Best Ever Chocolate Chip Cookies
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
120 cookies
- Serves:
- 120
ingredients
- 1182.95 ml oatmeal
- 946.36 ml flour
- 9.85 ml baking soda
- 14.79 ml baking powder
- 4.92 ml salt
- 354.88 ml butter, softened
- 118.29 ml shortening
- 473.18 ml white sugar
- 354.88 ml brown sugar
- 118.29 ml molasses
- 4 eggs
- 9.85 ml vanilla
- 680.38 g semi-sweet chocolate chips
- 226.79 g milk chocolate candy bars, chopped fine
- 709.77 ml nuts, chopped
directions
- Measure oatmeal into food processor and blend until oatmeal is fine and powdery.
- Place oatmeal in large bowl.
- Sift in flour, baking soda, baking powder, and salt.
- Stir together with oatmeal until well blended.
- In a seperate large bowl (or stand mixer) cream together butter and sugar.
- Beat in eggs, one at a time.
- Mix in molasses and vanilla until well blended.
- Add in flour in four batches, stirring only until blended.
- Fold in chocolate chips, chocolate bar, and nuts.
- Scoop onto greased cookie sheet, 1 inch apart. Tbsp size scoop will make 120 cookies.
- Bake at 350 for 10-15 minutes, depending on cookie size. Cookies will be crispy on edges, but look soft in center.
- This dough freezes well for up to 2 months in standard freezer.
- To freeze, scoop out 1 cup of dough onto a sheet of wax paper.
- Shape into 2 inch wide log and roll paper around dough.
- Secure edges of paper with rubber bands. It will look like a cookie dough Tootsie Roll.
- To bake, remove dough from wax paper, slice and bake. No thawing required.
- Baking time may need increased 2-3 minutes if dough is frozen.
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Reviews
-
These cookies are great - simultaneously crispy and chewy. The oatmeal gives them flavor, nutrition and texture and makes them sturdy enough for the kids to carry then in their school lunches. They are also gooey enough to please a house full of chocolate lovers. I will be putting some dough in the freezer to see how they turn out when frozen - and will report back. Thanks asmilliken :)