A good cookie to serve company.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.

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  • Beat butter and shortening until soft and creamy. Gradually add the sugars and beat well.

  • Add egg and vanilla and beat well.

  • Combine flour, soda and salt; gradually add to butter mixture beating well after each addition. Stir in chips and nuts.

  • Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes or until done. Remove to wire racks to cool.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

342 calories; 3.4 g protein; 32.4 g carbohydrates; 26 mg cholesterol; 188.7 mg sodium. Full Nutrition

Reviews (178)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2007
I come from a long line of cookie bakers, and this was a very good recipe! I made a few revisions myself, such as blending all ingredients in a glass bowl with a wooden spoon (I'm old school). I also used 1 c. butter-flavored shortening instead of butter/ shortening combo - it helps the cookies set without spreading too much. I also baked for 10 minutes and let rest on the cookie sheet (lined with aluminum foil, not greased) for an additional minute. The cookies were perfect, and my brother-in-law in Iraq absolutely LOVED them. Read More
(131)

Most helpful critical review

Rating: 1 stars
01/18/2006
These cookies have far too much flour in them when i made them up 2 cups of flour to only 1 cup of chips is too much and it was obvious in tasting them. Read More
(17)
218 Ratings
  • 5 star values: 176
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 7
Rating: 5 stars
08/26/2007
I come from a long line of cookie bakers, and this was a very good recipe! I made a few revisions myself, such as blending all ingredients in a glass bowl with a wooden spoon (I'm old school). I also used 1 c. butter-flavored shortening instead of butter/ shortening combo - it helps the cookies set without spreading too much. I also baked for 10 minutes and let rest on the cookie sheet (lined with aluminum foil, not greased) for an additional minute. The cookies were perfect, and my brother-in-law in Iraq absolutely LOVED them. Read More
(131)
Rating: 5 stars
12/22/2006
I thought these cookies were very good. I lightly greased one cookie sheet and not the other and there was no difference. The cookies on the ungreased sheet did not stick. Loved 'em. Read More
(70)
Rating: 5 stars
01/09/2004
I made and LOVE this recipe the cookies were soft and delicious!! I baked them for 10 minutes also left them on the cookie sheet for one minute. I also used white baking squares chopped of course and they worked great!! Read More
(50)
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Rating: 5 stars
06/15/2006
I followed the recipe with two exceptions: I added a 10 oz. bag of white chocolate chips (almost 2 cups) and only added 5 oz. macadamia nuts. I baked for 9 minutes and they came out perfect! Will definitely make these again. Thanks! Read More
(37)
Rating: 5 stars
01/09/2004
excellent recipe and the cookies turn out chewy..I baked about 9 to 10 min and let set on pan for another 1 min to cool then remove to wire rack to cool. they trun out perfect! I'm surprised not more people have tried this recipe! its a keeper for me! Read More
(31)
Rating: 5 stars
01/09/2004
I use this recipe all the time and usually just use whatever nuts and chocolate I have around the house. A great basic recipe! Thanks! Read More
(31)
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Rating: 5 stars
08/06/2007
This cookie is outstanding! I baked them for a little less than the time suggested because I love chewy cookies:) I will definitely save this recipe! Read More
(18)
Rating: 1 stars
01/18/2006
These cookies have far too much flour in them when i made them up 2 cups of flour to only 1 cup of chips is too much and it was obvious in tasting them. Read More
(17)
Rating: 4 stars
10/15/2004
I'd also suggest cutting back on the butter or shortening.. although I didn't have a problem with spreading grease seeped out as the cookies were cooking which caused some of the edges to be slightly "crispy" and burnt even with decreased cooking time. Otherwise the cookie was good; soft and chewy. Read More
(17)