Chippers Recipes

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine flour, cocoa, baking soda, and salt; set aside.
• In a large mixing bowl, beat butter, brown sugar, granulated sugar and vanilla extract until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in milk chocolate chips, oats, and walnuts.
• Drop by slightly rounded tablespoonfuls onto ungreased cookie sheet.
• Bake for about 10 minutes or until edges are firm.
• Let stand on cookie sheet for about 2-3 minutes.
• Remove from cookie sheet and let cool on wire rack.

Steps:

• In a small bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-14 minutes or until golden brown. Remove to wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared 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:

• Preheat oven to 180°C.
• Line 2 large baking trays with baking paper.
• Place butter and sugar in bowl and, using an electric beater beat for 3 minutes or until light and fluffy.
• Add egg and vanilla and beat till well combined.
• Add flour, salt and chocolate also add nuts now is using. Mix well until combined.
• Taking heaped teaspoonfuls roll into balls and flatten slightly between palm of hands.
• Place on prepared tray 5cm apart and bake for 10-15 minutes or until golden around the edges.
• Remove from oven and cool for a few minutes on tray before removing to cooling racks.

Steps:

• Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in white, butterscotch and chocolate chips.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.

Steps:

• Cream shortening, sugars, eggs and vanilla until very fluffy.
• Sift together dry ingredients; stir into creamed mixture.
• Add chocolate chips.
• Refrigerate til well chilled.
• Drop from teaspoon 2" apart onto a cool greased cookie sheet.
• Bake at 350 for 8-10 minutes.
• If I'm in a hurry, I omit putting the dough in the fridge to chill. Still comes out fine.

Steps:

• Heat oven to 375.
• In large bowl, beat brown sugar and butter until light and fluffy.
• Add milk, vanilla, and eggs and blend well.
• Lightly spoon flour into measuring cup and level off.
• Stir in flour, baking powder, baking soda, and salt and mix well.
• Stir in oats, coconut, and chocolate chips.
• Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake at 375 for 9 to 13 minutes or until light golden brown.
• Cool 1 minute and remove from cookie sheets.
• Cool completely.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, margarine and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and pecans if desired., Drop by rounded tablespoonfuls 1 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake 8-10 minutes or until lightly browned. Remove to wire racks.

Steps:

• With an electric mixer, cream the butter, sugar, vanilla, Frangelico and Tia Maria until light and fluffy.
• Add the eggs and beat well.
• Combine the flour, baking soda and salt. Gradually stir the flour into the butter mixture using a large kitchen sppon.
• PLACE IN STORAGE CONTAINER AND REFRIGERATE OVERNIGHT.
• Preheat oven to 325 degrees.
• Scoop one teaspoon of cookie dough for each cookie onto an ungreased cookie sheet.
• Bake at 325 degrees for approximately 10-13 minutes until golden brown.
• Cool slightly and serve while warm.
• Helpful hint: The dough may be refrigerated up to several days in advance. It also freezes well for future use.

Steps:

• Preheat oven to 375 degrees F, & lightly grease cookie sheets OR line them with parchment paper.
• In large bowl, beat butter, sugars & eggs until light & fluffy.
• Beat in baking soda, vanilla & salt.
• Blend in oats & flours to make stiff dough.
• Stir in chocolate chips.
• Shape mounded teaspoonfuls of dough into balls.
• Roll balls in sunflower seeds.
• Place balls 2" apart on prepared cookie sheets.
• Bake 8-10 minutes or until firm, but DO NOT OVERBAKE!
• Leave on cookie sheets, & let cool 2 minutes, before transfering cookies to wire rack to cool completely.