Best Chocolate Chip Cookie Recipe Ever!

 

 

 

 

 

 

 

 

 

This is one of the best Chocolate Chip Cookie Recipes I have found. Use butter for a fine crumb and delicious taste! Enjoy!
Recipe courtesy of Betty Crocker

Prep Time: 45 min
Total Time: 45 min
Makes: 4 dozen cookies

 

3/4 cup granulated sugar
3/4 cup packed brown sugar

1 cup butter or margarine, softened

1 egg

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup coarsely chopped nuts

1 package (12 ounces) semisweet chocolate chips (2 cups)

 

Directions:

Preheat oven to 375 degrees. Mix sugars, butter, and egg in large bowl. Stir in flour, baking soda, and salt (dough will be stiff). Stir I nuts and chocolate chips.

 

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

 

Bake 8-10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

 

Molasses Crinkles

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients: 

 

3/4 cup shortening 

1 cup packed brown sugar 

1/4 cup mild-flavor molasses or full-flavor molasses 

1 egg 

2 1/4 cups Gold Medal® all-purpose flour 

2 teaspoons baking soda 

1 teaspoon ground cinnamon 

1 teaspoon ground ginger 

1/2 teaspoon ground cloves 

1/4 teaspoon salt 

Granulated sugar 

 

Directions: 

Mix shortening, brown sugar, molasses and egg thoroughly in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours. Heat oven to 375°F. Grease cookie sheet. Shape dough into 1 1/4-inch balls. Dip tops in granulated sugar. Place balls, sugared sides up, 3 inches apart on cookie sheet. Sprinkle each with 2 or 3 drops of water. Bake 10 to 12 minutes or just until set but not hard. Remove from cookie sheet to wire rack.

Paula's Loaded Oatmeal Cookies

 

 

 

 

 

 

 

 

 

 

 Ingredients:

 

1/2 cup (1 stick) butter, softened

1/2 cup vegetable shortening

1 1/2 cups packed light brown sugar

2 eggs

1/2 cup buttermilk

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon freshly ground nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ground allspice

2 1/2 cups quick-cooking oatmeal

1 cup raisins

1 1/2 cups chopped walnuts

1 teaspoon pure vanilla extract

Brown Butter Icing, recipe follows

 

Directions: 

Preheat oven to 350 degrees F. Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.

 

Brown Butter Icing:

 

1/2 cup butter

3 cups sifted powdered sugar

1 teaspoon vanilla extract

3 to 4 tablespoons water

 

Directions: In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.

 

Yield: enough to ice 5 dozen cookies

Prep Time: 5 minutes

Cook Time: 5 minutes

Ease of preparation: Easy

Chocolate Crinkles

 

 

 

 

 

 

 

 

 

 

 

Courtesy of Aimee Holland  

Ingredients:

 

1 cup cocoa

1/2 cup vegetable oil

2 cups granulated sugar

4 eggs

2 cups flour

2 teaspoons baking powder

2 teaspoons vanilla

1/2 teaspoon salt

 

Directions: Combine ingredients, mixing well, and refrigerate overnight. Form balls and roll in powdered sugar. Bake at 350 degrees for 10-12 minutes.

Butter and Jam Thumbprints

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

 

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine salt

3/4 cup unsalted butter (1 1/2 sticks), softened

2/3 cup sugar, plus more for rolling

1 large egg

1/2 vanilla bean, seeds scraped from pod, or

1/8 teaspoon vanilla bean paste or

1 teaspoon pure vanilla extract

1/3 cup raspberry, cherry or strawberry jam 

 

Directions: 

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

Whisk the flour, baking powder and salt together in a bowl.

In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. 

 

Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam. 

 

Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.

Store cookies in a tightly sealed container for up to 5 day

Oatmeal Raisin Cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe courtesy of Paula Deen

 

Ingredients:

1/2 cup (1 stick) butter, softened

1/2 cup vegetable shortening

1 1/2 cups packed light brown sugar

2 eggs 1/2 cup buttermilk

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon freshly ground nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon allspice

2 1/2 cups quick-cooking oatmeal

1 cup raisins

1 1/2 cups chopped walnuts

1 teaspoon pure vanilla extract

 

Directions: Preheat oven to 350 degrees F. Grease 1 or more cookie sheets.

Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. 

 

Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. 

 

Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet and bake for 12 to 15 minutes.

Ranger Cookies

 

 

 

 

 

 

 

 

 

 

 

Ingredients

 

2 cups all-purpose white flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

Generous 1/2 teaspoon salt

2/3 cup (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly softened

1/2 cup white vegetable shortening

1 1/3 cups packed light brown sugar

2/3 cup sugar

2 large eggs

2 1/2 teaspoons vanilla extract

2 cups old-fashioned rolled oats

2 cups corn flakes, crushed

1 1/4 cups (5 ounces) chopped pecans

1 1/4 cups (about 3 1/2 ounces) shredded or flaked sweetened coconut

 

Preparation:

 

Preheat the oven to 375°F. Grease several baking sheets or coat with nonstick spray.

In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Beat or stir in the flour mixture until evenly incorporated. Stir in the oats, corn flakes, pecans, and coconut until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly. 

 

Shape portions of the dough into generous golf-ball-sized balls with lightly greased hands. Place on the baking sheets, spacing about 3 inches apart. Using your hand, pat down the balls until about 1/3 inch thick. 

 

Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until tinged with brown and just beginning to firm up in the centers; be careful not to overbake. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 3 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.

 

Store in an airtight container for up to 1 week or freeze for up to 1 month.

Molasses Crinkles

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients: 

2 1/4 cups all-purpose flour 

2 teaspoons baking soda 

1 teaspoon ground cinnamon 

3/4 teaspoon ground ginger ( I use a full teaspoon) 

1/2 teaspoon ground allspice 

1/2 teaspoon ground cloves 

1/2 teaspoon salt 

1/2 cup vegetable shortening at room temperature 

1/2 stick (1/4 cup) unsalted butter, softened 

1 cup packed dark brown sugar 

1 large egg 

1/2 cup grandmas molasses granulated sugar for sugaring tops of cookies 

 

Directions: Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined. 

 

Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. 

 

Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets. 

 

Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely.

Peanut Butter and Milk Chocolate Chip Tassies

Donna suggested this recipe for today! 

 

 

 

 

 

 

 

 

 

Ingredients:

3/4 cup (1-1/2 sticks) butter, softened
1 package (3 oz.) cream cheese, softened
1-1/2 cups all-purpose flour
3/4 cup sugar, divided
1 egg, slightly beaten
2 tablespoons butter or margarine, melted
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 cup HERSHEY'S Milk Chocolate Chips, divided
1 cup REESE'S Peanut Butter Chips, divided
2 teaspoons shortening(do not use butter, margarine, spread or oil)

Directions:

Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended. Cover; refrigerate about one hour or until dough is firm. Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in diameter). 

Heat oven to 350°F. Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Stir together milk chocolate chips and peanut butter chips. Set aside 1/3 cup chip mixture; add remaining chips to egg mixture. 

Evenly fill muffin cups with chip mixture. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from pan to wire rack.4. Combine remaining 1/3 cup chip mixture and shortening in small microwave-safe bowl. 

Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over tops of tassies. 3 dozen cookies

Oatmeal Cranberry White Chocolate Chunk Cookies

I recently discovered Craisins, sweetened dried cranberries. I love these little gems and have found you can add them to almost anything! Give them a try! You'll love them!






INGREDIENTS:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Sweetened Dried Cranberries
2/3 cup white chocolate chunks or chips


DIRECTIONS:
Preheat oven to 375ºF. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Makes approximately 2 1/2 dozen cookies.


Per Serving (1 cookie): Cal 135 (6%DV), Fat Cal. 54, Pro. 2g (4%DV), Carb. 18g (6%DV), Fat 6g (9%DV), Chol. 15mg (4%DV), Sod. 138mg (5%DV), Vit. A 47RE (4%DV), Vit. C 0mg (0%DV), Vit. E 1mg (2%DV), Calcium 16mg (1%DV), Iron 1mg (3%DV), Folate 5Ug (1%DV), Zinc <1mg>