Perfect Chocolate Chip Cookies
Cook Time
45
mins
Calories
270
Serving Size
18
Carbs
37.5
Fat
12.2
Protein
3.5
description
I... LOVE THESE!!
ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups flour, spooned and leveled
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old fashioned oats
- 1 cup corn flakes
- 1 cup pecans, roughly chopped (and toasted!)
- 1/2 cup coconut flakes (optional)
- 1 cup (6 ounces) peanut butter chips (I used Reese's)
- 1 cup (6 ounces) semi-sweet chocolate chips
directions
- If you want to toast your pecans chop them up and throw them in a dry skillet over medium heat. Toast for 3-5 minutes, until fragrant. Don't let them burn! Remove from heat and let cool while you make the dough.
- In a large bowl or stand mixer, beat the butter until it is light and fluffy.
- Add both sugars and beat well, scraping sides and bottom.
- Add eggs and vanilla, beat well.
- Add the flour but don't mix it in. Add the salt, baking powder, and baking soda to the flour and use a small spoon to blend it with the flour a bit. Then mix in the flour, but stop before it's fully incorporated.
- Add the oats, corn flakes, pecans, and coconut to the bowl. Mix in gently.
- Add the peanut butter chips and chocolate chips and mix until everything is incorporated. Don't over mix, it will make your dough tough.
- Chill the dough in the fridge for at least an hour, or up to 24 hours. (or in the freezer for 30 minutes if you're in a hurry)
- Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper.
- Use a 1/4 cup measuring cup to scoop these onto the pan. Leave at least a couple inches in between each ball of dough.
- Bake at 350 for 12-14 minutes, until the cookies are golden on the edges and they are not too shiny in the middle. (A little shine is okay.)
- Let cool as long as you can before stuffing your face! These are great dipped in milk.