Dessert, Baking
Multi-Chip Cookies
| Level: Easy |
Total Time: 15 min |
Yield: 20 servings |
I love a perfect cookie with multiple items in them! I developed this recipe with help from my mom when I was a teen. I’d make these cookies for my dad to take to work; whenever I made them they were so popular!. Be sure to let me know what you think! These perfect cookies are great as is or with whatever chips or nuts you have laying around the kitchen.
Multi-Chip Cookies
Print RecipeServings: 20 cookies
These perfect chewy chocolate chip cookies will soon become your favorite cookie recipe! They are easy to stir together and are great to use up leftover chips or nuts. I made this recipe when I was a teen for a competition. Everyone raved about them!
Equipment
- 1 blender
- 1 hand mixer or stand mixer
Ingredients
- 1 cup Crisco Butter Flavor Shortening 1 whole stick
- 1 cup Granulated sugar
- 1 cup Light brown sugar lightly packed
- 2 Eggs
- 1 teaspoon Vanilla extract
- 2 cups All purpose flour
- 1 1/2 cups Old fashioned / rolled oats
- 2 teaspoons Baking soda
- 1 teaspoon Salt
- 1 1/2 cups Chocolate chips / nuts see notes below for mixture
- 1 cup Pecans chopped
Instructions
- Preheat oven to 375° F.
- Using a blender, blend the oatmeal until smooth cornmeal-like consistency is reached.
- In the bowl of a stand mixer or with a hand mixer, cream Crisco, white sugar, brown sugar, eggs, and vanilla extract until smooth.
- In a separate bowl whisk together flour, blended oatmeal, baking soda, and salt.
- Slowly add the dry ingredients into the shortening mixture until combined (you may need to stir by hand).
- With a large spoon stir in the chips and pecans.
- Roll the dough into 2 1/2" - 3" balls (#8 scoop). Put 2 side by side on an ungreased baking sheet (making sure there is plenty of room between them). Bake for 10-12 minutes or until edges are just starting to turn golden. This will result in more chewy and less crispy cookies.
Notes
- If a nut free version is desired, replace the nut with other ingredients as desired.
- I usually use a mixture of semi-sweet chocolate chips, white chocolate chips and mini M&Ms, but you can use whatever combination of chips you choose. Try these with caramel or milk chocolate chips - I'm sure they'll be just as good!
- Make sure to leave at least 2-3 inches between each cookies as they will be extremely large when cooked. You can make these closer to 2" in diameter (#20 scoop).
- I use Quaker Old Fashioned Oats.
- 1 stick of Crisco Butter Flavor Shortening is the same as 1 cup.