(I Just Made the Best) Chocolate Chip Cookies!

Name: (I Just Made the Best) Chocolate Chip Cookies!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 oats; ½ cup white chocolate chips; ½ cup semi-sweet chocolate chips; ½ cup walnuts; ½ cup unsweetened flaked coconut

Servings: persons

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 oats
½ cup white chocolate chips
½ cup semi-sweet chocolate chips
½ cup walnuts
½ cup unsweetened flaked coconut

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.
5
Add to the batter.
6
Add the remaining ingredients and stir until mixed, careful not to over mix.
7
Let the batter rest 20 minutes in the refrigerator.
8
Scoop heaping soup-spoon sized balls of batter and slightly flatten on a cookie sheet.
9
You should fit 10-12 on a standard size cookie sheet.
10
Bake 9-12 minutes.
11
Do not over bake!
12
They will keep cooking when they come out of the oven, because they are so dense.
13
My oven cooks unevenly, so I always rotate the cookie sheets half way through.
14
Let rest for 2-3 minutes on the cookie sheet and then cool on a wire rack.
15
Store in an airtight container (if they last!
16
).

1171

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ cup granulated sugar, ¾ cup brown sugar, ½ cup unsalted butter, soft, ½ cup shortening, and more.

Yes, (I Just Made the Best) Chocolate Chip Cookies! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!