Although this is my late mother-in-law’s recipe, we refer to these noodles as “grandma noodles” because of their flavor and the fact that they don’t spring back when you roll them. She produced the tastiest chicken and noodles at every family gathering by combining cooked, shredded chicken with pre-made chicken broth. The dish was then served over mashed potatoes. Everyone like them, and I’ve cooked them numerous times. I hang the rounds to dry when I’m cooking numerous batches and don’t have enough counter space.
| Prep Time: | 10 mins |
| Cook Time: | 24 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 4 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 2 eggs
- ⅔ cup extra-virgin olive oil
- 1 cup sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- ½ cup chocolate chips (Optional)
Instructions
- Preheat the oven to 365 degrees F (185 degrees C). Line a baking sheet with parchment paper.
- Cream together eggs, olive oil, and sugar in a bowl using an electric mixer until smooth and pale gold in color. Add flour, baking powder, and salt and mix until just combined. Fold in chocolate chips. Shape dough into a ball and refrigerate for 30 minutes.
- Use a teaspoon to drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space in between as cookies will spread. Refrigerate leftover dough to bake in batches.
- Bake in the preheated oven until just golden around the edges, about 8 minutes. Allow to cool for 2 minutes on the baking sheet before transferring to a cooling rack.
- The cookies and dough freeze well. The dough will last in the refrigerator up to 24 hours.
- You can also use a high-gluten flour (such as Manitoba(R)) instead of all-purpose flour.
Nutrition Facts
| Calories | 99 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 36 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
delicious!
I made these with gluten-free flour, added a tspn of vanilla extract, and refrigerated overnight. My niece and I used cookie cutters to make snowman and snowflake cookies. They were yummy, but not exceptional.