(I Just Made the Best) Chocolate Chip Cookies!

TooAllergic's Note:

soft, dense, crunchy, sweet, melt-in-your-mouth. . .

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Serves: 36

Yield: 1.0 cookie

• ½ cup granulated sugar
• ¾ cup brown sugar
• ½ cup unsalted butter , soft
• ½ cup shortening
• 2 eggs
• ½ teaspoon almond extract
• 1 ½ teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt , scant
• 1 cup quick-cooking oat
• ½ cup white chocolate chips
• ½ cup semi-sweet chocolate chips
• ½ cup walnuts
• ½ cup unsweetened flaked coconut

Directions:

1. Heat oven to 365 degrees, fahrenheit.
2. Cream together the sugars with the softened butter and shortening.
3. Beat in the eggs and extracts.
4. Stir together the flour, baking soda, and salt. Add to the batter.
5. Add the remaining ingredients and stir until mixed, careful not to over mix.
6. Let the batter rest 20 minutes in the refrigerator.
7. Scoop heaping soup-spoon sized balls of batter and slightly flatten on a cookie sheet. You should fit 10-12 on a standard size cookie sheet.
8. Bake 9-12 minutes. Do not over bake! They will keep cooking when they come out of the oven, because they are so dense. My oven cooks unevenly, so I always rotate the cookie sheets half way through.
9. Let rest for 2-3 minutes on the cookie sheet and then cool on a wire rack.
10. Store in an airtight container (if they last!).