Chips Galore Cookies Recipe
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 tablespoon almond extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups each semisweet chocolate chips, milk chocolate chips and vanilla or white chips
- 1-1/2 cups chopped pecans
- 1-1/2 cups chopped walnuts
- 1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Combine chips and nuts; stir into dough. Cover and refrigerate for 1 hour or until easy to handle.
- 2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 dozen.
1 serving (2 each) equals 191 calories, 12 g fat (5 g saturated fat), 19 mg cholesterol, 92 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.
Reviews for Chips Galore Cookies
"Thank you for sharing this recipe,Shauna! I had actually made the recipe when it was first featured in what was then Quick Cooking! I prepared this recipe again and used 1 cup margarine. I used 3/4 cups peanut butter chips, semi-sweet chocolate chips and vanilla chips. I used a 350o F. oven to bake these cookies, rather than 325o F.I baked 9 to 10 minutes. I dropped by teaspoons onto greased baking sheets-I admit that I didn't chill the dough! I'll have to remember about this the next time! These cookies were chewy and soft! I did omit the nut. I rarely add nuts to my cookie dough since nuts can be an allergy problem for some people! I got about 4-1/2 dozen to 5 dozen cookies! These cookies went to the 2 depts. at the hospital today! The Nutrition dept. folks sampled the cookies and really liked them!"
"My husband thought that this cookie was to die for. I used all the morsels that I had opened, peanut butter, semi-sweet and peanut butter. I had a bad of coconut opened and I threw that in to the batter. Also I didn't have pecans so I double the amount of walnuts. The cookie seemed to bake fast so I cut back on baking time. This is a great cookie. I have to hurry and put them away because I already had four and I am a lifetime member of WW. Awesome cookie111111"
"This is a great recipe, and a definite keeper! The addition of almond extract gives it a unique taste difference from other chocolate chip cookie recipes -- one I think is very good. Although I did not have any walnuts, I followed the recipe to a "T" otherwise, and it turned out well. Be sure to refrigerate the dough though, for that keeps the cookies from spreading. Thanks for sharing, Shauna!"
"Shauna that's for sharing your recipe. I usually don't change a recipe, but I needed to use up the partial bags of chips in my baking drawer. Everything in the recipe stayed the same except I used 1 cup of butterscotch morsels, 1 cup milk chocolate morsels, 1 cup white chips, 1 & 1/2 semi-sweet morsels and a cup of dried cranberries. My husband said they were "mighty tastey"."
"Whipped these up exactly as indicated, except left out the walnuts. Just had one, a few minutes after taking the batch out of the oven--oh, so good warm! Wonder if they'll last til they actually cool down. The almond flavoring makes them different from my regular chocolate chip cookies. Think my cookies were smaller--only took 11 minutes to bake. Will definitely add this one to the cookie recipe rotation."
"I made a few modifications: I used dark chocolate chips instead of milk chocolate, I left out the walnuts, and I used vanilla instead of almond flavoring. They turned out really well. My daughter and her friends love them! I will be making these again."