One Bowl Brown Sugar Drops Recipes

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended.
• Shape dough into 56 (1 1/2-inch) balls. Roll in sparkling sugar. Place 2 inches apart on ungreased cookie sheet.
• Bake 10 to 13 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
• Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
• Whisk in the eggs until fully combined.
• Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
• Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
• Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
• Let cool completely before cutting.
• Enjoy!

Steps:

• Preaheat oven to 400. In Large bowl mix togather shortening, brown sugar, and eggs. Stir in sour milk or buttermilk. In seperate bowl combine flour, soda and salt. Gradually add dry mixture to moist mixture and mix well. Cover and chill at least 1 hour. Drop teaspoonfuls onto lightly greased baking sheet. Bake until set approx 8 - 10 minutes or until you touch lightly with finger and there is barely a imprint. Approx 6 dozen 2 1/2 inch cookies.

Steps:

• Position a rack in the middle of oven; preheat to 350°.
• Grease several large baking sheets or coat with nonstick spray.
• In a large bowl, vigorously stir the brown sugar into the butter until well blended, mashing out any sugar lumps with the back of a spoon.
• Stir in the egg, vanilla, salt, and baking soda until thoroughly incorporated.
• Stir in the flour and morsels just until evenly incorporated.
• Vigorously stir in the eggs, then the oats; let stand for 5 minutes so the oats can hydrate.
• Drop the dough with a 1 1/2-inch spring-loaded scoop or heaping measuring tablespoonfuls, spacing about 2 inches apart.
• Bake one sheet at a time for 8-12 minutes or until the cookies are barely tinged and almost firm when pressed in the middle; be careful not to over bake.
• Transfer the baking sheets to wire racks; let stand until the cookies firm up just slightly, about 2 minutes.
• Using a wide spatula, transfer the cookies to the wire racks; let cool completely.