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Chocolate Chip Cookies At Their Best Recipe
|Butter/Margarine||1 Cup (16 tbs), softened|
|Solid vegetable shortening||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 1⁄3 Cup (21.33 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Rolled oats||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate chips||24 Ounce (2 Large Packages, 12 Ounces Each)|
|Chopped walnuts||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 11029 Calories from Fat 5403
% Daily Value*
Total Fat 615 g946.4%
Saturated Fat 215.4 g1076.8%
Trans Fat 13.5 g
Cholesterol 1329.7 mg
Sodium 7784.5 mg324.4%
Total Carbohydrates 1293 g430.9%
Dietary Fiber 43.4 g173.7%
Sugars 734 g
Protein 137 g274.8%
Vitamin A 132.3% Vitamin C 4.1%
Calcium 64.6% Iron 188.7%
*Based on a 2000 Calorie diet
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 walnuts.
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 325Â° oven for 17 to 19 minutes or until light golden brown; for crisp cookies, bake in a 350Â° oven for 16 to 18 minutes or until golden brown.
Transfer to racks and let cool.