Nutty Chips Galore Cookie
Nutritional Info
- Servings Per Recipe: 52
- Amount Per Serving
- Calories: 179.2
- Total Fat: 10.5 g
- Cholesterol: 9.4 mg
- Sodium: 62.0 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 0.5 g
- Protein: 2.1 g
View full nutritional breakdown of Nutty Chips Galore Cookie calories by ingredient
Introduction
This a modified version of a recipe in the Ultimate Cookie collection by Taste of Home under the name Chips Galore Cookie. I reduced the amount of chips and nuts as I found the original difficult to mix. This a modified version of a recipe in the Ultimate Cookie collection by Taste of Home under the name Chips Galore Cookie. I reduced the amount of chips and nuts as I found the original difficult to mix.Number of Servings: 52
Ingredients
-
1 cup butter softened
¾ c sugar
¾ c packed brown sugar
2 eggs
1 T Almond Extract
2 ¼ c all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 c each of semisweet chocolate chips, milk chocolate chips, & vanilla or white chips (total of 3)
1 cup each of chopped pecans and walnuts
Directions
Directions
1. In a mixing bowl, cream butter and sugars.
2. Add eggs, one at a time, beating well after each
addition.
3. Beat in almond extract.
4. Combine the flour, baking soda and salt;
5. gradually add to creamed mixture.
6. Combine chips and nuts; stir into dough.
7. Cover and refrigerate for 1 hour or until easy to
handle.
8. Drop by tablespoonfuls 2 inches apart onto
greased baking sheets (or parchment paper).
9. Bake at 325° for 18-20 minutes or until golden brown. 10. Remove to wire racks to cool completely.
Yield 48-52
Number of Servings: 52
Recipe submitted by SparkPeople user JODYGATOR1.
1. In a mixing bowl, cream butter and sugars.
2. Add eggs, one at a time, beating well after each
addition.
3. Beat in almond extract.
4. Combine the flour, baking soda and salt;
5. gradually add to creamed mixture.
6. Combine chips and nuts; stir into dough.
7. Cover and refrigerate for 1 hour or until easy to
handle.
8. Drop by tablespoonfuls 2 inches apart onto
greased baking sheets (or parchment paper).
9. Bake at 325° for 18-20 minutes or until golden brown. 10. Remove to wire racks to cool completely.
Yield 48-52
Number of Servings: 52
Recipe submitted by SparkPeople user JODYGATOR1.
