0.0 – 0 reviews • Nut Recipes
| Total: |
45 min |
| Prep: |
30 min |
| Cook: |
15 min |
| Yield: |
4 dozen cookies |
Ingredients
- 1 cup Crisco® Butter Flavor All-Vegetable Shortening
- or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 1/4 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 2 tsps. vanilla extract
- 1/2 tsp. water
- 3 cups Pillsbury BEST® All Purpose Flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 (10 oz.) pkg. semi-sweet chocolate chunks
- 1 (4 oz.) pkg. German sweet chocolate, cut into small, chunk-size pieces
- 2 (2 oz.) white baking bars, cut into small, chunk-size pieces
- 1 cup flaked coconut
- 1/2 cup almond brickle chips
Instructions
- HEAT oven to 350 degrees F.
- COMBINE shortening, brown sugar and granulated sugar in large bowl; beat at medium speed until well blended. Add eggs, vanilla and water. Beat until well blended.
- COMBINE flour, baking soda and salt in medium bowl. Add, one cup at a time, to shortening mixture. Beat at low speed until blended. Stir in semi-sweet chocolate chunks, sweet chocolate pieces, white baking bar pieces, coconut and brickle chips until blended. Drop by heaping tablespoonfuls 3 inches apart onto ungreased baking sheet.
- BAKE 12 to 15 minutes or until set but not browned. Cool 2 minutes on baking sheets, transfer to cooling racks to cool completely.
Nutrition Facts
| Serving Size |
1 of 48 servings |
| Calories |
164 |
| Total Fat |
9 g |
| Saturated Fat |
3 g |
| Carbohydrates |
19 g |
| Dietary Fiber |
1 g |
| Sugar |
12 g |
| Protein |
2 g |
| Cholesterol |
8 mg |
| Sodium |
57 mg |