Crisp Chocolate Cookies For 100 By Freda Recipes

CRISPY CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
• Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
• Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
• Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.

THREE HUNDRED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a very large bowl, cream sugars and butter. Add eggs and vanilla. Combine dry ingredients and add gradually to creamed mixture. Stir in chocolate chips.
• Scoop with ice cream scoop onto baking sheets. Flatten balls with wet hands. Bake for 10-12 minutes or until start to brown.

CRISPY CHOCOLATE COOKIES

Steps:

• Pre-heat oven to 350 degrees Fahrenheit
• cream together butter and sugars.
• add honey, egg and vanilla.
• Mix dry ingredients.
• slowly add dry ingredients to wet, mixing thoroughly (I usually do this in 2 or three stages).
• Using two spoons, scoop desired amount of dough onto one spoon, dunk in raw sugar (if desired), then use the second spoon to slide the dough onto your pan, sugar side up.
• Bake 10-12 minutes for softer cookies, longer for crispier cookies.

SOFT CHOCOLATE CHIP COOKIE BY FREDA

Steps:

• Preheat Oven @ 375. Bake oats in a shallow pan for 10 min. @ 375 until toasted. stir well once, during toasting. Place oats in a food processor, or blender, til ground, and set aside.
• Lets make Cookies; in a mixing bowl, beat Butter, Add brn sugar,soda, & salt.Beat til mixed well. Add eggs yogurt, and vanilla beat til mixed well. Beat in as much flour as you can blend with the mixer.
• stir in with a wooden spoon the Oats, and any remaining flour. Stir in Choc Chips.
• Drop by rounded teaspoon, 2" apart on ungreased baking sheet.
• Bake 375 for 9-11 min. or til bottoms are browned. transfer to parchmnet paper, or wire rack to cool. Diabetic: one cookie is one serving Total sugar (g) 7 Carbs (g) 12 Calories 82 Diabetic exchange (de) starch 1

LUBY'S GERMAN CHOCOLATE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl combine the sugar, flour, cornstarch and cocoa. Add water and melted butter whisk until combined. Add the eggs one at a time, beating well after each one. Add the milk and beat until well blended. Stir in the coconut, pecans and vanilla. Pour batter into the pie shell.
• Bake at 375 degrees F (190 degrees C) for 45 minutes or until firm.

COCONUT CRUNCH COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips and almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.

LEMON COOKIES FOR 100 BY FREDA

Steps:

• Pan size: 18X26 (makes 8 pans) @ 2 cookies each Bake @ 375 12-14 min. Preheat Oven. TIP: (This is a Commercial recipe) Must have a very Large Commercial mixer, or Cut recipe in 1/2 & make 2 batches.
• Place all ingredients in mixer in order listed. Using Mixer at Low speed, Mis for 1-2 minutes, or til batter is smooth. Scrape down sides of bowl during mixing.
• Divide Dough into 10 portions. Form into Rolls 2" thick and roll into Powdered sugar.
• Slice each roll into 20 pieces. Dip tops into powdered sugar, then place in rows, 4 X 6 on greased baking pans. (do not flatten these cookies.) Bake 12-14 min. Loosen from pan while warm, & remove from pan to cool. TIP: For Orange Cookioes; you can omit the Lemon flavoring and add ORANGE Flavoring in its place along with 1 oz grated orange rind. Tip 2: For Vanilla Cookies; Omit Lemon flavoring and use 2 TBS Vanilla extract flavoring

TWICE-BAKED ALMOND COOKIES

Steps:

• Position rack in center of oven and preheat to 425°F. Butter and flour 13 x 9 x 2-inch metal baking pan. Sift flour and salt into medium bowl. Whisk sugar, eggs, honey and orange flower water in large bowl to blend well. Gradually add flour mixture, stirring just until blended. Stir in almonds. Spoon batter into prepared pan. Using back of spoon, spread batter evenly to smooth top.
• Bake until dough puffs and is pale golden, about 20 minutes. Cool 5 minutes. Turn pastry out onto rack; cool completely. Maintain oven temperature. Cut pastry crosswise into 1/2-inch-wide strips. Cut each strip diagonally into 3 pieces. Arrange cookies, cut side down, on 2 baking sheets. Bake until cookies are golden, about 14 minutes. Transfer cookies to racks; cool. (Can be prepared 5 days ahead. Store airtight at room temperature.)