Not Your Mamas Chocolate Chip Cookies Recipes
MOM'S CHOCOLATE CHIP COOKIES
Chocolate chip cookie made with instant vanilla pudding.
Provided by Pam
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
- Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 30.5 g, Cholesterol 35.8 mg, Fat 12.4 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 7.5 g, Sodium 175.3 mg, Sugar 19.5 g
NOT YOUR MAMA'S CHOCOLATE CHIP COOKIES
A lady I had worked with years ago, brought these cookies in one day and said that if we didn't eat them she would- in one sitting! I hounded that poor woman for months to get this recipe! It sounds like a lot of work but well worth the time and number of ingredients.
Provided by GotBoxer
Categories Drop Cookies
Time 50m
Yield 6 dozen cookies
Number Of Ingredients 15
Steps:
- Combine oil, sugars,egg, vanilla, baking soda, cream of tartar and coconut extract in a large bowl and mix until well blended.
- Add flour 1 cup at a time until well blended.
- Fold in remaining ingredients.
- Drop by tablespoonfuls onto an ungreased cookie sheet.
- Bake at 350 degrees for 10-15 minutes or until golden brown.
- Let set a few minutes then remove to wire racks to cool.
Nutrition Facts : Calories 1663.7, Fat 102.8, SaturatedFat 40.4, Cholesterol 116.6, Sodium 556.9, Carbohydrate 181.2, Fiber 9.9, Sugar 102, Protein 18.2
NOT-$10-A-DOZEN CHOCOLATE CHIP COOKIES (NANCY B'S BAKERY CLONE)
Make and share this Not-$10-A-Dozen Chocolate Chip Cookies (Nancy B's Bakery Clone) recipe from Food.com.
Provided by PeteVenk
Categories Drop Cookies
Time 40m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 12
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Cream butter, peanut butter, and sugars together.
- Add vanilla and eggs one at a time, mixing well after each addition.
- At a low speed add dry ingredients and mix until just combined, about 10 seconds.
- Add chocolate chips and mix as little as possible to evenly distribute.
- Chill dough if desired.
- Scoop 6, 3 1/2 ounce (the size of a racket ball) onto baking sheet lined with parchment. Lightly sprinkle top with sea salt and bake at 350 for 15 to 20 minutes. Will spread to 5-6", so leave ample room. Cookies will still be soft, but beginning to brown.
- Transfer sheet to a wire rack for 12 minutes to cool (DO NOT REMOVE COOKIES).
- Transfer cookies to rack to complete cooling.
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