Ryan’s notes

Mom's Chocolate Chip Cookies

I grew up with these cookies. Every time we'd go to a bake sale (a few times a year), I'd try all the other cookies and come back to these. I'd tell my mom that they were by far, without question, the best, and they are. The secret ingredient is nostalgia (you may not taste it).

Makes approximately 3 ½ dozen large cookies (a lot); feel free to cut the recipe in half.


  • ¾ cup butter, softened

  • ¾ cup Crisco

  • ⅔ cup sugar

  • 1 cup packed dark brown sugar

  • 1 ½ teaspoons vanilla

  • 2 eggs

  • 1 ½ cups whole wheat flour

  • 1 ½ cups white flour

  • 1 ½ teaspoons baking soda

  • ¼ teaspoon salt

  • 12 oz bag chocolate chips (Ghirardelli double dark works well)

  • 1 overflowing cup macadamia nuts (can use them whole or chop them)

  • 1 overflowing cup oats (quick or old fashioned)

  • 1 overflowing cup coconut


  • Preheat oven to 365F.

  • In large bowl, mix together butter, shortening, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs, one at a time.

  • Gradually add dry ingredients (flours, soda and salt) and mix well.

  • Stir in coconut, oats, chocolate, and nuts; mix well.

  • Loosely shape into balls (a scoop works well) and place on un-greased cookie sheets.

  • Bake 6-8 minutes; pull when turning a very light golden brown.

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