Chocolate Chip Refrigerator Cookies

"These are simple, and very, very good...they have a tender crisp texture..you can make the dough up to 2 months ahead, and can have homemade cookies in 15 minutes..simply, remove from freezer, slice and bake.."
 
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Ready In:
22mins
Ingredients:
11
Yields:
40-45 2 1/2
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ingredients

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directions

  • in a medium bowl, thoroughly stir together the flour, baking powder, and salt, set aside.
  • In large bowl, with electric mixer on medium speed, beat together butter, oil, brown sugar, and sugar till fluffy and well blended. add the egg and vanilla and beat until evenly incorporated.
  • Beat or stir in the flour mixture, then the chocolate morsels and walnuts or pecans, is using, until evenly incorporated.
  • Spoon half the dough onto a sheet of wax paper, forming a rough log, about 7" long. Repeat with second dough portion.
  • Smooth the wax paper around the dough to help form the logs.
  • Refrigerate the dough for 30-40 minutes, or until firmed up and easier to handle.Reshape the logs, smoothing them further. roll the logs up in sheets of plastic wrap, twisting the ends to keep wrap from unrolling.
  • Freeze the logs until completely frozen, at least 3 hours.
  • Bake immediately or transfer to an airtight plastic bag and freeze for up to 2 months.
  • Preheat oven to 375*.
  • Grease several baking sheets or coat with nonstick spray.
  • Carefully peel the plastic wrap from a dough log. Using a large sharp knife, cut crosswise into generous 1/4" thick slices; due to the morsels, the dough won't cut neatly. so it may be necessary to pat and smooth the slices back into shape.
  • Using a spatula, carefully transfer slices to baking sheets, spacing about 2" apart. If desired, repeat with second log -- or save to bake another time.
  • Bake in upper third of oven for 7-10 minutes or just slightly darker around the edges. Reverse sheet from front to back halfway through baking.
  • Transfer sheet to wire rack until cookies firm up -- 1-2 min.Using a spatula, transfer cookies to wire rack.
  • Let stand until completely cooled.
  • May store in refrigerator up to 1 week.or freeze 1 1/2-2 months.

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Reviews

  1. Following this recipe I got cookies which were fragile - next time I will leave out the cooking oil, as I think 1/2 cup of butter is enough shortening.
     
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RECIPE SUBMITTED BY

I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
 
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