I know we all have our own favorite recipe for chocolate chip cookies and I know I have been posting new recipes with you as well, but I was on a quest to keep making chocolate chip cookies until I found the best chew chocolate chip recipe out there. From my experience, it is easy to have a chewy chocolate chip cookie recipe when they come out of the oven but the real test of a chewy chocolate chip cookie is the next day, are your cookies still moist and chewy?
I posted around to ask who had the best chocolate chip recipe and was introduced to this recipe. I was intrigued because of a few things:
- It has marshmallow fluff in it so I thought maybe that would help with the chewy part
- I know from my past that using oats always creates moisture
- Using a blend of shortening and butter always creates more of a chewy chocolate chip cookie
- I’m always opened to try new recipes…lol
Place the crisco and butter in a bowl
Place in the microwave for seconds
Continue “semi-melting” your butter in 15-20 second increments until you reach this consistency
add your eggs and sugar (sorry I only have a photo of the white sugar in the mix), see the butter/crisco in the mix?
add your marshmallow fluff and mix well
in a food processor place your oats
process until it’s the consistency of flour
add this to your flour (dry ingredients)
and mix to combine
add to your butter mixture in small batches
add your chocolate chips and nuts (optional), mix until well combined
place 1/2 of your mix on saran wrap
roll it into a log
refrigerate for 3 hours…3 hours later, preheat your oven, using an ice cream scoop (click here to purchase the perfect scooper for you), scoop out your dough and bake
Serve warm out of the oven with milk
This recipe definitely served it’s purpose of chewy and moist, because of the brown sugar, white sugar and marshmallow they tend to be on the sweeter side. Once the dough is rolled in the sarah wrap, you can keep it in your refrigerator up to 2 weeks. You can also freeze the dough for up to 1 month.
Thank you for visiting my site.
If you enjoyed this recipe, please leave a comment and if you enjoy my site, please subscribe to my site. To subscribe, go to the box listed on the top of the page “Subscribe Via Email” and input your email address.
**In subscribing, you will be emailed a link to confirm the subscription, be sure to click on that link to activate your account.
Thank you again ~ Patty Limatola-Tanenbaum