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You can dip your chocolate chip cookies in a warm cup of tea just like you can eat them on the go. Wherever you are and whatever the time may be, you can always enjoy these cookies. You can give them to your children as a treat, or have them during a party!
Oatmeal chocolate chip cookies.
(
Our favorite and best recommendation!)
(Yields 75.)
Ingredients:
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2 cups of brown sugar.
2 cups of granulated sugar.
1 pound (2 cups) of butter.
4 eggs.
1/2 teaspoon of salt.
2 teaspoons of baking powder.
2 teaspoons of vanilla.
4 cups of flour.
5 cups of quick-cooking oatmeal.
16 ounces of semi-sweet chocolate chips.
3 cups of walnuts (or substitute with raisins).
Preparation:
1. Cream the sugars and butter. Add the eggs and beat well.
2. Add the salt, baking powder, baking soda, and vanilla and mix.
3. Stir in the flour and oatmeal.
4. Add the chocolate and nuts.
5. Mold the dough into golf ball size rounds -- seven cookies per baking sheets. Press down lightly.
6. Bake at 400F for 6 to 8 minutes. Do not overbake or underbake.
7. Let the oatmeal chocolate chip cookies cool before removing from baking sheet.
The ultimate chocolate chip cookies.
Ingredients:
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1 1/2 cup of butter.
2 1/2 cup of firmly packed brown sugar. 2 tablespoon of vanilla extract.
2 eggs.
3 1/2 cup of flour.
1 teaspoon of salt.
1 1/2 teaspoon of baking soda.
3 cup of (or one lg. bag) of semi-sweet chocolate chips.
4 tablespoon of milk. (Whole or 2% works best.)
About 1 cup of chopped walnuts or pecans. (Optional)
Preparation:
1. Preheat the oven to 375F.
2. Cream the butter, brown sugar, vanilla, & eggs in a bowl.
3. Mix in the dry ingredients & add the chocolate chips.
4. Using a teaspoon, drop the cookie dough onto an ungreased baking sheet, spaced about 1 inch apart.
5. Bake the chocolate chip cookies for 8-10 minutes.
Notes: Very important! The chocolate chip cookies are done baking when the center looks a little mushy. This makes them chewy & soft. Also, you can add cocoa to the mixture (before baking) if you want fudgy chocolate chip cookies.
Macadamia white chocolate chip cookies.
Ingredients:
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1 cup of butter, softened.
1 1/2 cups of white sugar.
1/2 cups of brown sugar, packed.
2 eggs.
1 1/2 teaspoons of vanilla extract.
3 cups of all-purpose flour.
1/2 teaspoon of baking soda.
1/2 teaspoon of salt.
12 oz. of white chocolate chips. (Make sure that you use white chocolate which you like. Not all white chocolates taste the same and can greatly differ in taste from one chocolate maker to another.)
1 1/2 cups of chopped macadamia nuts.
Preparation:
1. Preheat the oven to 350F (180 C). Lightly grease cookie sheets or line with parchment paper.
2. Cream the butter and sugars in a large bowl until blended and fluffy.
3. Add the eggs and vanilla; beat well.
4. Blend in the flour, baking soda, and salt.
5. Stir in the white chocolate chips and macadamia nuts.
6. Drop the dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.
7. Bake 10 to 12 minutes or until firm. Remove the macadamia white chocolate chip cookies from the wire racks to cool.
White chocolate chip cookies.
(Makes at least 16 cookies.)
Ingredients:
1/2 cup of granulated sugar. 1/4 cup of sweetened condensed milk.
3/4 cup of all-purpose flour.
3/4 cup (1 1/2 sticks/6 oz./170 grams) of butter.
1 teaspoon of baking powder.
1 teaspoon of vanilla extract.
3/4 cup of white chocolate chips.(Make sure that you use white chocolate which you like. Not all white chocolates taste the same and can greatly differ in taste from one chocolate maker to another.)
