Nathans Cookies ( Chewy Chocolate Chip Sprinkle Cookies )
From jo_jo_ba 10 years ago
- 1 1/2 hours to make
- Serves 55
So called because one of the kids at school (Nathan, duh) was so enthralled by the first batch (made for the Mother's Day event on Friday) that he asked me if I would please make them soon. I'm a softie, what can I say? Read more Thanks to Mom for her recipe, it's never steered me wrong - and was the first cookie one of the teachers (who is almost 60) *ever* made! See less
Ingredients
- 1 ½ cups non-hydrogenated vegetable shortening shopping list
- 2 cups packed dark brown sugar (I like Demerara) shopping list
- 1/3 cup granulated sugar shopping list
- 3 tbsp milk shopping list
- 2 tbsp pure vanilla shopping list
- 2 eggs shopping list
- 1 egg yolk shopping list
- 1 tbsp honey shopping list
- 2 ½ cups flour shopping list
- 1 cup whole wheat flour shopping list
- ½ tbsp baking soda shopping list
- ½ tbsp salt shopping list
- ¼ tsp nutmeg shopping list
- 2 cups chocolate chips shopping list
- ¼ cup multicoloured sprinkles shopping list
How to make it
- In a bowl, cream the shortening, sugars, milk and vanilla until light and fluffy.
- Add eggs, egg yolk and honey, beat well.
- Add the flour, baking soda, salt and nutmeg, beating until just blended.
- By hand, stir in chocolate chips and sprinkles.
- Cover the surface of the dough with plastic wrap and chill 1 hour.
- Preheat the oven to 375ºF.
- Scoop cookies (about 1 ½ - 2 tbsp each) onto parchment-lined sheets 3 inches apart.
- Bake 9 - 11 minutes for chewy cookies, or 12 to 15 minutes for crisp cookies.
- Cool 5 minutes on the baking sheet, then transfer cookies to rack to cool completely.
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