Alwayssoftchocolatechipcookies Recipes

ALWAYS SOFT CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Sift together flour and baking soda, Set aside.
• 2. In a large bowl, cream together the butter, brown sugar and white sugar.
• 3. Beat in the instant pudding mix until well blended.
• 4. Stir in the eggs and vanilla.
• 5. Blend in the flour mixture.
• 6. Stir in the chocolate chips.
• 7. Drop cookies by rounded spoonfuls onto a ungreased cookie sheets.
• 8. Bake for 10-12 minutes. Edges should be golden brown.

ALWAYS SOFT CHOCOLATE CHIP COOKIES

Steps:

• In small bowl, combine flour and baking soda; set aside.
• In large bowl beat butter, sugars, vanilla and pudding until creamy.
• Beat in eggs.
• Gradually add flour mixture, and beat until combined.
• Stir in chocolate chips and nuts (if desired).
• Drop by rounded teaspoons onto ungreased baking sheet.
• Bake at 375 degrees for 8-10 minutes, or until edges are golden brown.
• Cool on baking sheet for 2 minutes before transferring to cooling rack.

SOFT CHOCOLATE CHIP COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
• Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.

ULTRA SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 deg. Sift together the flours and baking soda, set aside.
• In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Beat in the eggs and vanilla. Slowly blend in the flour mixture followed by the rolled oats. Finally, stir in the chocolate chips, butterscotch chips, and M&M's or Reese's.
• Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes, or until cookies just start to turn golden. Cool on wire rack.
• *Note: can use any flavor instant pudding, and sugar-free versions as well. My favorite is one package vanilla and one package butterscotch, but I've also used pistachio and added green food coloring for St. Patrick's Day.
• *Note: the measurements on the chocolate chips, butterscotch chips, and M&M's or Reese's are just estimates--- I usually just pour some in and stir, then add more as needed.