Preparation:
1. Preheat the oven to 190C/375F.
2. Soften the butter in the microwave for a few seconds. Remove the softened butter from microwave to a large mixing bowl.
3. Add the sugar and mix well.
4. Add the vanilla and the condensed milk and mix.
5. Sift the flour and baking powder together, mix well. Add to the mixture, then stir in the white chocolate chips.
6. Form the cookie dough into little balls, place on cookie sheet, then flatten them out a bit with the back of a spoon.
7. Bake cookies in preheated oven for 15 minutes, until light golden brown.
8. Let the white chocolate chip cookies cool a bit before serving.
Double chocolate chip cookies.
(Makes about 2 1/2 dozen cookies.)
Ingredients:
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1 3/4 cups of all-purpose flour.
3/4 teaspoon of baking soda.
1/4 teaspoon of salt.
8 ounces (2 sticks/1 cup/226 grams) of unsalted butter, at room temperature, cut into small pieces.
1 cup of light brown sugar.
3/4 cup of granulated sugar.
2 large eggs.
1 1/2 teaspoons of vanilla extract.
1 1/2 ounces of bittersweet chocolate, melted in a double boiler, or in microwave.
2 cups of coarsely chopped pecans or walnuts, OR toasted and cooled unsalted peanuts, coarsely chopped.
1 3/4 cups of semi-sweet chocolate chips.
Preparation:
1. Sift together the flour, cocoa, baking soda, and salt. Set aside.
2. In a large bowl of an electric mixer and on medium speed, beat the butter until very creamy.
3. Add the brown and granulated sugars, raising the speed to high when the sugar is incorporated, and continue to mix until fluffy, stopping machine and scraping down sides of bowl and under beaters as necessary.
4. Lower the speed to medium, add the eggs, one at a time, and the vanilla.
5. Stop the machine, scrape in the melted chocolate, and beat until thoroughly combined.
6. Reduce speed to low, gradually add in the flour mixture, and beat just until combined.
7. Add the nuts and chocolate chips, and again beat just until combined. If the dough is soft, wrap in plastic wrap and refrigerate until firm, for 1 to 2 hours.
8. Position the rack in the center of the oven and preheat oven to 350F. Line 2 baking trays with parchment paper.
9. Using a small ice cream scoop, divide the dough into mounds, about 2 tablespoons each, forming small balls of dough. (Dough can be rolled, placed on trays, and refrigerated until needed.)
10. Arrange the rolled balls on the prepared baking trays, about 2 inches apart. Bake until slightly firm to the touch, about 15 minutes, reversing trays front to back after 7 to 8 minutes.
11. Remove chocolate chip cookies from trays with a wide metal spatula and cool on wire rack.
Chocolate-chunk caramel cookies.
(Makes about 50 cookies.)
Ingredients:
-
2 1/2 cups of all-purpose flour.
1 teaspoon of baking soda.
1/2 teaspoon of baking powder.
1/2 teaspoon of salt.
2 sticks (1 cup/8 oz/226 grams) of unsalted butter.
1 cup of granulated sugar.
1/2 cup of firmly packed brown sugar.
2 large eggs.
6 ounces of fine-quality bittersweet chocolate, coarsely chopped.
18 caramels such as Kraft Caramels, coarsely chopped (about 1 cup) or 2/3 cup English Toffee Bits.
1 cup of coarsely chopped pecans.
Preparation:
1. Preheat the oven to 375F (190C).
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In another bowl, with an electric mixer, cream the butter and sugars until they are light and fluffy.
4. Beat in the eggs, 1 at a time, beating well after each addition, and beat in flour mixture.
5. Stir in the chocolate, caramels (or toffee bits, if using), and pecans into dough and drop rounded tablespoons about 2 inches apart onto baking sheets.
6. Bake the cookies in batches in middle of oven 12 to 15 minutes, or until golden.
7. Cool the cookies on baking sheets on racks until firm. Cookies will keep in an airtight container at room temperature for up to 5 days.
