EGGLESS CHOCOLATE CHIP COOKIES
These are BIG FAT COOKIES! The lack of egg in this recipe gives the cookies a different texture than most chocolate chip cookies; they are slightly more crispy and less "gooey." It occurs to me that they really remind me of Chips Ahoy cookies, or other commercially produced chocolate chip cookies (maybe McDonald's cookies? I can't tell, but they definitely evoke something I've had before.) :-) Yum!
Provided by spatchcock
Categories Dessert
Time 55m
Yield 6-7 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 300F degrees.
- Beat butter and sugar in bowl of heavy-duty electric mixer until light and creamy.
- Beat in vanilla.
- Add flour and baking powder; beat just until mixed.
- Stir in chocolate pieces and pecans.
- Dough will be firm.
- Shape into 6 or 7 lemon-sized balls.
- Arrange 3 inches apart on ungreased baking sheet.
- Using palm of hand, flatten each cookie to 1/2-inch thickness.
- Bake cookies until faintly browned at edges, about 45 minutes.
- (The cookies are so big that they require a long baking time.) Remove from oven; let cool on wire rack.
Nutrition Facts : Calories 269, Fat 18.5, SaturatedFat 10, Cholesterol 40.7, Sodium 10.2, Carbohydrate 23.8, Fiber 0.9, Sugar 8.6, Protein 2.5
CROSS STITCH COOKIES
There's something about these cookies....no matter if you prefer soft cookies or crisp cookies, rich cookies or bland cookies....you'll keep coming back to these goodies! I was definitely surprised to see that these were not already posted on Zaar, but excited to add a piece of my family history to the pot! A constant in Grandma's cookie jar, these cookies get crunchy after sitting for a few days, but that just adds to the allure. A nice soft in the middle, crunchy on the outside, cinnamon flavored treat- perfect for your holiday trays- everyone will like them! Plus- these ingredients are so readily available that you can literally make fresh cookies in less than 45 minutes!
Provided by MrsKnox2016
Categories Dessert
Time 40m
Yield 36-40 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cream together both sugars, butter and egg until fluffy.
- Add vanilla and combine.
- Add in salt, baking soda, cinnamon, nutmeg and flour then blend until fully combined.
- Lastly, add in the oats and roll by the heaping teaspoon-full and place on greased cookie sheet. Using a fork dipped in water, then white sugar, make a criss-cross pattern on top of each cookie (tines facing left or right, then tines facing up or down)- you don't need to press too hard!
- Bake 10-12 minutes (10 minutes yields crunchy outside, soft center).
- Cool, then store in ziplock bag to keep softness for a few days.
Nutrition Facts : Calories 103.8, Fat 5.5, SaturatedFat 3.3, Cholesterol 19.4, Sodium 73.3, Carbohydrate 12.6, Fiber 0.4, Sugar 5.8, Protein 1.3
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