CHERRY CHIP COOKIES
Steps:
- Preheat the oven to 350°F, and line a large baking sheet with parchment paper.
- In a large mixing bowl, add cream cheese. Beat with a hand mixer until smooth and creamy. Add the egg and mix on medium until combined, scraping down the sides of the bowl as needed.
- Slowly add the sugar cookie mix to the bowl, and continue to mix on medium until all ingredients are incorporated.
- Gently fold in the cherry chips.
- Using a 2 tablespoon scoop, add the dough to the lined baking sheet, leaving 2 inches on each side to allow for spreading.
- Bake 8-12 minutes, or until golden brown.
- Allow the cookies to cool slightly before serving.
Nutrition Facts : Calories 169 kcal, ServingSize 1 serving
CHERRY CHIP COOKIES I
A chip cookie with a difference! Light, crispy and eggless, these cookies are a great after-school treat with a cold mug of milk.
Provided by Jolyn Renshaw
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine margarine, confectioner's sugar and vanilla. Beat until fluffy. Add flour, baking soda and oats. Mix well. Stir in cherry flavored chips (other flavors work well, too!).
- Drop by rounded teaspoonful onto ungreased cookie sheets and flatten slightly with fingers. Bake for 12 minutes. Remove immediately from cookie sheets and onto wire racks to cool.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 33.7 g, Fat 19.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 228.3 mg, Sugar 10.1 g
CHERRY CHIP COOKIES
Make and share this Cherry Chip Cookies recipe from Food.com.
Provided by cookieswap
Categories Drop Cookies
Time 35m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 375*F.
- Combine butter flavored crisco, brown sugar, milk, and cherry extract in large bowl.
- Beat at medium speed until well blended.
- Beat egg into creamed mixture.
- Combine flour, salt, and baking soda.
- Mix into creamed mixture just until blended.
- Stir in cherry chips and almonds.
- Drop rounded tablespoons of dough 3-inches apart on an ungreased baking sheet.
- Bake at 375*F.
- for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies.
- DO NOT OVERBAKE.
- Cool 2 minutes on baking sheet.
- Remove cookies to racks to cool completely.
Nutrition Facts : Calories 139.5, Fat 6.8, SaturatedFat 2.7, Cholesterol 12.6, Sodium 144.5, Carbohydrate 18.2, Fiber 0.2, Sugar 11.1, Protein 1.2
CHERRY CHIP COOKIES
-Joan-Marie Gerth, Henderson, Nevada
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar. Add egg yolk and almond extract; mix well. Combine the flour, cornflakes and salt; gradually add to creamed mixture and mix well. Stir in chips. Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Coat bottom of glass with cooking spray, then dip in sugar. Flatten cookies with prepared glass, redipping in sugar as needed. Bake at 375° for 10-12 minutes or until the cookies are golden brown around the edges. Remove to wire racks to cool.
Nutrition Facts : Calories 192 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 130mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
THE BEST CHEWY CHOCOLATE CHIP COOKIES
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, salt, baking powder and baking soda into a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
- Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
CHERRY CHOCOLATE CHIP COOKIES
We run a cherry orchard, so I'm always dreaming up new cherry recipes. These cookies are among of my family's favorites.-Pamela Alexander, Prosser, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, soak cherries in hot water for at least 10 minutes., Meanwhile, in a large bowl, cream the shortening, butter and sugars until light and fluffy. Beat in the eggs, orange zest and vanilla. Combine the oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the chocolate chips and cherries with liquid., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 286 calories, Fat 11g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 148mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
CHEWY CHERRY-OATMEAL COOKIES
Cherry-oatmeal cookies are a nice twist on a classic. Serve these at your next gathering, or make a batch and slip one into your loved one's lunch bag.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
- In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
- Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.
CHERRY CHIP ALMOND COOKIES
I had bought cherry chips on a whim and know what to do with them. Until I had tasted this cookie and thought the pairing would be great. They came out nicely. My kids loved them.
Provided by Blue-eyed 70s Chick
Categories Dessert
Time 15m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix flour, baking powder, and salt in a bowl set aside.
- Cream your butter, then slowly add your sugar. Blend well.
- Add your eggs,vanilla and almond extract.
- Slowly blend in flour mixture. Add your chips, drop by teaspoonful onto cookie sheet.
- Bake for about 10 minute.
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