Ingredients
- 1 /2 cup butter-flavored shortening
- 1 /2 cup butter, softened
- 1 cup packed brown sugar
- 3 /4 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 -1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 /8 teaspoon salt
- 1 cup miniature semisweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup vanilla or white chips
- 4 ounces bittersweet chocolate, coarsely chopped
- 3 /4 cup English toffee bits or almond brickle chips
- 1 /2 cup chopped pecans
- View Recipe
- Directions
- Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely.
- Nutrition Facts
- 1 each: 115 calories, 7g fat (3g saturated fat), 10mg cholesterol, 48mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.
- Originally published as Super Chunky Cookies in Country Discoveries January/February 2001
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Preparation
Step 1
Prep: 15 min. Bake: 10 min./batch
In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.
Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely.
Nutrition Facts
1 each: 115 calories, 7g fat (3g saturated fat), 10mg cholesterol, 48mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Super Chunky Cookies in Country Discoveries January/February 2001