Nathan's Cookies (Chewy Chocolate Chip Sprinkle Cookies)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 55
Ingredients
1 ½ cups non-hydrogenated vegetable shortening2 cups packed dark brown sugar (I like Demerara)1/3 cup granulated sugar3 tbsp milk2 tbsp pure vanilla2 eggs1 egg yolk1 tbsp honey2 ½ cups flour1 cup whole wheat flour½ tbsp baking soda½ tbsp salt¼ tsp nutmeg2 cups chocolate chips¼ cup multicoloured sprinkles
In a bowl, cream the shortening, sugars, milk and vanilla until light and fluffy.
Add eggs, egg yolk and honey, beat well.
Add the flour, baking soda, salt and nutmeg, beating until just blended.
By hand, stir in chocolate chips and sprinkles.
Cover the surface of the dough with plastic wrap and chill 1 hour.
Preheat the oven to 375ºF.
Scoop cookies (about 1 ½ - 2 tbsp each) onto parchment-lined sheets 3 inches apart.
Bake 9 - 11 minutes for chewy cookies, or 12 to 15 minutes for crisp cookies.
Cool 5 minutes on the baking sheet, then transfer cookies to rack to cool completely.
Serving Size: Makes 55 cookies
Number of Servings: 55
Recipe submitted by SparkPeople user JO_JO_BA.
Add eggs, egg yolk and honey, beat well.
Add the flour, baking soda, salt and nutmeg, beating until just blended.
By hand, stir in chocolate chips and sprinkles.
Cover the surface of the dough with plastic wrap and chill 1 hour.
Preheat the oven to 375ºF.
Scoop cookies (about 1 ½ - 2 tbsp each) onto parchment-lined sheets 3 inches apart.
Bake 9 - 11 minutes for chewy cookies, or 12 to 15 minutes for crisp cookies.
Cool 5 minutes on the baking sheet, then transfer cookies to rack to cool completely.
Serving Size: Makes 55 cookies
Number of Servings: 55
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 160.3
- Total Fat: 8.6 g
- Cholesterol: 10.1 mg
- Sodium: 7.2 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 0.8 g
- Protein: 1.6 g
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