No Nut Chocolate Chip Cookies Recipes

NO NUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Stir flour with baking soda and salt; set aside.
• In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla extract.
• Gradually blend dry mixture into creamed mixture.
• Stir in chocolate chips.
• Drop tablespoon of dough per cookie onto ungreased cookie sheets.
• Bake at 375 degrees F for 9 to 11 minutes or until golden brown.

CHOCOLATE CHIP COOKIES STRAIGHT UP OR WITH NUTS

Steps:

• In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt and stir just until combined.
• Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
• Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long.

NEVER FLAT CHOCOLATE CHIP COOKIES

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.

NO BUTTER CHOCO-CHIP COOKIES

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.