St Benedicts Chocolate Chip Cookies Recipes

SPLENDA BLEND -- CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Combine flour, baking soda, and salt in a small bowl, set aside.
• Beat butter, Splenda sugar blend, brown sugar, and vanilla at medium speed with an electric mixer until blended; add eggs, one at a time, mixing well after each addition; scrape sides of bowl; Gradually add flour mixture, beating until blended, stir in chocolate chips.
• Spoon rounded tablespoons of cookie dough onto ungreased cookie sheets; Bake cookies 9 to 11 minutes or until lightly browned, remove from oven and cool on a wire rack.

OTIS SPUNKMEYER'S CHOCOLATE CHIP COOKIES

Steps:

• Combine flour and baking powder in a small bowl, mix with a whisk, and set aside.
• Melt butter and shortening together.
• Mix together both sugars, salt and vanilla in a large mixing bowl and pour melted butter mixture over.
• Beat well.
• Add each egg separately, beating until creamy.
• Add flour mixture 1/2 cup at a time while beating.
• Stir in nuts and chocolate chips.
• Refrigerate for 1 hour in a covered bowl.
• Preheat oven to 375° Drop cookies by large rounded tablespoonful onto a greased cookie sheet and bake for 10 to 12 minutes or until golden brown.

ST. BENEDICT'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream shortening, sugar, and brown sugar thoroughly.
• Add eggs and cream until light and fluffy.
• In a separate bowl combine flour, salt, and baking soda.
• Add flour mixture to sugar mixture. Mix well.
• Add chocolate chips. Stir or mix until chips are completely combined.
• Drop by spoonful (about 2 T each) onto an un-greased or parchment lined baking sheet.
• Bake until a very light brown color. About 9 minutes.
• Cool on wire racks.