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.
- 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
- 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.
- 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.