This twisted chocolate chip cookie recipe is a little different from the average classic. It's thin and chewy and has a few additions you'll love. It also makes about 6 dozen cookies. Perfect for a cookie swap or bakesale event.
A few years back my sister gave me this recipe for chocolate chip cookies which I have tweaked to my liking and I thought it would be a good one to share on the blog.
My daughter gave me the idea to call it "Twisted" because it's rooted in a typical chocolate chip recipe with a few twists. The primary one is adding cinnamon and nutmeg which gives them a nice spice flavor.
As an added bonus, this recipe makes 4-6 dozen cookies, making it a great one for a bake sale, cookie swap or whenever you have many mouths to feed.
Also, it's pretty adaptable so you can change it up by reducing some of the oatmeal or using different types of nuts.
You could also substitute raisins for the chocolate but I don't know why anyone would want to do that.
Twisted Chocolate Chip Cookie Recipe
- 1 c shortening
- 1 c brown sugar
- 1 c sugar
- 1/4 c honey
- 2 eggs
- 1 t vanilla
- 1 1/2 c flour
- 1/4 t nutmeg
- 1 t cinnamon
- 1 t salt
- 1 t baking soda
- 3 c old fashioned oats
- 1 12 oz bag of chocolate chips or chunks
- 3/4 c chopped nuts
- Cream shortening and sugars
- Add honey, eggs and vanilla.
- In a separate bowl stir together flour, nutmeg, cinnamon, salt and baking soda.
- Fold into creamed sugar mixture.
- Stir in oats, nuts and chocolate.
- Bake at 350 degree F for 10-12 minutes or until golden.
- Makes about 4-6 dozen cookies.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.