In a perfect world, everyone would have a grandmother who always had warm chocolate chip cookies coming out of the oven every time you walked in the door. My own grandmother didn’t bake, but she always had store-bought chocolate chip cookies on the counter. So that’s something.

Reader Geraldean Rodriguez of Buena, however, had one of those grandmothers. In her letter to Taste about Christmas treat traditions, Geraldean writes:

“Some of my fondest hildhood memories involve visits to Great-Grandma Ekstrand’s house. Those visits always included something homemade and yummy to eat. I would have happily eaten every meal consisting of nothing but her homemade bread and jams. Of course her from-scratch desserts were every child’s dream. My favorite was her chocolate chip cookies. One year Grandma asked me what I wanted for Christmas, I said a ton of her chocolate chip cookies. She laughed, and even though I didn’t get a ton, I did get my very own bag of cookies that year and every year after until she couldn’t bake anymore.

“The best cooking advice she gave me was to always use real ingredients. Never use artifical or imitation.

“Whenever I make one ofher recipes, Ia lways remember her and the love I felt in her kitchen.”

Thank you so much for sharing that memory, Geraldean. And here is her grandmother’s famous, gift-worthy chocolate chip cookie recipe.

Grandma Ekstrand’s Chocolate Chip Cookies

1 cup unsalted butter

2 eggs

1 teaspoon vanilla extract

1 cup tightly packed light brown sugar

1 12 oz bag semi-sweet chocolate chips

1 cup all purpose flour

1 4 ounce Hershey bar, melted

2 1/2 cups Quaker oats, powdered in a blender

1/2 teaspoon salt

1 teaspon baking powder

1 1/2 cups chopped nuts

1 cup granulated sugar

Cream together butter, eggs and vanilla. In a separate bowl mix flour, powdered oats, salt and baking powder. Mix together creamed, dry and remaining ingredients, add chocolate chips, melted Hershey bar and nuts.

Form dough into balls golf-ball sized or smaller. Place on ungreased cookie sheet and flatten slightly. Bake in 350 degree oven for 8 minutes. Cool in cookie sheet about 2 minutes, then place on wire racks to cool completely.