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...
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...
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4 comments:
This sounds awesome. I'm with you on the thin and crispy opinion. I'll have to try these out soon. I wonder how elevation will affect them. I've never considered increasing the tempurature and decreasing the bake-time. Genius!
I hope these turn out for you, Kristin! At Michigan elevation as you well know:), we never even think about how that affects baking. Interesting...what a different world you live in way up there!
These were really great! A ten in my book! I think I underdid they a bit...but I like em that way.
Danielle B.
Danielle,
Thanks for trying them! What a great surprise to get your comment:)!!
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