Rating: 4.9 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Makes about 7 dozen cookies

Recipe Summary

Servings:
42
Yield:
7 dozen
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Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease cookie sheets.

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  • In a large bowl, cream sugars, butter and shortening. Beat in eggs and vanilla until well blended.

  • Mix in sifted flours, salt and baking soda and stir well.

  • Stir in remaining ingredients.

  • Drop in teaspoon size balls on greased baking sheet about 2 inches apart. Bake 8 minutes or until edges are brown.

Nutrition Facts

281 calories; protein 3.5g; carbohydrates 36.5g; fat 14.7g; cholesterol 26.4mg; sodium 215.1mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
12/21/2009
I'm very surprised more people haven't tried this recipe. It makes GREAT cookies!!! They remind me of favorite choc. chip cookies I get from a local restaurant. I was searching around to find a recipe that was close to them and I found it!! Definitely roll them in a ball--don't smash and be generous with the portions. You won't be disappointed! Read More
(6)
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/21/2009
I'm very surprised more people haven't tried this recipe. It makes GREAT cookies!!! They remind me of favorite choc. chip cookies I get from a local restaurant. I was searching around to find a recipe that was close to them and I found it!! Definitely roll them in a ball--don't smash and be generous with the portions. You won't be disappointed! Read More
(6)
Rating: 5 stars
03/11/2010
This is a great recipe. I made it as written but made big balls which took about 14 minutes (in my oven) to cook. By making them big they stayed very moist inside and crispy outside and didn't spread much. Next time I make them I'll add flax seed and craisins-super easy to change up the additions. thanks! Read More
(3)
Rating: 4 stars
01/27/2011
Great cookie!! I had to bake mine for 15 minutes but I rolled balls the size of walnuts so that may be the reason. This is definitely a keeper! Read More
(2)
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Rating: 5 stars
06/27/2011
These are excellent cookies. I brought them to work to share and several people asked for the recipe. I made just a couple little changes. I substituted pecans for the walnuts. I didn't have enough chocolate chips so I used some toffee chips to make up the difference. And I added 2 T of wheat germ and 1/4 c flaxseed meal just for the health of it all. Read More
Rating: 5 stars
09/09/2011
Delicious nice and slightly crisp edges with soft centers. I didn't have any coconut but the cookies didn't need it. Plus I didn't tell my "hates whole wheat" kids that there was whole wheat flour in these--and they never noticed! Thank you R.Huddle for the recipe. Read More
Rating: 5 stars
10/14/2016
These cookies are amazing everyone loves them! Read More
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Rating: 5 stars
04/05/2020
My first review I forgot to say, I reduced the recipe to 32 servings, but I ended up with 60 - 3 to 4 inch cookies. I guess I'll take some to work! Read More
Rating: 5 stars
04/20/2021
I love this recipe, I've made it quite a few times but I've made it vegan and healthier! If anyone would like my substitutions here they are: reduced brown sugar to 3/4 cup, reduced white sugar to 1/2 cup, added 1/4 cup monk fruit sweetener, 1 cup vegan margarine, 3/4 cup light olive oil, dairy free dark chocolate chips, 2 tblsp ground flax +2 tblsp chia seeds + 3/4 cup water subbed for the 4 eggs. I also reduced the salt to 1 1/2 tsps. I used a cookie scoop, flattened them slightly with a fork and baked for 10 minutes at 350. Everything else I usually keep the same, although I have also subbed the walnuts with pepitas or pecans and/or raisins. They always turn out great and everyone loves them. Read More