Dessert
Multi-Chip Cookies
Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
Multi-Chip Cookies
This recipe was created with help of my parents when I was 13 years old (22 years ago). I wanted a large cookie that had allot of stuff in it. We started with a chocolate chip cookie recipe and adapted it as we made more and more of them. My father took these recipes to his office and every time he did I completely sold out which covered the cost of the cookies. I also recall winning a cookie competition with this recipe. The thing that adds flavor to these cookies is the blended oatmeal. I will warn you, these cookies are anything but healthy as you will quickly find out!
Multi-Chip Cookies
Print RecipeServings: 4 people
This recipe was created with help of my parents when I was 13 years old (22 years ago). I wanted a large cookie that had allot of stuff in it. We started with a chocolate chip cookie recipe and adapted it as we made more and more of them. My father took these recipes to his office and every time he did I completely sold out which covered the cost of the cookies. I also recall winning a cookie competition with this recipe. The thing that adds flavor to these cookies is the blended oatmeal. I will warn you, these cookies are anything but healthy as you will quickly find out!
Ingredients
- 1 stick Butter Flavor Crisco Shortening stick 1 cup
- 1 cup white sugar
- 1 cup light brow sugar lightly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups All Purpose Flour
- 1-1/2 cups oats old fashioned whole wheat oats, blended
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1-1/2 cups chips see note below
- Chocolate semi-sweet cholate chips
- White Chocolate chips
- Mini M&M’s
- 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, oatmeal, baking soda, and salt.
- Slowly add the dry ingredients until combined.
- With a large spoon stir in the chips and pecans
- Roll the dough into golf-ball size balls. Put on an ungreased pan (making sure there is plenty of room between them). Bake for 10-12 minutes or until edges are slightly golden.