Famous McNutt Cookies

September 22, 2011 § 3 Comments

Here it is, world. The famous secret recipe for Mrs. McNutt’s Chocolate Chip Cookies making its internet debut. My mother has been using this same recipe that she developed in the early nineties over and over to the delight of all who get to enjoy it. Among our family, friends and even school, the round, gray tupperware has become a symbol of our cookies. They are present at every gathering or event, but mostly just because we love to make them and people love to eat them. My brothers and I could bake these cookies from memory by the time we were in elementary school. Although the ingredients and process are simple and don’t stray too far from the usual Toll House recipe, McNutt cookies are unlike any other.


1 stick yellow Crisco

1 cup brown sugar (I prefer C&H)

3/4 cup pure cane sugar

2 eggs

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1 teaspoon salt

2 1/4 cups all-purpose flour

1 1/4 cup semi-sweet chocolate morsels (mini, regular or chunk)


-Preheat oven to 375 degrees.

-In a large mixing bowl, mix Crisco and sugars into a smooth consistency.

-Add two eggs and vanilla and whip until very smooth.

-In the 1 cup measuring cup, mix baking soda, salt and pinch of flour.  Fill up the rest of cup with flour and add

to mix. Add the other 1 1/4 cups flour.

-Mix in chocolate chips!

-On a cookie sheet, use a spoon or scooper to make whatever size cookies you want. Be sure to place a few inches away from each other.

-Bake for nine minutes and check. You may have to wait another minute or two.

-Take them out just when they turn golden and allow to sit on sheet for a few minutes.

-Place on cooling rack for about 10 minutes and enjoy!


Some delicious options with this recipe are to:

-Roll dough into balls and dip in melted milk chocolate morsels to make cookie dough truffles.

-Put ice cream between two cookies and freeze for ice cream sandwich.

-Spread dough in a 9×9″ pan and add brownie batter on top for a wicked dessert!


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