Special Chocolate Chip Cookies Recipe

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Special Chocolate Chip Cookies Recipe

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With oats, vanilla chips, a crunch candy bar and a strawberry drizzle, each bite of this cookie is packed with wonderful flavor!
MAKES:
56 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min./batch + cooling
MAKES:
56 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min./batch + cooling

Ingredients

  • 1/2 cup quick-cooking oats
  • 1 Nestlé Crunch candy bar (1.4 ounces), broken into pieces
  • 1/4 cup chopped pecans
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup vanilla or white chips
  • ICING:
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 2 teaspoons strawberry or raspberry extract
  • 1 to 2 drops red food coloring, optional

Directions

In a food processor, combine the oats, candy bar and pecans. Cover and process until finely chopped; set aside. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and reserved oat mixture; gradually add to creamed mixture. Stir in chips.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
Combine the icing ingredients until smooth; drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 4-1/2 dozen.
Originally published as Special Chocolate Chip Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p88

Nutritional Facts

1 each: 124 calories, 6g fat (3g saturated fat), 17mg cholesterol, 84mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.

  • 1/2 cup quick-cooking oats
  • 1 Nestlé Crunch candy bar (1.4 ounces), broken into pieces
  • 1/4 cup chopped pecans
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup vanilla or white chips
  • ICING:
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 2 teaspoons strawberry or raspberry extract
  • 1 to 2 drops red food coloring, optional
  1. In a food processor, combine the oats, candy bar and pecans. Cover and process until finely chopped; set aside. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and reserved oat mixture; gradually add to creamed mixture. Stir in chips.
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
  3. Combine the icing ingredients until smooth; drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 4-1/2 dozen.
Originally published as Special Chocolate Chip Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p88

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