Trio Chip Cookies

Besides using three different kinds of chips, milk chocolate, white chocolate & peanut butter, in this recipe. Shortening is also used; this ingredient adds a smoothness and flakiness to the cookie. To keep the baked cookies standing tall, corn starch is also added.

½ cup shortening

½ cup salted butter

2 ½ cups all-purpose flour

1 cup packed brown sugar

½ cup sugar

2 eggs

1 teaspoon vanilla

½ teaspoon baking soda

½ teaspoon corn starch

1 cup milk chocolate chips

1 cup white chocolate chips

1 cup peanut butter chips

Cream the shortening, butter together until fluffy, add both sugars & eggs. Next add flour, a little at a time, so not to over load and slow down the mixer. Add the vanilla, baking soda, corn starch, mix until combined, about 1-2 minutes on med-high, do not over mix. Fold in the chips with a spoon or spatula.

Use ¼ cup ice cream scoop to scoop dough to parchment paper baking sheet

Set oven for 375F

Bake for 9 minutes or until the cookie edges start to slightly brown. Check the back cookies on the cookie sheet, they tend to cook faster. Do not over bake; over baking will result in a hard cookie.

After removing the cookies from the oven, leave the cookies on the cookie sheet for 3 minutes to finish baking. Then move them to a cooling rack or clean countertop.

Hello, and welcome. I’m Vic or Papa Vic to my daughter and friends. On this page, you will NOT find how to make meat loaf, macaroni & cheese or any main dish; that’s not my specialty, those are just too boring, I love to create foods like cookies, desserts and snack foods with a twist. All of my recipes are original with a “twist”. The twist might be an ingredient not normally used that will make the food or snack taste really good. Besides alowing you to make foods that taste really great, I offer twisted techniques that put a spin on an already proven idea. Ever heard of Adobo cracker dip? I got it. What about Jalapeno Pepper Cookies? Just look to your left for all of the details and step by step instructions. What if your family each has their own favorite flavor of cookie? With my help, you can make one batch of cookies that can be split three ways and flavored into sugar, chocolate chip and oatmeal cookies. Please, look around, I would love to show you what I have created and how easy it is for you to make these twisted recipes and enjoy them.

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Kicked Up a Notch Oatmeal Raisin Nut Cookies

1 ½ cup raisins

1 egg

1 egg yoke

¾ cup salted butter room temperature

1 ½ cups toasted oats

2 cups all-purpose flour

½ teaspoon baking soda

1 cup brown sugar packed

½ cup sugar

½ teaspoon salt

1 tablespoon vanilla

1 tablespoon cinnamon

1 teaspoon corn starch

1/2 tablespoon nutmeg

¼ cup maple syrup – the real stuff

½ cup nuts – walnuts

DO THIS AT LEAST ONE HOUR BEFORE MIXING

Put the raisins in a small bowl; add eggs , vanilla and cinnamon, stir to coat the raisins, let the raisins soak up the ingredients for at least 1 hour.

Toast the oats, place oats in a small sauce pan, heat to toast the oats, stir frequently. Do not let the oats burn. Oats are toasted when they turn a light brown color, some smoke may be present.

Mix butter, sugars until light and fluffy

Add flour, baking soda, salt, corn starch, nutmeg mix until combined about 2-3 minutes, do not over mix.

Fold in the soaked raisins mixture

Fold in the nuts and toasted oats.

Oven at 325F

Use 1 tablespoon ice cream scoop to scoop dough on to parchment paper cookie sheet.

Bake for 13 minutes.