Recipe by Engrossed
This is my improved version of the "Best-Ever Chocolate Chip Cookies" recipe card I received in the mail years ago. Now they really are the best! *I first made these when I was younger and loved very sweet cookies...now I agree with some reviews, they are too sweet so am adjusting the sugar.
- 1 1⁄2 cups all-purpose flour (can use part or all whole-wheat)
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons ground cinnamon
- 1 cup butter (now I use coconut oil) or 1 cup margarine (now I use coconut oil) or 1 cup Crisco, softened (now I use coconut oil)
- 1⁄2 cup light brown sugar, firmly packed
- 1⁄2-1 cup granulated sugar (depending on how sweet you would like them)
- 1 large egg
- 1 1⁄2 teaspoons vanilla extract
- 1 cup ground walnuts (can grind in blender)
- 1 cup old fashioned oats
- 1 cup semi-sweet chocolate chips
- 1 cup raisins
Directions See How It's Made
- In a small bowl mix flour, baking soda and cinnamon.
- In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
- At a low speed, beat in flour mixture until blended.
- Stir in ground walnuts, oats, chocolate chips and raisins.
- Cover with plastic wrap and chill for 1 hour.
- Preheat oven to 350.
- Grease 2 baking sheets.
- Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
- Bake cookies until lightly browned around the edges, 10 to 12 minutes.
- Transfer to flattened brown paper bags or wire racks to cool.
- This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!