Chocolate Chip Macadamia Crunch Cookies
Chocolate Chip Macadamia Crunch Cookies recipe
Yield
60 servingsPrep
50 minCook
15 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
butter flavored |
*
|
| ¾ | cup | sugar |
|
| ½ | cup | brown sugar |
*
|
| 2 | large | eggs |
|
| 2 | teaspoons | vanilla extract |
|
| 2 | tablespoons | buttermilk |
|
| 1 ½ | cups | all-purpose flour |
|
| ½ | cup |
oatmeal
old-fashioned, uncooked |
|
| 1 | teaspoon | baking soda |
|
| ½ | teaspoon | salt |
|
| 12 | ounces | milk chocolate chips |
|
| 1 | cup |
macadamia nuts
chopped |
*
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Directions
With an electric mixer, beat shortening, sugar, brown sugar, eggs, vanilla and buttermilk for 3 to 5 minutes until very light and fluffy.
In a separate bowl, mix the flour, oatmeal, baking soda and salt.
By hand, add the shortening mixture and stir well.
Add chocolate chips and nuts and stir by hand.
Refrigerate for at least a half hour until the dough is firm.
Drop dough by the tablespoon, about 2" apart, onto a greased insulated cookie sheet.
Bake in a preheated 325F oven for 16 to 18 minutes until the cookies are a light golden brown.
Cool cookies on baking sheet for a minute and then remove to cooling rack.
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