If you're looking for a good crispy chewy chocolate chip cookie, then this recipe is for you! Make a big batch, form into balls and flash freeze. Store in freezer until ready to bake. You'll always have fresh cookies on hand.
Servings 140small cookies when using 1 1/4 inch scoop
Calories 59kcal
Ingredients
1c.butter
1/2c.Crisco butter shortening
2c.brown sugar
2eggs
1T.vanilla
2c.flourlightly spoon flour into measuring cup, not packed
1t.baking soda
1/2t.salt
2c.oatmealregular or instant is fine-I prefer regular
2c.crisp rice cereal
1c.shredded coconutI like Baker's sweetened coconut
2c.semi-sweet chocolate chips
Instructions
Preheat oven to 350°.
In a mixing bowl, combine: butter, shortening, brown sugar, eggs, and vanilla. This recipe is done best with a stand mixer. Check out my Artiste Mixer. Beat at medium speed until well blended.
In a medium bowl, combine: flour, baking soda and salt. Add gradually to creamed mixture at low speed.
Stir in oatmeal, rice cereal, coconut and chocolate chips. You may have to do this with a spoon if your mixer isn't powerful enough.
Use a small scoop (about 1 1/4 inches across) to scoop out cookies for 2 Freestyle Smart Points each or a larger scoop (about 1 1/2 inches across) for cookies 4 Freestyle Smart Points each.
Place a few inches apart on a baking sheet lined with parchment paper. If dough is pretty soft, chill in refrigerator for 15 minutes.
Bake at 350° for about 6-8 minutes (for the small ones) or until light brown and just set in the center.
Cool on baking sheet for at least 5 minutes, then remove to cooling racks.
When completely cool, store in an airtight container.
Notes
I like to make this cookie dough, ball it up and flash freeze on a cookie sheet, then transfer to a big freezer bag. When I want some cookies, I'll take out a few, thaw for 15 minutes and bake. By having them in the freezer ready to go, I always have fresh cookies available.