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Best Ever Chocolate Chip Cookies on a blue plate from Gourmet Done Skinny

Best Ever Chocolate Chip Cookies

  • Freestyle Smart Points:3 Freestyle Smart Points per cookie when made with 1 1/4" scoop of dough
  • Author: Gourmet Done Skinny
  • Prep Time: 30 min
  • Cook Time: 8 min
  • Total Time: about 1 hour
  • Yield: 140 small cookies when using 1 1/4 inch scoop
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Description

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.


Ingredients

  • 1 c. butter
  • 1/2 c. Crisco butter shortening
  • 2 c. brown sugar
  • 2 eggs
  • 1 T. vanilla
  • 2 c. flour (lightly spoon flour into measuring cup, not packed)
  • 1 t. baking soda
  • 1/2 t. salt
  • 2 c. oatmeal (regular or instant is fine-I prefer regular)
  • 2 c. crisp rice cereal
  • 1 c. shredded coconut (I like Baker’s sweetened coconut)
  • 2 c. semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°.
  2. 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.
  3. In a medium bowl, combine:  flour, baking soda and salt.  Add gradually to creamed mixture at low speed.
  4. 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.
  5. 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.
  6. Place a few inches apart on a baking sheet lined with parchment paper. If dough is pretty soft, chill in refrigerator for 15 minutes.
  7. Bake at 350° for about 6-8 minutes (for the small ones) or until light brown and just set in the center.
  8. Cool on baking sheet for at least 5 minutes, then remove to cooling racks.
  9. 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.