation about "a mom's life."

This is a place where moms can be themselves. Remember that each mother's path looks a little different. Please keep your comments respectful and kind. Reasonable minds will disagree in a nice way.

So let's talk about it, using "our big girl words."

Share Your Thoughts