Chunky Chocolate Chip Cookies

3 1/2 C flour
1 C whole wheat flour
1 C quick oats
2 tsp salt
2 tsp bk soda

1 1/2 C br sugar
1 1/2 C sugar
1 C butter, softened
1 C shortening
4 eggs
2 tsp real vanilla
1 C semi-sweet chocolate chips
1 1/2 C mini milk chocolate chips
1 1/2 C m & ms

-Mix first set of ingreds together well.
-In separate bowl cream sugars, butter, and shortening.
-Mix eggs lightly in a separate bowl, then add to sugar mix with vanilla until creamy.
-Add in dry ingreds and start to add in chips and m&ms once dry ingreds are mostly mixed, but not totally worked in.
-Chill dough at least one hour in fridge.
-Chill baking sheets or make sure they are not hot anymore before placing dough on sheets.
-Scoop and drop big tablespoons full onto pans and bake at 400 for 7-8 min, until lightly golden brown (might look underdone).
-Let sit on pan ~ 1 min and remove.
-Do not overbake or leave on pan too long, or cookies won't be as thick.

Y: 6 dozen

Note: These are probably the best chocolate chip cookies I've ever had turn out. Often mine are thin and crispy, which I don't care for. I'm kind of a cc cookie lover and am always looking for a great recipe. This one will definitely be a keeper...lots of chunks, nice thickness and chewy...ahhh 10/10!:) Recipe adapted from here...

The Best Neighborhood Chocolate Chip Cookies

Our sweet neighbors brought these cookies over after we had Abraham...yummy!

2 1/4 C flour
1/2 C quick oats
1 tsp salt
1 tsp bk soda

3/4 C br sugar
3/4 C sugar
1/2 C butter, softened
1/2 C shortening
2 eggs
1 tsp vanilla
2 C chocolate chips (Ghiradelli's recommended) plus a little more if desired
1 C walnuts (optional)

-Mix first set of ingreds together well.
-In separate bowl mix sugars, butter, shortening...then add eggs and vanilla until creamy.
-Add in dry ingreds.
-Add in chips and nuts (Connie recommends Ghiradelli chips and leaving walnuts whole and letting your mixer break them up a bit).
-Chill dough at least one hour in fridge.
-Bake at 375 for 10-11 min on baking stone.

Y: 3 doz

Notes from the Baker...Use a scoop to make cookies uniform in size (hers is ~ 4tsp). Do not overbake. Adapt for your oven.

Notes from Angela...I really like these cookies and found cooking them a shorter time at 400 works best in my oven (7-8 min). That makes them thicker and chewy. I tried 350 and 375 temps and ended up with flatter, crispy cookies. I don't add nuts, and have experimented adding various chips. My absolute favorite recipe I just figured out today:). Check it out here...

Pretty Lil' Dipped Apricots

1 1/2 C dried apricots (~60)
1 square unsweetened baking chocolate
1 C semisweet chocolate chips

-Mix chocolate and melt in microwave, stirring frequently.
-Dip half of apricot in chocolate and place on wax paper-lined tray.
-Store in fridge.
-Once hardened may drizzle with white chocolate, if desired.

Y:60

A pretty (addictive:)) little treat! Recipe courtesy of Nicole! Rated 10/10