Amber's Heath Bar Chocolate Chip Cookies
"This is a recipe I found from Paula Deen. I adapted it to my liking and made it a little sweeter! The cookie can be time consuming, but it is well worth it!! It is easiest to mix with a stand mixer. It can me made with a hand held mixer, but is very tiring. The low temperature of the oven helps to keep the cookies soft."
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
4 dozen
ingredients
- 1⁄2 cup Crisco shortening
- 1 cup margarine
- 3 3⁄4 cups all-purpose flour
- 3⁄4 cup sugar
- 1 3⁄4 cups brown sugar (firmly packed)
- 1 teaspoon salt
- 2 teaspoons baking soda
- 3 eggs
- 1 teaspoon vanilla extract
- 1 (12 ounce) bag semi-sweet chocolate chips
- 1 (12 ounce) bag milk chocolate chips
- 1 (8 ounce) bag almond brickle chips
directions
- Pre-heat oven to 315 degrees F. Spray cookie sheets with butter flavored cooking spray.
- Mix butter and crisco at medium speed with and electric mixer. Slowly, add sugars beating mixture very well. Add eggs and vanilla, mixing well.
- Combine flour, baking soda and salt in a separate bowl.
- Slowly add flour mixture to butter mixture beating well.
- Stir in chocolate chips and almond brickle.
- Drop cookies onto cookie sheet measuring with a tablespoon.
- Bake for 12-15 minutes or until golden brown.
- Remove and cool on cooling rack or kitchen towel.
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RECIPE SUBMITTED BY
I am an RN at Baptist Memorial Hospital and work on a surgical/pediatrics floor and love it. I enjoy cooking for family and friends, especially my boyfriend of over 4 years. He tends to love it also. I am absolutely in love with food network and in particular Rachael Ray and Paula Deen.
