Nathan's Cookies (Chewy Chocolate Chip Sprinkle Cookies)

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Nutritional Info
  • Servings Per Recipe: 55
  • 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

View full nutritional breakdown of Nathan's Cookies (Chewy Chocolate Chip Sprinkle Cookies) calories by ingredient


Introduction

So called because one of the kids at school (Nathan, duh) was so enthralled by the first batch (made for the Mother's Day event on Friday) that he asked me if I would please make them soon. I'm a softie, what can I say?

Thanks to Mom for her recipe, it's never steered me wrong - and was the first cookie one of the teachers (who is almost 60) *ever* made! So called because one of the kids at school (Nathan, duh) was so enthralled by the first batch (made for the Mother's Day event on Friday) that he asked me if I would please make them soon. I'm a softie, what can I say?

Thanks to Mom for her recipe, it's never steered me wrong - and was the first cookie one of the teachers (who is almost 60) *ever* made!
Number of Servings: 55

Ingredients

    1 ½ cups non-hydrogenated vegetable shortening
    2 cups packed dark brown sugar (I like Demerara)
    1/3 cup granulated sugar
    3 tbsp milk
    2 tbsp pure vanilla
    2 eggs
    1 egg yolk
    1 tbsp honey
    2 ½ cups flour
    1 cup whole wheat flour
    ½ tbsp baking soda
    ½ tbsp salt
    ¼ tsp nutmeg
    2 cups chocolate chips
    ¼ cup multicoloured sprinkles

Directions

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.