Great Harvest Bread Company Chocolate Chip Cookies Recipes

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GREAT HARVEST BREAD COMPANY CHOCOLATE CHIP COOKIES



GREAT HARVEST BREAD COMPANY CHOCOLATE CHIP COOKIES image

Yield 24

Number Of Ingredients 11

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups brown sugar, packed
1 cup butter, softened
2 cups rolled oats
2 eggs
2 tablespoons molasses
1 tablespoon milk
1 (12 ounce) pkg semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, and salt; set aside. Beat together brown sugar and butter until well combined. Add oats, eggs, molasses, and milk; beat well. Add dry ingredients to beaten mixture; beat until blended. Stir in chocolate chips. Using a 1/4 cup measuring cup, scoop dough and drop about 3 inches apart onto ungreased cookie sheets. Bake at 350 degrees F for 12 to 13 minutes, until just starting to brown around the outside. Cool 2 minutes on cookie sheets. Remove and cool on racks. Makes 24 giant cookies Adapted from source: Great Harvest Bread Company

GREAT CHOCOLATE CHOCOLATE CHIP COOKIES



Great Chocolate Chocolate Chip Cookies image

These cookies are great; you get a double-dose of chocolate! My kids love them.

Provided by Winnie

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes     Double Chocolate

Time 40m

Yield 48

Number Of Ingredients 12

¾ cup brown sugar
¾ cup white sugar
½ cup margarine
½ cup shortening
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
2 cups semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat brown sugar, white sugar, margarine, shortening, eggs, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
  • Whisk flour, cocoa powder, baking soda, and salt together in a separate bowl; beat into sugar mixture until you have a dough. Stir chocolate chips and walnuts into dough. Drop rounded teaspoonfuls of dough 2 inches apart onto baking sheets.
  • Bake in the preheated oven until golden and set, 8 to 10 minutes. Cool briefly on the baking sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 122.9 calories, Carbohydrate 14.6 g, Cholesterol 7.8 mg, Fat 7.3 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 2.3 g, Sodium 58.4 mg, Sugar 9.3 g

HARVEST OATMEAL CHOCOLATE CHIP COOKIES



Harvest Oatmeal Chocolate Chip Cookies image

This is a copycat of Great Harvest's Oatmeal Chocolate Chip Cookies. They don't taste exactly the same, but I imagine that's because I don't have a flour mill to grind fresh flour! They do taste very similar though, and whether they're the real deal or not they are my very favorite chocolate chip cookies, with a rich caramel flavor to the dough. YUM!

Provided by PrincessNoKnot

Categories     Dessert

Time 40m

Yield 22-24 big cookies

Number Of Ingredients 12

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups brown sugar, packed
1 cup butter, softened
2 eggs
2 tablespoons molasses
1 tablespoon milk
2 teaspoons vanilla extract
2 cups rolled oats, divided
2 cups chocolate chips

Steps:

  • Preheat oven to 350 degrees F.
  • Combine flour, baking powder, baking soda and salt in a small bowl and mix well. Set aside.
  • Cream together the brown sugar and butter until well combined.
  • Add the eggs one at a time, beating well after each.
  • Mix in the molasses, milk and vanilla.
  • Take one cup of the rolled oats and grind them in a blender or food processor until it is the consistency of coarse flour.
  • Add the ground oats and the remaining cup of rolled oats to the butter mixture and mix well.
  • Now add the flour mixture and mix until combined.
  • Stir in the chocolate chips until evenly distributed throughout the dough.
  • Using a 1/4 cup scoop (my standard size ice cream scoop works well for this) or a measuring cup, scoop the dough onto ungreased cookie sheets 3 inches apart.
  • Bake for 12-13 minutes until the edges are just starting to brown.
  • Remove from oven and cool two minutes on cookie sheets.
  • Remove from cookie sheets to cool completely on racks.

Nutrition Facts : Calories 301.7, Fat 14.2, SaturatedFat 8.3, Cholesterol 39.2, Sodium 160.7, Carbohydrate 43.7, Fiber 2.8, Sugar 28.9, Protein 3.8

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