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Nutrition Facts
Serving Size 27 g
(Approx. 60 Servings)
Amount Per Serving
Calories 100 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 3 g 0%
Trans Fat 15.0 g
Cholesterol 15 mg 5%
Sodium 55 mg 2%
Total Carbohydrate 12 g 4%
Dietary Fiber 0 g 0%
Sugars 8 g
Protein 1 g
Vitamin A 2% Iron 2%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cinnamon Chocolate Chip Cookies

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
60  People


Recipe makes 60 Servings

2 cup(s) flour
1 Tbsp ground cinnamon
1 Tsp baking soda
3/4 Tsp kosher salt
1 cup(s) unsalted butter, softened
1 1/4 cup(s) sugar
1 cup(s) light brown sugar
2 eggs, large
2 Tsp pure vanilla extract
12 Oz semi sweet chocolate chips
1 cup(s) walnuts, chopped
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Preheat oven to 375°F.
Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside.
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
Add eggs and vanilla. Mix well.
Gradually beat in flour mixture on low speed until well mixed.
Stir in chocolate chips and walnuts. Refrigerate 1 hour.
Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
Bake 8 to 10 minutes or until lightly browned.
Cool on baking sheets 1 minute then transfer to wire racks to cool completely.



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