Prep 10 mins
Cook 10 mins
Found this recipe about four years ago printed on the back of a five pound bag of Fred Meyer brand granulated sugar. Found the recipe again behind a bookcase recently, too!
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together the butter, both sugars and vanilla until fluffy.
- Beat in eggs.
- Sift together the flour, soda and salt; gradually adding to creamed mixture. Mix until well blended.
- Fold in chocolate chips and nuts.
- Using a small, greased ice cream scoop, drop the cookie dough onto a parchment lined baking sheet.
- Bake for about 10 minutes.
- Remove cookies from oven, cool 1 minute then transfer to wire rack.
If you want your cookies to come out perfect follow these tips 1. Sift the flour first, even if it says no sifting necessary. Make sure you spoon the flour into your measuring cup and don't pack it down, then wipe across the measuring cup with the back of a knife to wipe off any extra flour. If you scoop your measuring cup into the flour, you get air in it and it won't measure right. 2. Sift in the other dry ingredients with the flour. 3. Use 1/2 butter and half Crisco for the butter in the recipe. 4. If you don't want your cookies to spread too much make sure you refrigerate your cookies for at least 2 hours before baking off. You will find you get better results with this method on these cookies. I made as stated with these changes and they came out chewy and delicious. I love the addition of the macadamia nuts to the traditional Chocolate Chip cookie! Thanks Freddy!
I'm with Chessie. These were soft in the middle, but mine spread out everywhere too. That didn't make any difference to the kids who were eating them faster than I could get them baked. I caught one of them eating the dough. Very nice cookie. I did use chocolate chunks instead of chips but that is just our personal preference. Thanks CG...these were really good.
These are very good soft-ish cookies. I say soft-ish because I did something wrong & they spread pretty flat, but were still soft in the middle and delicious. I used about 10 oz of white chocolate chips 1/2 cup of nuts since DH and I like just a bit of these in our cookies. Also, I used a smallish ice cream scoop and it made 13 GIANT cookies...I might use my hands next time.