"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

The Best Ever Chocolate Chip Cookies Recipe

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This recipe for The Best Ever Chocolate Chip Cookies, by , is from The Cleghorn Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Baker
Added: Saturday, May 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 Cup butter, softened
3/4 Cup granulated sugar
3/4 Cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoons baking soda
1/4 teaspoon salt
2 eggs
1-1/2 teaspoons vanilla
1-1/2 Cups all-purpose flour
1-1/2 Cups rolled oats
1-1/2 Cups semi-sweet Chocolate Chunks
1 Cup toasted coconut
1 Cup chopped toasted pecans
1 Cup Michigan dried cherries

Directions:
Directions:
Preheat oven to 350F. Beat butter on medium speed for 30 seconds. Beat in sugars, baking powder, cinnamon, baking soda, and 1/4 teaspoon salt. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the rolled oats. Stir in chocolate chunks, toasted coconut, cherries and pecans.
Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake about 10 minutes or until edges are lightly browned. Transfer to rack; cool.
To store: Layer between waxed paper in an airtight container; cover. Store at room temperate for up to 3 days or freeze for up to 3 months.

Number Of Servings:
Number Of Servings:
5 dozen
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Toasting the coconut and pecans will really add a lot of flavor to these cookies. Everybody loves them!

 

 

 

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