Our niece is a
freshman in college and all college freshman need cookies! Right? She likes
chocolate chip but thought it might be fun to find something a little different
and perhaps something with a family connection . . . and that made me think of Aunt Waunita’s
Delicious Cookies. Although I used her recipe, I took the liberty to rename them — Loaded Chocolate Chip Cookies.
Loaded Chocolate Chip
Cookies Make about 5 ½ dozen (about
3 tablespoon sized cookies)
1 cup (2 sticks) butter, softened
1 cup vegetable (canola) oil
1 cup packed brown sugar
1 cup granulated sugar
1 egg
1 teaspoons vanilla
3 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup oatmeal (regular or quick)
1 ¼ cups crisp rice cereal
1 (12 oz.) pkg. dark or semi-sweet chocolate chips
½ to ¾ cup chopped & toasted pecans (bake in a 350° oven
for about 5 min., watching closely)
- Blend butter, oil and sugars.
- Add egg and vanilla; mix.
- Add dry ingredients (flour through rice cereal) and mix thoroughly.
- Blend in chocolate chips and pecans.
- Chill dough for about an hour.
- Line baking sheet with silicon mats, or line with parchment and spray with pan release.
- Using a cookie scoop, portion dough and arrange on cookies sheet (about a 9 to 12 per sheet).
- Add cookies to preheated 350° oven and bake for 10 to 15 minutes — just until lightly browned.
- Remove form oven, cool slightly and transfer cookies to
cooling rack.
- Once cool, pack for transporting to Kansas State!
Some of our other favorite chocolate chip cookies recipes
include:
Recipe without photos . . .
Loaded Chocolate Chip Cookies Make about 5 ½ dozen (about 3 tablespoon sized cookies)
1 cup (2 sticks) butter, softened
1 cup vegetable (canola) oil
1 cup packed brown sugar
1 cup granulated sugar
1 egg
1 teaspoons vanilla
3 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup oatmeal (regular or quick)
1 ¼ cups crisp rice cereal
1 (12 oz.) pkg. dark or semi-sweet chocolate chips
½ to ¾ cup chopped & toasted pecans (bake in a 350° oven for about 5 min., watching closely)
- Blend butter, oil and sugars.
- Add egg and vanilla; mix.
- Add dry ingredients (flour through rice cereal) and mix thoroughly.
- Blend in chocolate chips and pecans.
- Chill dough for about an hour.
- Line baking sheet with silicon mats, or line with parchment and spray with pan release.
- Using a cookie scoop, portion dough and arrange on cookies sheet (about 9 to 12
- Add cookies to preheated 350° oven and bake for 10 to 15 minutes — just until lightly browned.
- Remove form oven, cool slightly and transfer cookies to cooling rack.
- Once cool, pack for transporting to Erin’s college dorm!
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