Chippers Recipes

CRUNCHY CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CLIPPER CHIPPERS

Steps:

• With an electric mixer, cream the butter, sugar, vanilla, Frangelico and Tia Maria until light and fluffy.
• Add the eggs and beat well.
• Combine the flour, baking soda and salt. Gradually stir the flour into the butter mixture using a large kitchen sppon.
• PLACE IN STORAGE CONTAINER AND REFRIGERATE OVERNIGHT.
• Preheat oven to 325 degrees.
• Scoop one teaspoon of cookie dough for each cookie onto an ungreased cookie sheet.
• Bake at 325 degrees for approximately 10-13 minutes until golden brown.
• Cool slightly and serve while warm.
• Helpful hint: The dough may be refrigerated up to several days in advance. It also freezes well for future use.

CHERRY CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 375°F.
• Whisk together flour, baking powder, cinnamon, and salt in a small bowl. Beat together butter and sugars in a large bowl with an electric mixer until blended and add eggs, 1 at a time, beating well after each addition, and vanilla. Beat in flour mixture on low speed until blended well, then mix in chocolate chips and cherries with a wooden spoon.
• Put level tablespoons of dough 1‚ inches apart on greased baking sheets and bake in batches in middle of oven until golden around edges, 12 to 15 minutes. Cool on sheets 2 minutes before transferring to a rack to cool completely.

TWO-CHIP CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, margarine and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and pecans if desired., Drop by rounded tablespoonfuls 1 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake 8-10 minutes or until lightly browned. Remove to wire racks.

PEANUT BUTTER CHIPPERS

Steps:

• In a small bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-14 minutes or until golden brown. Remove to wire racks.

OATMEAL CHIPPERS

Steps:

• Preheat oven to 350°F
• Sift together salt, baking soda, and 1 1/4 cups flour.
• In a separate bowl combine 1 cup flour, coconut, chopped nuts, chocolate chips, and oatmeal.
• With an electric mixer at medium speed, cream butter and sugar together until fluffy.
• Mix in eggs one at a time.
• At low speed, stir in flour mixture until well combined.
• Add vanilla extract and mix until combined.
• Add remaining ingredients and mix thoroughly at lowest speed of mixer or by hand.
• Drop by tablespoons at least 2" apart onto ungreased cookie sheets.
• Bake 10-12 minutes.
• Let the cookies sit for a couple of minutes to firm up, then remove with a spatula and put on racks to cool.
• When completely cool store in an airtight container.

NO-FAIL CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 375°F. Finely grind oats in processor. Add flour, baking soda and salt and blend 5 seconds.
• Beat butter and both sugars in large bowl until well blended. Beat in eggs and vanilla. Mix in dry ingredients. Mix in walnuts and chocolate chips.
• For each cookie, form 2 rounded tablespoons dough into ball and place on ungreased baking sheets; flatten slightly. Bake until edges are golden brown, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

TRIPLE CHIPPERS

Steps:

• Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in white, butterscotch and chocolate chips.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.

PARTY CHOCOLATE CHIPPERS

Steps:

• Heat oven to 375°F. In medium bowl, stir together softened butter and egg. Stir in cookie mix until soft dough forms.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
• Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet.