No Butter Choco Chip Cookies Recipes

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NO BUTTER CHOCO-CHIP COOKIES



No Butter Choco-Chip Cookies image

These have a lot of oats in them too. This is such a hit in my family. My 16-month old even loves them. I use applesauce instead of butter and cut down on the sugar. You can replace the butterscotch chips with additional chocolate chips if you prefer.

Provided by MUDDYBOOTS

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 48

Number Of Ingredients 9

1 cup applesauce
½ cup white sugar
½ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
2 ¼ cups quick-cooking oats
1 cup semisweet chocolate chips
¼ cup butterscotch-flavored chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, mix together the applesauce, white sugar and brown sugar until well blended. Beat in the eggs and vanilla. Gradually stir in the flour and oats, then fold in the chocolate chips and butterscotch chips. Drop by heaping spoonfuls onto the prepared baking sheets.
  • Bake for 12 to 15 minutes in the preheated oven, until the bottoms are golden. Cool on wire racks. Tip: when you take them out, put them on a spread out paper bag. It'll absorb even more grease and it's easy clean-up.

Nutrition Facts : Calories 70.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 1.8 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 5.3 mg, Sugar 7.4 g

NO BUTTER CHOCOLATE CHIP COOKIES



No Butter Chocolate Chip Cookies image

Need cookies, and you find out you have no butter? No problem! Makes these No Butter Chocolate Chip Cookies and you'll get your cookie fix!

Provided by Lori

Categories     Baking

Time 18m

Number Of Ingredients 9

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla
1/2 cup mini chocolate chips

Steps:

  • Preheat oven to 350 degrees F. Line baking pans with parchment paper or silcone baking sheets. In bowl, stir together flour, baking soda and salt. Set aside. Whisk together both types of sugar, oil, egg and vanilla. Add flour mixture to oil mixture and stir just until blended. Stir in chocolate chips. Using a cookie scoop place dough on prepared baking sheets. Space them about 2 inches apart. Bake for 8-10 minutes. Cool for 2 minutes on cookie sheet, then transfer to a wire rack to continue cooling.

EASY NO BUTTER CHOCOLATE CHIP COOKIES RECIPE



Easy No Butter Chocolate Chip Cookies Recipe image

Easy no butter chocolate chip cookie recipe with vegetable oil.

Time 20m

Number Of Ingredients 10

2 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable oil
3/4 cup brown sugar
3/4 cup white sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup semisweet or milk chocolate chips

Steps:

  • Preheat oven to 375 degrees F.
  • Combine the oil, both sugars, eggs, and both extracts in a medium bowl and mix well.
  • In a separate bowl, whisk the flour, baking soda and salt.
  • Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the chocolate chips.
  • Scoop onto an ungreased cookie sheet. Leave at least 1 inch between cookies.
  • Bake for 8 - 10 minutes or until the edges are starting to brown. Let cool for 5 minutes on the cookie sheet then transfer to a wire cooling rack.

NO-FAIL CHOCOLATE CHIP COOKIES



No-Fail Chocolate Chip Cookies image

These delicious chocolate chip cookies are almost no-fail. No matter what you do with it, they always seem to turn out. Even my ten year old daughter can make them and they still turn out. They are very rich and yummy.

Provided by Amy Seiter

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 42

Number Of Ingredients 9

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ cups butter, softened
1 ¼ cups white sugar
1 ½ cups packed brown sugar
2 eggs
1 tablespoon vanilla extract
1 (24 ounce) bag semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
  • In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 32.9 g, Cholesterol 26.3 mg, Fat 11.7 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 169.6 mg, Sugar 22.4 g

NO-BUTTER CHOCOLATE CHIP COOKIES



No-Butter Chocolate Chip Cookies image

Make and share this No-Butter Chocolate Chip Cookies recipe from Food.com.

Provided by Benjamin

Categories     Dessert

Time 28m

Yield 14-18 Cookies, 6 serving(s)

Number Of Ingredients 8

1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup brown sugar
1/2 cup coconut oil or 1/2 cup vegetable oil
1 large egg
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees Fahrenheit, in a bowl mix coconut oil and an egg. Next, add sugar and brown sugar. Mix. Then, add flour, baking soda, and salt, mix all ingredients. Then mix in chocolate chips. On a cookie sheet put parchment paper or cooking oil on, Put 1 inch cookie dough balls onto cookie sheet, WARNING: Cookies spread out very far when they cook, so don't place them too close to the edge of the cookie sheet or too close too each other.
  • COOK for 12-14 minutes at 350 degrees farenheight. When you take out of oven let cool then scoop them off, now it's time to enjoy your cookies with a glass of milk:).

Nutrition Facts : Calories 516, Fat 27.7, SaturatedFat 21, Cholesterol 31, Sodium 220.1, Carbohydrate 67.5, Fiber 2.5, Sugar 40.9, Protein 5.5

NEVER FLAT CHOCOLATE CHIP COOKIES



Never Flat Chocolate Chip Cookies image

Here's the recipe that will ensure you never again bake FLAT cookies! Recipe and tips from my Aunt. *NOTE: My Aunt swears by melting the butter & shortening for a "better texture", but I'm removing that from the directions because I don't like the results. She also mixes by hand to prevent over-mixing, but I'm including the Mixer directions for those who prefer that. Basically the tips are: use a combo of butter and shortening, don't over-mix, keep everything cool, and don't over-bake.

Provided by GeeWhiz

Categories     Dessert

Time 22m

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cup butter, room temperature
1/2 cup butter flavor shortening, room temperature
1/2 cup granulated sugar, plus
1/8 cup granulated sugar (2 Tablespoons)
3/4 cup packed brown sugar
1 tablespoon vanilla extract
1 tablespoon milk
2 eggs
1 (12 ounce) package semisweet chocolate morsels (either Nestle regular size or Hershey mini size, equal to 2 cups)
1 cup chopped nuts

Steps:

  • Preheat oven to 375 degrees.
  • Combine the flour, baking soda and salt in a small bowl.
  • In another, larger, bowl add the sugars, vanilla and milk; then cream in the butter and shortening by beating on medium-low just until there are no sugar clumps; *be careful not to overmix.
  • Beat in (on medium-low) the eggs, one at a time; then gradually add in your flour mixture; *don't overmix!
  • Stir in the chips and nuts; Regular sized Nestle chips melts fine, but regular sized Hershey chips don't melt fast enough.
  • Drop by rounded tablespoons onto ungreased baking sheets; *Either rinse your cookie sheets in cool water between batches or cool them off in the freezer for a minute (if dough spreads when you place it on the sheet then the edges might burn and the cookies will flatten - no hotter than room temp); also keep your dough cool in the fridge between batches (this is VERY important).
  • Bake for 7 to 11 minutes or until barely golden brown - if you over-bake then you risk all of your hard work turning into flatness.
  • OPTIONS-.
  • If you sub oatmeal or coconut for the nuts, then add in another 1 or 2 T of milk; Peanut butter chips or buterscotch chips can also be substituted for the nuts - the cookies will be a little moister.
  • DO NOT ever use margarine.
  • Salt compliments chocolate and nuts very well, but if you want to omit 1/2 teaspoon then that's fine.

Nutrition Facts : Calories 275.5, Fat 15.3, SaturatedFat 6.3, Cholesterol 28.3, Sodium 299, Carbohydrate 31.7, Fiber 1.8, Sugar 19.7, Protein 3.4

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