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
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
- 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
Step-by-step
- 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.
Crisp golden edges yield immediately to a chewy interior loaded with oats, coconut, and toasted walnuts. Achieving this texture requires precise preparation before the baking sheet ever enters the oven.
The Power of Proper Creaming
Creaming shortening and both sugars for a full three to five minutes incorporates microscopic air pockets. Baking soda and baking powder then expand into these pockets during the initial stages of baking at 375 degrees Fahrenheit. Skipping this mechanical aeration yields dense, flat rounds instead of thick, evenly risen cookies. Scrape down the mixing bowl twice to ensure uniform incorporation.
Managing Temperature and Timing
Baking takes eight to ten minutes per batch. Watch the perimeters closely; remove the pans from the oven the moment the edges turn lightly golden. Leave the baked items on the hot metal sheet for precisely two minutes to finish setting their structure before transferring them to wire cooling racks. Pair these spiced, sweet treats with a cold glass of whole milk to balance the rich profile of chocolate and coconut.
