SOFT & CHEWY VANILLA BUTTER COOKIES
These are one of my favorite cookies. I love the taste of vanilla and butter and this simple cookie is full of that great flavor!
Provided by Dine Dish
Categories Dessert
Time 30m
Yield 36-48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water, vanilla and butter-flavored extract until well mixed.
- Add the flour, baking soda and salt to the mixing bowl and mix well.
- Cover and refrigerate dough for 30 minutes.
- Roll dough into 1 inch balls; slightly flatten and place on ungreased cookie sheet.
- Place in preheated oven and bake for 8-10 minutes or until light brown.
ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES
This is a secret family recipe for chocolate chip cookies! Everyone who tries them begs for more. Enjoy!!
Provided by NICOLEFAUSTHUNT
Categories Desserts Cookies Drop Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 28.1 g, Cholesterol 20.2 mg, Fat 13.7 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 180 mg, Sugar 18.2 g
CRISCO'S IRRESISTABLE PEANUT BUTTER COOKIES
Make and share this Crisco's Irresistable Peanut Butter Cookies recipe from Food.com.
Provided by Kerena
Categories Drop Cookies
Time 44m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 9
Steps:
- HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
- BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
BUTTER FLAVORED CRISCO ULTIMATE CHOCOLATE CHIP COOKIE
Steps:
- Heat oven to 375. Cream butter flavor crisco, brown sugar, milk, and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt, and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. Bake at 375 8 to 10 minutes for chewy cookies (they will look light and moist) or 11 to 13 minutes for crisp cookies DO NOT OVERBAKE. Cool on baking sheet for 2 minutes. Remove to cool rack. 3 dozen 3-inch cookies. Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
Nutrition Facts : Calories 142 calories, Fat 9.12657909722256 g, Carbohydrate 14.7664729167375 g, Cholesterol 7.57861111111111 mg, Fiber 0.948673634777467 g, Protein 1.40497944444478 g, SaturatedFat 3.11748864583339 g, ServingSize 1 1 Serving (28g), Sodium 107.581534722273 mg, Sugar 13.81779928196 g, TransFat 0.441523222222425 g
CHOCOLATE CHIP COOKIES WITH CRISCO
Chocolate Chip Cookies with Crisco are an easy and addictive cookie recipe using Golden Crisco instead of butter. These chewy chocolate chip cookies are loaded with semi sweet chocolate chips.
Provided by Erin
Categories Dessert Recipes
Time 23m
Number Of Ingredients 10
Steps:
- Preheat oven to 375F.
- Dump Crisco, brown sugar and granulated sugar into a large mixing bowl.
- Cream the ingredients together using an electric mixer until no large lumps remain.
- Add egg, milk and vanilla extract to the bowl. Continue mixing with the electric mixer.
- Add flour, salt and baking soda to the bowl. Mix with the electric mixer until ingredients are fully combined.
- Add the chocolate chips to the bowl. Use a rubber spatula to stir the chocolate chips into the cookie dough.
- Roll cookie dough into balls approximately one inch in diameter and place them on a non stick baking sheet leaving at least two inches between the balls.
- Place the baking sheet in the oven and bake the cookies until they are golden brown around the edges. 9-11 minutes.
- Remove the baking sheet from the oven and allow the cookies to cool on the pan for a couple minutes before using a spatula to transfer them to some parchment paper on the counter to finish cooling off.
- Serve and enjoy!
Nutrition Facts : Calories 96 calories
CHOCOLATE CHIP COOKIE BARS BY CRISCO®
These cookie bars are a tasty alternative to traditional chocolate chip cookies. Add coarsely chopped pecans for more variety.
Provided by Allrecipes Member
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Spray 13 x 9-inch baking pan with CRISCO® No-Stick Cooking Spray. Place cooling rack on countertop.
- Place brown sugar, CRISCO® Butter Flavor All-Vegetable Shortening or CRISCO® Butter Flavor Stick, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well.
- Combine flour, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and pecans, if desired.
- Press dough evenly onto bottom of prepared pan. Bake at for 20 to 25 minutes or until lightly browned and firm in the center. DO NOT OVERBAKE.
- Cool completely on cooling rack. Cut into 2 x 1-1/2-inch bars.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 13.1 g, Cholesterol 10.4 mg, Fat 8.1 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.1 g, Sodium 97.1 mg, Sugar 7.7 g
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- Drop by heaping tablespoonfuls (using a cookie scoop works great) 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
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