Monday, July 7, 2014

Outrageous Chocolate Chip Cookies

For years one of my favorite cookie recipes has been these Outrageous Chocolate Chip Cookies from My husband is somewhat of a cookie purist and prefers either chocolate chip pecan, oatmeal pecan, or peanut butter, but I like a combo of the three.

I think my few changes to the recipe - almond butter and peanut butter, white whole wheat, almond flavor, toasted pecans, grated chocolate - make it even better.

Using an ice cream scoop, for me this recipe makes 15 nice-sized cookies that are slightly crisp on the edges and soft and melty inside.

Outrageous Chocolate Chip Cookies
Adapted from the Allrecipes version here

1/2 cup salted butter, softened
1/2 cup white sugar
1/3 cup packed brown sugar
1/4 cup peanut butter
1/4 cup almond butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 egg
3/4 cup unbleached flour
1/4 cup white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats, pulsed a few times in food processor
1 cup semisweet chocolate chips
2 oz grated German chocolate
1/4 cup toasted pecans, chopped

Preheat oven to 350 degrees F. Prepare cookie sheets with parchment paper.

In medium bowl, cream together butter and sugars until smooth. Add peanut butter, almond butter, vanilla, almond extract, and egg until well blended. Combine flour, baking soda and salt; mix on low speed just until combined.

Mix oats,chocolate chips, grated chocolate, and pecans; add to dough and mix on low speed until evenly distributed.

Use cookie scoop and drop dough on prepared pans, about 3 inches apart. Slightly flatten, and bake 10 to 12 minutes until edges start to brown. Cool on cookie sheets about 5 minutes before transferring to wire rack.


  1. These cookies look amazing! I want to make them AND your red velvet cake. Decisions, decisions...

  2. These look and sound like the perfect cookie to me. I see the pecans and it makes me want one now! :)


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