Loaded Chocolate Chip Cookes Recipe

Name: Loaded Chocolate Chip Cookes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Unsalted Butter; 2 cups Granulated White Sugar; 1/2 cups Packed Brown Sugar; 3 whole Eggs; 2 teaspoons Pure Vanilla Extract; 5 cups All-purpose Flour; 2-1/2 teaspoons Baking Soda; 1-1/2 teaspoon Salt; 1-1/2 cup Old Fashioned Rolled Oats; 24 ounces, weight Chocolate Chips, Your Preferred Kind (I Like Hershey's Special Dark Chocolate Chips); 2 cups Chopped Walnuts

Servings: persons

2 cups Unsalted Butter
2 cups Granulated White Sugar
1/2 cups Packed Brown Sugar
3 whole Eggs
2 teaspoons Pure Vanilla Extract
5 cups All-purpose Flour
2-1/2 teaspoons Baking Soda
1-1/2 teaspoon Salt
1-1/2 cup Old Fashioned Rolled Oats
24 ounces, weight Chocolate Chips, Your Preferred Kind (I Like Hershey's Special Dark Chocolate Chips)
2 cups Chopped Walnuts

1
1. Preheat oven to 375u00b0F.
2
2. Cream together butter and sugars with an electic mixer (paddle attachment). Beat for about 2 minutes, until fluffy. Scrape down the sides at least once during the creaming process.
3
3. Add eggs and vanilla. Beat 1 minute. Scrape down the sides and beat another minute. Scrape down the sides again.
4
4. Add flour, baking soda and salt. Beat 1 minute. Scrape down the sides and beat another minute. Scrape down the sides again and beat another minute. Scrape the sides.
5
5. Add oats, chocolate chips and walnuts. Gently mix at lowest speed until combined.
6
6. Drop by 2-tablespoon scoops onto a baking stone or baking sheet. Bake 16 minutes. Let cool 1 minute before removing to a cooling rack.
7
Note: I normally bake off 3 or 4 baking stones' worth then freeze the rest. To freeze, flatten the dough into a rectangle on plastic wrap, about 1 inch thick; try to make it as uniform as possible. Double-wrap it in plastic wrap, then wrap it in heavy-duty foil and freeze. You can unwrap it and cut off the dough in 1-inch chunks to make as many cookies as you want. Just wrap it back and put it back in the freezer.
8
Bake the 1-inch chunks in a baking stone at 375u00b0F for 20 minutes. Do not thaw the dough before baking.

3374

kcal

Calories

193

Fat

370

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 11 ingredients. The key ingredients include: 2 cups Unsalted Butter, 2 cups Granulated White Sugar, 1/2 cups Packed Brown Sugar, 3 whole Eggs, and more.

Yes, Loaded Chocolate Chip Cookes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Loaded Chocolate Chip Cookes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions