Soft N Chewy Creamsicle Cookies Recipes

Steps:

• pre heat oven to 375.
• mix flour with baking soda and set aside.
• in a large mixing bowl, combine butter, sugars,and pudding mix,vanilla, and orange extracts.
• beat until smooth and creamy.
• beat in egg, gradually add flour mixture.
• stir in chips and zest.
• roll into balls (size of walnuts) and flatten slightly on to a non greased cookie sheet.
• bake at 375 for 8-10 minutes.
• note: you can use chocolate pudding mix instead of vanilla for a chocolate orange chip cookie yummy.

Steps:

• Preheat oven to 375 degrees.Grease a cookie sheet (I use canola oil pan spray).
• Combine the flour, baking soda, and salt in a bowl. Stir lightly.
• In a separate, larger mixing bowl, cream the shortening, brown sugar and white sugar thoroughly. Crack in eggs, one at a time, beating well after each addition. Add vanilla, mixing well to combine.
• Begin adding the dry mixture to the shortening mixture. Add about 1/4 or 1/3 of the dry mixture at a time, thoroughly blending each addition of flour into the shortening before adding the next.
• If you like a hint of cinnamon in your cookies, add 1/2 teaspoon now (I think its an excellent addition: not so much that anyone notices the cinnamon taste, but it gives the cookies a little more flavor). Stir in the cinnamon.
• Add the chocolate chips and mix into the dough until they are evenly distributed.
• Spoon golf-ball sized mounds of dough onto the baking sheet: I make 12 per tray.
• Bake in the 375 oven for about 10 minutes. Just in case, I would check them once after 8 minutes, and allow them up to 12.
• Remove from the oven when the cookie centers are just set but still soft, and the edges are just browning. Cool on the tray for about 5 minutes, them remove to a cooling rack if you have one, otherwise a plate will be fine.
• Just don't stack them on top of one another while they are still soft!
• Enjoy!

Steps:

• Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream.
• Mix till creamy; add sifted dry ingredients: salt, soda, and flour.
• Chill for several hours or overnight. Roll into balls and flatten with bottom of sugar coated glass.
• Bake at 350°F just until the edges start turning color. Time will vary depending on how large and thick you made your cookies. It is important not to overbake if you want the texture to remain chewy and soft.
• Decorate as desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda, and salt; set aside.
• In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in chocolate chips.
• Drop heaping tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.
• Remove from oven; sprinkle with flaked sea salt. Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat cakes mixes, eggs and oil.
• Roll into 1 inch balls and place on ungreased baking sheets, flatten slightly with back of spoon or fork.
• Bake for about 10 minutes or until almost set.
• Cool on wire racks.
• Filling: In a large mixing bowl, beat together cream cheese, butter and vanilla until fluffy.
• Add sugar gradually, until smooth and spreadable.
• Color with a few drops of food coloring, if desired, for any occasion.
• Spread half of the cookies with filling and top with remaining cookies.
• Store in airtight container in the refrigerator.

Steps:

• Put raisins and water in small saucepan.
• Bring to a boil, cook on low 4 min, set aside.
• Cream shortning, gradually add sugar.
• Add eggs and vanilla.
• Mix dry ing.
• Gradually add to creamed mixture.
• Blend well.
• Stir in nuts and raisins with juice.
• Drop by teaspoons on greased sheets.
• Bake at 350F degrees for 12 minutes.

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.