Ann's Chocolate Chip Cookies
My mother used to bake these cookies. I call this recipe my own, though, since I've made a few changes over the years.—Ann Petereson, Camano Island, Washington
- Preparing Time: 25 minutes
- Total Time: 35 minutes
- Served Person: 54
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups semisweet chocolate chips
- 3/4 teaspoon salt
- 1 cup brown sugar packed
- 1 cup sugar
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 cup flaked coconut
- 1 cup shortening
- 2 cups old-fashioned oats
- 1/2 teaspoon ground tone'sâ® ground cinnamon
- 1 cup chopped walnuts optional
- Carbohydrate 17.0753428564229 g
- Cholesterol 17.409081162177 mg
- Fat 8.98915207234552 g
- Fiber 1.01271298398374 g
- Protein 2.14818067967315 g
- Saturated Fat 4.23254399057576 g
- Serving Size 1 1 Serving (36g)
- Sodium 1126.55473452713 mg
- Sugar 16.0626298724391 g
- Trans Fat 0.594217590952376 g
- Calories 153 calories
In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in the chips, coconut and walnuts if desired. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing from pans to wire racks.
