FLUFFY CHOCOLATE CHIP COOKIES
I have loved this recipe for as long as I can remember. I got it from my mother when I was 5 years old. I hope you like it as much as I do! Happy cooking!
Provided by ctrew
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 30m
Yield 72
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat margarine, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth and creamy. Beat first egg into butter mixture. Beat second egg into mixture along with vanilla extract.
- Combine flour, baking soda, and salt in a bowl; stir into creamed margarine mixture until dough is almost white. Fold chocolate chips into dough. Drop small spoonfuls of dough onto a baking sheet.
- Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 10 g, Cholesterol 5.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 82.4 mg, Sugar 7 g
FLUFFY PEANUT BUTTER COOKIES
These are the ultimate rich peanut butter cookie. Definitely not for every day, but great when you want a special treat, maybe for a child's birthday party or a potluck.
Provided by Sackville
Categories Dessert
Time 38m
Yield 4 dozen filled cookies, 10 serving(s)
Number Of Ingredients 13
Steps:
- Cream together shortening, peanut butter and sugars.
- Add vanilla.
- Add eggs, one at a time, beating well after each one.
- Mix together flour, baking soda and salt.
- Add dry ingredients to creamed mixture.
- Shape into 1 inch balls and place on ungreased baking sheets.
- Flatten slightly with a fork.
- Bake at 375 F for about 8 minutes until golden. When you take them out, they will be a bit soft but leave them on the sheet for a couple minutes and they will continue to cook.
- Remove from the sheet and cool on wire racks.
- Meanwhile, in a mixing bowl, beat filling ingredients until smooth.
- Spread on one half of cool cookies and top each with another cookie.
Nutrition Facts : Calories 871.5, Fat 42, SaturatedFat 9.7, Cholesterol 63.8, Sodium 519.5, Carbohydrate 113.8, Fiber 3.3, Sugar 80.3, Protein 15.6
FLUFFY SUGAR COOKIES
These are a classic of my Gram B's. I'm pretty sure I'm the only one in the family that has the recipe & makes them. It would be a shame to let it end with me!
Provided by Missysioux
Categories Drop Cookies
Time 20m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Cream together butter, sugars, egg yolk and sour milk (I add 1 tbsp of sour cream to milk and whisk).
- Mix dry ingredients.
- Mix dry ingredients into creamed butter mixture.
- Fold stiffened egg white into batter.
- Drop batter onto cookie sheets 1 inch apart. sprinkle with additional sugar or cinnamon-sugar mixture, if desired.
- Bake at 375°F for 8-10 minutes.
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(EXACTLY) HOW TO MAKE FLUFFY COOKIES: 11 GENIUS TIPS FOR …
From intothecookiejar.com
- Make Sure Your Baking Soda and Baking Powder aren’t Expired. The leavening agents in cookies, baking soda and baking powder, can go past their “best by” date and lose their potency.
- Use Baking Powder instead of Baking Soda. I always remember the difference between baking powder and baking soda by remembering that Powder = P = puff and Soda = s = spread.
- Roll Your Dough Balls into Cylinders. We learned this hack from Sally’s Baking Addiction and it’s a great one! Sometimes, all you need to do to create puffier cookies is to make sure that the cookie dough is shaped in a way that is going to create more of a puff and not spread so quickly.
- Chill the Dough. Always, always chill the dough if you prefer puffy cookies that don’t spread as easily in the oven. Not chilling the dough is good for flat cookies or chewy cookies (sometimes), but puffy cookies almost always require that dough chilling we all dread because it means it takes us longer to get to the fun eating part!
- Use a Silicone Mat, not a Greased Baking Sheet. One of the little known ways to prevent cookie spread (thus leaving you with a fluffier cookie) is to use something like a silicone mat for baking.
- Add another Egg Yolk. Adding in an egg yolk is a great way to give your cookie more fluffiness, as an egg yolk is going to help add moisture, structure, and puff.
- Substitute 1 Cup Oat Bran with 1 Cup Flour. Some bakers swear by making some substitutions when it comes to flour to help you make puffy cookies. Substitute one cup of flour with one cup of oat bran is a way to end up with a puffier, chewier cookie than normal.
- Increase the Amount of Flour. If you are sticking with flour for your cookies, you can two a couple of other things including increasing the amount of flour.
- Don’t Use Melted Butter. Never use melted butter in a puffy cookie recipe. Part of what makes a cookie puffy is using chilled butter (after putting the dough in the fridge), as it means that it takes longer for the butter to get to its melting point, which leaves you with a taller cookie that hasn’t spread as much.
- Make Sure Baking Sheet is Cool. Warm baking sheets are going to promote cookie spread, which can easily ruin a puffy cookie and turn it into a pancake.
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