CHOCOLATE CHIP COOKIES
One of the best Chocolate Chip Cookies you will ever try!
Provided by Amanda Rettke
Categories Dessert
Time 22m
Number Of Ingredients 11
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl and set aside.
- Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 5 minutes.
- Reduce speed and add eggs one at a time, then add vanilla.
- Slowly add dry ingredients, mixing until just combined.
- Fold in chocolate chips by hand. Refrigerate dough for24-36 hours.
- DO NOT SKIP REFRIGERATION.
- When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and allow to come to room temperature.
- Drop spoonfuls (2-3 tablespoons) of dough onto baking sheet. Bake for 10-12 minutes.
- Cool on wire rack.
Nutrition Facts : ServingSize 24 g, Calories 167 kcal
WORLD'S BEST COOKIE
Wonderfully crunchy cookie that makes a lot and keeps for a long time.
Provided by Barbara
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Cream together the butter or margarine and sugars.
- Stir in egg, oil, vanilla, baking soda and flour. Mix until well blended.
- Stir in the rest of the ingredients. Drop on cookie sheets. If desired, sprinkle with sugar before baking. Bake for 12 - 15 minutes.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 35.7 g, Cholesterol 28.1 mg, Fat 19.5 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 6.7 g, Sodium 125.8 mg, Sugar 18.1 g
WORLD'S BEST CHOCOLATE CHIP COOKIES
There's not much to say...the name says it all. These are better than Toll House in our book. I make these every Christmas and it is my standard Chocolate Chip Cookie.
Provided by Karen..
Categories Dessert
Time 27m
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream sugars and butter.
- Add vanilla and eggs and mix well.
- Combine dry ingredients together and gradually add to creamed mixture.
- Stir in chips and nuts.
- Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
- Bake for 10 to 12 minutes.
THE WORLD'S BEST COOKIES
I had these fabulous cookies during a wine dinner weekend at an inn in Ogonquit Maine. The recipe is courtesy of the caterer, but they give credit to the San Francisco ala Carte, a cookbook by the Junior League of San Francisco, 1979.
Provided by KelBel
Categories Drop Cookies
Time 22m
Yield 8 dozen, 96 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees
- Cream together the butter and sugars until light and fluffy
- Stir in egg, oil, vanilla.
- Combine flour, baking soda and salt.
- Combine with egg mixture until well blended.
- Stir in the rest of the ingredients.
- Place on ungreased cookie sheet into balls the size of walnuts and flatten with a fork in criss cross pattern.
- Bake for 12 minutes.
- Cool on cookie sheet for a few minutes before removing.
WORLD'S BEST COOKIES
Steps:
- Preheat oven to 325 degrees F. In mixing bowl, cream butter and margarine. Add sugars, vanilla, and oil. Beat until smooth. Add egg and beat again until smooth. Add flour, salt, baking soda, and cream of tartar. Add nuts, oats, coconut and Rice Krispies. Fold in until well blended. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle. Spray cookie sheets lightly. Pinch off small piece about the size of a marble. Flatten with your fingers. (Regular size cookie sheet will hold 24) Bake for 8 to 10 minutes. After taking them out of the oven, leave on the cookie sheets for a few minutes. Cool on racks.
WORLD'S BEST COOKIES
This recipe was in a local paper many years ago. They may not be the world's best cookies but they are sure in the running. I have made them many many times and these cookies disappear very quickly. They are crisp & crunchy
Provided by Bergy
Categories Drop Cookies
Time 50m
Yield 100 cookies
Number Of Ingredients 13
Steps:
- Cream together the shortening and sugar.
- Add egg, canola and vanilla, beat well.
- Mix in oats, cornflakes, coconut and walnuts.
- Stir well.
- Blend together the flour, baking soda and salt.
- Add to creamed mixture and stir well.
- Refrigerate 15 minutes.
- Preheat oven to 325°F.
- Drop rounded teaspoons onto an ungreased cookie sheet about 2" apart.
- Press down with a fork, dipped in cold water.
- Smooth any cracks around the edge with your fingers.
- Bake at 325°F degrees for 12 minutes (You can half the recipe but why?).
Nutrition Facts : Calories 80.5, Fat 4.9, SaturatedFat 1, Cholesterol 2.1, Sodium 40.8, Carbohydrate 8.6, Fiber 0.3, Sugar 4.4, Protein 0.8
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