Thisnthatcookies Recipes

Steps:

• Sift the flour, kosher salt, baking powder and baking soda together in a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
• Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
• Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Steps:

• Preheat oven to 375° Fahrenheit.
• Combine first 8 ingredients in large bowl, mix well with spoon.
• Blend banana, butter, sugar, eggs, egg whites, and vanilla at medium speed with an electric mixer until well incorporated.
• Add wet ingredients to dry, mix well and allow to stand for 5 minutes.
• Divide in half, then half again.
• Each portion makes 6 cookies. (I used an ice cream scoop to measure out the dough.).
• Bake for 12 minutes on cookie sheet or parchment paper.
• Cookies spread very little during baking. Allow to cool slightly and transfer to wire rack.

Steps:

• Preheat oven to 375 degrees F.
• 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:

• Mix margarine, oil, sugars and egg together.
• Add vanilla, mix well.
• Add dry ingredients, mix well and refrigerate overnight. (This is very important!).
• Drop by spoonfuls onto ungreased cookie sheet.
• Bake at 350 degrees for 10 minutes.