Chocolate Chip Macadamia Crunch Cookies Recipe
Servings: 12
Ingredients
- 1 c. Butter flavored Crisco
- 3/4 c. Sugar
- 1/2 c. Brown sugar
- 2 x Large eggs
- 2 tsp Vanilla
- 2 Tbsp. Buttermilk
- 1 1/2 c. Flour
- 1/2 c. Old-fashioned oatmeal, uncooked
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 pkt Lowfat milk chocolate chips (12 ounce)
- 1 c. Macadamia nuts, minced
Directions
- Who else besides hillary Clinton uses vegetable shortening in chocolate chip cookies Thersa Monk and her 12-year-old daughter, Krystal, of Germantown, MD., for two.
- At least now. For years, the Monks used butter in their baking, but when they saw an opportunity to compete in the Crisco American Baking Celbration, they couldn't resist trying to concoct a recipe with butter flavored Crisco.
- The result: Chocolate Chip Macadamia Crunch Cookies, that won the national $500 prize in the chocolate chip cookie contest in late March.
- With an electric mixer, beat shortening, sugar, brown sugar, Large eggs, vanilla and buttermilk for 3-5 min till very light and fluffy.
- In a separate bowl, mix the flour, oatmeal, baking soda and salt. By hand, add in the shortening mix and stir well. Add in chocolate chips and nuts and stir by hand.
- Chill for at least a half hour till the dough is hard. Drop dough by the Tbsp., about 2" apart, onto a greased insulated cookie sheet. Bake in a preheated 325'F. oven for 16-18 min till the cookies are a light golden.
- Cold cookies on baking sheet for a minute and then remove to cooling rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 315 | |
| Calories from Fat 166 | 53% |
| Total Fat 18.96g | 24% |
| Saturated Fat 10.43g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 328mg | 14% |
| Potassium 62mg | 2% |
| Total Carbs 34.18g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 21.87g | 15% |
| Protein 3.18g | 5% |
