Nutritional Info

Nutrition Facts

Serving Size 1 (49g)

Calories 183
Calories from Fat 72 (39%)
Amount Per Serving %DIV
Total Fat 8g 12%
Saturated Fat 4.3g 22%
Monounsaturated Fat 3g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 4.1mg 1%
Sodium 101.8mg 4%
Potassium 78.1mg 2%
Total Carbohydrate 27.2g 9%
Dietary Fiber 1.4g 6%
Sugars 16.9g
Protein 2.1g 4%

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Recipe Description
A self-described "chocolate freak" contributed this recipe to "Chefs of the West" in 1980. Many cookie fans agree that these big cookies, chock full of chocolate and walnuts, are indeed the very best they've ever tasted. Bake the cookies one way if you want them soft and chewy, another way if you like them crisp.
Prep time
20 min
Cook time
19 min
Ready In
39 min


Serves Tool

Serves To:USMetric
2 Cup(c)  walnuts, chopped
2 Package(pk)  semisweet chocolate chips
1 Teaspoon(t)  lemon juice
1 Tablespoon(T)  vanilla
4   eggs
1 Cup(c)  brown sugar, firmly packed
1 1/3 Cup(c)  granulated sugar
1/2 Cup(c)  solid vegetable shortening
1 Cup(c)  butter, at room temperature
1/2 Cup(c)  quick cooking rolled oats
1 Teaspoon(t)  cinnamon, ground (optional)
1 1/2 Teaspoon(t)  salt
2 Teaspoon(t)  baking soda
3 Cup(c)  all purpose flour


In a medium sized bowl, mix flour, baking soda, salt, cinnamon (if desired), and oats. Set aside. In a large bowl, beat butter, shortening, granulated sugar and brown sugar with an electric mixer on high speed until fluffy, about 5 minutes. Beat in eggs, one at a time. Beat in vanilla and lemon juice. Gradually add flour mixture, beating until well blended. Stir in chocolate chips and walnuts. Spoon 1/4 cup portions of dough about 3 inches apart, onto lightly greased baking sheets. For soft cookies, bake in a 325 degree F oven until light golden brown, about 17 to 19 minutes. For crisp cookies, bake in a 350 degree F oven until golden brown, about 16 to 18 minutes. Let cookies cool briefly on baking sheets, then transfer to racks to cool completely. Store airtight.

Additional notes

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