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Chocolate Chip Cookies At Their Best Recipe
|Butter/Margarine||1⁄2 Pound, softened (1 Cup)|
|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 12876 Calories from Fat 6975
% Daily Value*
Total Fat 791 g1216.8%
Saturated Fat 230 g1150.2%
Trans Fat 13.5 g
Cholesterol 1333.6 mg
Sodium 7784.7 mg324.4%
Total Carbohydrates 1320 g440.1%
Dietary Fiber 70.9 g283.7%
Sugars 734 g
Protein 183 g366.5%
Vitamin A 133.2% Vitamin C 4.1%
Calcium 83% Iron 239.6%
*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 1/2 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 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.