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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Here's a new and different Chocolate chip cookie. We've added a variety of tastes and textures including old-fashioned oats, crisp rice cereal, shredded coconut and walnuts. (of course, these cookies also contain lots of semi-sweet chocolate chips!!) Everyone will simply love them!! Ingredients:
1 1/2 sticks crisco all-vegetable shortening sticks |
2 cups firmly packed brown sugar |
2 large eggs |
1 tablespoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups old fashioned oats |
2 cups crisp rice cereal |
1 cup shredded coconut |
1 cup walnuts, chopped |
2 cups semi-sweet chocolate chips |
Directions:
1. Heat oven to 350°F.
2. Beat shortening, brown sugar, eggs and vanilla in large bowl, at medium speed of electric mixer until well blended.
3. Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. By hand stir in oats, rice cereal, coconut, nuts, and chocolate chips with spoon. Drop by heaping teaspoonfuls 2-inches apart onto ungreased baking sheet.
4. Bake 10-12 minutes or until light brown and just set in center. Cool 1 minute on baking sheet. Place on cooling rack.
5. VARIATIONS:.
6. CHOCOLATE CHUNK COOKIES: prepare dough as directed above, substituting 8oz. coarsely chopped semi-sweet chocolate for chocolate chips. Drop dough by Tablespoonfuls 3-inches apart onto ungreased cookie sheets. Bake at 375 for 9-12 minutes or until light golden brown. immediately remove from cookie sheets. makes 3 dozen cookies.
7. FESTIVE KID-SIZED COOKIES: Prepare dough as directed above omitting 1/2 cup sugar, semi-sweet chocolate chips and chopped nuts. Increase vanilla to 2 tablespoons Stir in 1 cup red and green candy-coated chocolate pieces and 1/2 cup shelled sunflower seeds into prepared dough. Cover with plastic wrap and refrigerate if necessary for easier handling. Shape into 2-inch balls. Place 4-inches apart on ungreased cookie sheets. Press an additional 1/2 cup candy-coated pieces into balls to decorate tops of cookies. Bake at 350F for 15-20 minutes or until light golden brown, Cool 2 minutes. Remove from cookie sheets. Makes 14 large cookies.
8. PEANUT BUTTER CUP COOKIES: Prepare dough as directed above, substituting 4 packages (51g) milk chocolate-covered peanut butter cups, cut into 1/4-1/2 inch pieces, for chocolate chips. Substitute 1/2 cup chopped peanuts for walnuts. Bake as directed above. Makes 4 dozen cookies.
9. CHOCOLATE-DRIZZLED CHOCOLATE CHIP COOKIES: Prepare dough and bake as directed above. In small saucepan over low heat, melt an additional 1/2 cup semi-sweet chips with 1 tablespoons shortening, stirring constantly. Drizzle over cooled cookies. Allow to set before storing. Makes 4 dozen cookies.
10. CHOCOLATE-TOPPED COOKIE BARS: Prepared dough as directed above. Spread in ungreased 13x9-inch pan. Bake at 375F for 15-25 minutes or until light golden brown and center is set. Immediately sprinkle an additional 6oz package (1 cup) semi-sweet chocolate chips over top of bars. Let stand 5 minutes. Spread softened chocolate chips evenly over surface. Cool completely. Cut into 36 bars.
11. STREUSEL-TOPPED COOKIE BARS: Prepare dough as directed above. Spread in ungreased 13x9-inch pan. In small bowl, combine 1/4 cup firmly packed brown sugar, 1/4 cup chopped nuts, and 1/2 teaspoons cinnamon. With fork, cut in 1 tablespoons margarine until mixture is crumbly. Sprinkle crumb mixture evenly over dough in pan. Bake at 375F for 15-25 minutes or until light golden brown and center is set. Cool completely. Cut into 36 bars.
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