Chipsahoychocolatechipcookies Recipes

Steps:

• Bring all ingredients to room temperature. Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside.
• Use an electric mixer to mix the two sugars and shortening. When creamy add the vanilla, salt, and egg white.
• Add the flour 1/2 cup at a time adding a tablespoon of warm water as necessary to mix the flour -- don't exceed 4 tablespoons of water -- this will make a firm dough.
• Mix in chocolate chips. As the dough gets thicker you may want to mix by hand and abandon the electric mixer.
• Roll into 2-inch balls and press down with the palm of the hand to make flat. Bake 12 to 15 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat brown sugar, coconut sugar, butter, and coconut oil with an electric mixer in a large bowl until smooth. Beat the first egg into creamed butter mixture until completely blended; beat in vanilla extract with the last egg.
• Stir hot water and baking soda together in a small bowl until baking soda is dissolved; stir into butter mixture. Add cream of tartar and mix well.
• Mix flour into butter mixture until dough is smooth; fold in walnuts, chia seeds, flax seeds, cocoa nibs, and salt. Drop dough by rounded tablespoons onto prepared baking sheet.
• Bake in the preheated oven until cookies are lightly browned around the edges, about 12 minutes. Transfer cookies to a wire rack to cool.

Steps:

• Preheat oven to 350 degrees.
• Cream sugars and butter.
• Add vanilla and eggs and mix well.
• Combine dry ingredients together and gradually add to creamed mixture.
• Stir in chips and nuts.
• Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
• Bake for 10 to 12 minutes.

Steps:

• Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.
• Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.
• Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
• Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.

Steps:

• Cream butter and both sugars. (I like to cream them really well so I leave the mixer on while I do the next step.).
• Mix all dry ingredients (flour, oats, baking soda and salt) in a separate small bowl.
• Add 2 eggs, one at a time, to creamed ingredients.
• Add vanilla. Mix well.
• Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).
• Mix in chocolate chips.
• I roll these into about golf ball sized balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. The key is to not overbake these! Let them cool for 2 minutes on the cookie sheet and then transfer to wire rack.
• Hint: If your cookies spread too much while baking, try putting the dough in the fridge for a while before baking up the next batch. If that doesn't work, add a bit more flour to it.

Steps:

• Preheat oven to 350.
• Grease and flour 13x9 pan.
• Chop and crush cookies separately and set aside.
• Mix cake mix, water, softened margarine, eggs together well.
• Blend in sour cream.
• Stir in chopped cookies.
• Pour into prepared pan.
• Mix cookie crumbs, pecans, coconut, brown sugar and cinnamon.
• Stir in melted margarine.
• Sprinkle over cake batter.
• Bake 40 minutes ot until toothpick inserted in center comes out clean.
• Cool completely.
• Drizzle with powdered sugar glaze if desired.

Steps:

• Preheat oven to 375°.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
• Add eggs one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in morsels and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Steps:

• Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
• In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
• Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
• Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
• Beat in the egg, then the egg white and vanilla.
• Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
• Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
• Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
• Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
• Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
• Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.

Steps:

• Dip cookies in milk.
• Shake and lay (1 deep) in 9x13 pan.
• Add a layer of Cool Whip.
• Repeat three times.
• Shave hershey bar on top.
• Refrigerate over night.

Steps:

• Arrange 9 cookies in a single layer in 8-inch square pan.
• Pour milk into large bowl.
• Add pudding and whisk 2 minutes.
• Let stand 5 minutes until thickened.
• Fold in Cool Whip.
• Spread 1/3 of mix over cookies. Repeat layers ending with pudding.
• Freeze at least 1 hours.