• 8 oz. unsalted butter
  • 3-3/4 oz. vegetable shortening
  • 10 oz. brown sugar
  • 7 oz. granulated sugar
  • 1 tsp. vanilla extract
  • 6 oz. eggs, lightly beaten
  • 18 oz. all-purpose flour
  • 1-1/4 oz. baking soda
  • 1 tsp. salt
  • 1 lb. semi-sweet chocolate chips
  • 8-1/2 oz. OREO Medium Cookie Pieces
  • 8-1/2 oz. Chunky CHIPS AHOY! Cookies, chopped


Nutritional facts are based on a single serving
Calories 460
Total fat 22g
Saturated fat 10g
Trans fat 1g
Cholesterol 45mg
Sodium 590mg
Carbohydrate 63g
Dietary fiber 2g
Sugars 38g
Protein 5g
Calcium 2%DV
Iron 15%DV


  1. Cream  butter, shortening, sugars and vanilla with electric mixer fitted with paddle attachment until smooth and creamy. Gradually add eggs, beating well after each addition. Stir in combined flour, baking soda and salt until well blended. Stir in chocolate chips.
  2. Portion  dough onto parchment paper-lined sheet pans using #8 scoop, spacing about 2 inches apart. Flatten dough slightly. Combine cookie pieces; sprinkle evently onto cookies.
  3. Bake  in 375°F standard oven 16 to 18 min. or until edges are golden brown. Cool on pans 5 min. Remove to cooling rack. Cool completely.
  4. TIP:

    Cookies can prepared ahead of time. Cool completely, then freeze up to 2 weeks before using. When ready to serve, defrost in refrigerator.

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