Come join my group board on Pinterest and share your favorite recipes! Instructions to join at the top of the board.
Consider yourself warned.
These cookies are amazing and addictive.
I had fun experimenting while baking for the kids at church, and after these came out of the oven, I had a really hard time packing some up to take.
Forget the church kids; the cookies are mine.
They're that good.
I added three different kinds of chips and a little touch of cinnamon.
It's not really enough for people to taste the cinnamon while eating them, but it adds something special. It's the kind of ingredient that no one can figure out, but everyone wants to know.
I won't tell if you won't.
Ok, since I'm telling, I guess it's fine to share.
But seriously now, make these. You'll thank me.
Triple Chip Cookies
Makes about 60 cookies
- 1/2 Cup Shortening (Or softened butter, but I'm a fan of cookies made with shortening)
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 2 Eggs
- 1 tsp Vanilla
- 2 1/4 Cup Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1/4 tsp Cinnamon
- 2/3 Cup White Chocolate Chips (My favorite brand)
- 2/3 Cup Semi-Sweet Chocolate Chips (Mini Morsels are the best; more chocolate in every bite!)
- 2/3 Cup Butterscotch Chips (My favorite brand)
- Cream shortening and sugars. Add the eggs and vanilla and beat well.
- Sift or whisk together flour, salt, baking soda, and cinnamon.
- Add flour mixture to sugar mixture and stir until combined.
- Add the chips and stir until combined.
- Place rounded tablespoons of dough on baking sheets.
- Baking in a preheated 350 degree oven for about 11 minutes, rotating sheets after 6 minutes.
- Let the cookies cool on the baking sheet for a few minutes before removing to a rack to cool completely. And by cool completely, I mean eat while still warm.
My son proclaimed that these were the "best cookies ever!" The combination of chips and the little touch of cinnamon make them out of this world. They're perfect for the fall as well, but I'll be making them year-round for sure.
Hope you enjoy!