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Double-Chip Cookies Recipe

These buttery cookies are packed with vanilla and peanut butter chips plus walnuts. I'm never left with any to take home after a potluck dinner.—Diana Dube, Rockland, Maine

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Double-Chip Cookies Recipe

Prep: 15 min. Bake: 10 min./batch

Yield: 60 Servings

15 10 25

Ingredients

2 cups butter, softened
1-1/2 cups sugar
1-1/2 cups packed brown sugar
4 eggs
3 teaspoons vanilla extract
5 cups all-purpose flour
3 teaspoons baking soda
1 teaspoon salt
3 cups chopped walnuts
1 package (12 ounces) vanilla or white chips
1 package (10 ounces) peanut butter chips

Directions

In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in walnuts and chips.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: about 10 dozen.

Editor’s Note: Cookie dough will fit in a large mixing bowl if the recipe is made in two batches.

Nutritional Facts 1 serving (2 each) equals 229 calories, 13 g fat (6 g saturated fat), 32 mg cholesterol, 188 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Double-Chip Cookies in Taste of Home June/July 2000, p50

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Double-Chip Cookies

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(1-1) of 1 reviews

Reviewed on Nov. 30, 2012 by tetonmnts

This is the favorite in my house and among my friends. I leave out the nuts and sometimes change out the white chocolate chips with milk chocolate chips.