Butterlesschocolatechipcookies Recipes

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking soda, baking powder and salt and set aside.
• In a mixing bowl cream together oil, brown sugar and white sugar. Beat in eggs one at a time, then add in the vanilla and almond extract.
• Blend in dry ingredients and fold in the chocolate chips.
• Bake for 8 to 9 minutes and then let them cool on the pan before moving them to a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, mix together the applesauce, white sugar and brown sugar until well blended. Beat in the eggs and vanilla. Gradually stir in the flour and oats, then fold in the chocolate chips and butterscotch chips. Drop by heaping spoonfuls onto the prepared baking sheets.
• Bake for 12 to 15 minutes in the preheated oven, until the bottoms are golden. Cool on wire racks. Tip: when you take them out, put them on a spread out paper bag. It'll absorb even more grease and it's easy clean-up.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.
• In a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Make cookies as directed on cookie mix pouch following directions for larger cookies--except substitute squash purée for the butter.

Steps:

• Heat oven to 375°F.
• Combine flour, baking soda and salt. Beat oil and sugars in large bowl with whisk until well blended. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate and nuts.
• Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
• Bake 8 to 10 min. or until edges are lightly browned. Cool 1 min. Remove to wire racks; cool completely.

Steps:

• Preheat the over to 350°F.
• Line two baking sheeting with silicone mats or use non-stick baking pans.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the cocoa powder, sugar, salt, and nuts, and mix for 1 minute on low speed.
• In another bowl, briefly whisk together the vanilla and egg whites.
• Increase the mixer's speed to medium and slowly add the vanilla and egg whites to the dry ingredients. Mix for 2 minutes. Scrape down the inside of the bowl.
• Scoop 2 ounces (a 1/4 cup measuring cup) of the batter onto the prepared sheets, leaving 3 inches between the cookies, which will spread and flatten as they bake (Note: mine did not flatten at all!).
• Place the baking sheets on the middle rack of the oven and immediately reduce the temperature to 320°F.
• Bake for 14 minutes or until small, thin cracks appear on the surface and the cookies are firm to the touch.
• Allow to cool slightly then transfer for a wire rack. Store in an airtight container.