Chips Galore Cookies
Total TimePrep: 10 min. + chilling Bake: 20 min./batch
- 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
- 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.
- 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.
Nutrition Facts2 each: 191 calories, 12g fat (5g saturated fat), 19mg cholesterol, 92mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 3g protein.
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Jun 1, 2015
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!
Sep 19, 2014
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
Aug 5, 2013
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!
May 16, 2013
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".
May 9, 2012
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.
Nov 25, 2010
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.