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Best chocolate chip cookies

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Ingredients/Components

butter or margarine, softened - 1 c
solid vegetable shortening - 1/2 c
granulated sugar
firmly packed brown sugar - 1 c
eggs - 4 item
vanilla - 1 Tbsp
lemon juice - 1 tsp
all-purpose flour - 3 c
baking soda - 2 tsp
salt
ground cinnamon optional - 1 tsp
rolled oats - 1/2 c
12-oz - 2 pkg
chopped walnuts - 2 c

How to make best chocolate chip cookies:

In large bowl of electric mixer, beat butter, shortening, granulated sugar, and brown sugar on high speed until very light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon juice. In another bowl, stir together flour, baking soda, salt, cinnamon (if used), and oats. Gradually add to butter mixture, blending thoroughly. Stir in chocolate chips and nuts. Use a scant 1/4 cup of dough for each cookie. Drop dough onto lightly greased baking sheets, spacing cookies about 3 inches apart. For soft cookies, bake in a 325° oven for 17 to 19 minutes or until a light golden brown; for crisp cookies, bake in a 350° oven for 16 to 18 minutes or until golden brown. Transfer to racks and let cool. Store air-tight. Makes about 3 dozen.

Coconut-Macadamia Cookies: Follow directions for Chocolate Chip Cookies, but use 2/3 cup granulated sugar and 1 2/3 cups firmly packed brown sugar; increase flour to 3 1/2 cups and omit cinnamon and oats. Omit chocolate chips and walnuts; instead, stir in 2 1/2 cups shredded coconut and 1 1/2 cups very coarsely chopped macadamia nuts. Bake in a 325° oven for 22 to 25 minutes or until golden brown.

Recipe categories: Desserts, Drop cookies, Cookie and brownie.

Rating:

Average rating: 3, total votes: 6

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