Do you have a good, different chocolate chip cookie recipe?!
Answers: Will you share it with me?
I know you will love both of these. We do!!
Peanut Butter Oatmeal Chocolate Chunk Cookies
1 cup flour
1 cup old-fashioned or quick-cooking oats
1/2 tsp. baking soda
1/2 tsp. Baking Powder
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup peanut butter
1 egg
1-1/2 tsp. vanilla
6 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
PREHEAT oven to 375°F. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.
DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely
Chocolate Chip Pudding Cookies
2 1/4 cups flour
1 teaspoon baking soda
1 cup soft butter
1/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 package (12 oz.) chocolate chips
1 cup nuts (opt.)
1 package (4 serving size) INSTANT pudding & pie filling
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs; gradually add flour mixture, then stir in chips and nuts. Batter will be stiff. Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen.
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Banana Chocolate Chip Cookies Recipe
Ingredients
* 2 1/4 cup all-purpose flour
* 2 tsp baking powder
* 1/4 tsp salt
* 1/4 tsp baking soda
* 1/2 cup sweet butter, soften to room temperature
* 3/4 cup sugar
* 1 large egg
* 1 cup mashed, over-ripe bananas
* 6 oz. semi-sweet chocolate chips
Directions
1. Preheat the oven to 400
2. Grease a couple of cookie sheets with butter
3. Cream the butter and sugar until fluffy
4. Add the egg and beat until just incorporated
5. Sift together the dry ingredients and add half of that mixture in gently.
6. Add the mashed bananas.
7. Mix in the rest of the dry ingredients until just incorporated.
8. Stir in the chocolate chips
9. Drop the batter by heapsing spoonsful onto the perpared cookie sheets.
10. Bake 12 minutes.
11. Remove from the oven and using a spatula place the cookies on racks to cool
12. These freeze well
SOFT AMISH CHOCOLATE CHIP COOKIES
1/2 c. shortening
1 c. sugar
2 lg. eggs
1/2 c. milk
2 1/2 c. flour
1 tsp. baking powder
3/4 tsp. baking soda (place in the milk)
1 (12 oz.) bag chocolate chips or butterscotch chips
Cream shortening and sugar. Add eggs and milk with soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate chips or butterscotch chips. Place on a greased cookie sheet about 1 teaspoon of dough. Bake at 400 degrees until the edge is lightly brown.
I love to add almond flavoring to my favorite chocolate chip recipe, usually about half the amount the recipe calls for. So if it says 1 teaspoon vanilla, I put half a teaspoon of vanilla and half almond. Or I add about 1/3 cup shredded sweetened coconut instead of the nuts, and it makes them a little different. I also will make a traditional chocolate chip cookie recipe, but instead of chocolate chips I put the andes mint chips in. MMMMM!
I can suggest a recipe for chocolate chip cookies from www.inspired-by-chocolate-and-cakes.com. They have one base recipe and show you how to make lots of different cookies from it. Look under the chocolate cookies section and click on the chocolate chip recipe, all the variations are at the end of the page. They taste great! I hope this helps.
Here are a few chocolate chip cookies with a twist! Hope you enjoy them!!! These are all tried & true recipes!
Chocolate chip cookis with a spin---Yummy!!!!!
INGREDIENTS
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
2/3 cup rolled oats
1/2 cup vegetable oil
1/2 cup sour cream
1/4 cup water
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a large bowl, stir together cake mix, instant pudding, and rolled oats. Add oil, sour cream, water, and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Supreme chocolate chip cookies---Really good!!
INGREDIENTS
1/2 cup shortening
1/2 cup butter, softened
3/4 cup packed brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon coffee-flavored liqueur
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, and walnuts. Roll tablespoonfuls of dough into balls, and place them 2 inches apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!
Almond chocolate coconut chip cookies
INGREDIENTS
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
4 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ginger chocolate chip cookies
INGREDIENTS
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 cup butter, softened
1 cup butter flavored shortening
1 1/2 cups white sugar
1 1/2 cups packed light brown sugar
4 eggs
1 tablespoon vanilla extract
2 tablespoons skim milk
4 cups semisweet chocolate chips
3/4 cup finely chopped crystallized ginger
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt into a small bowl; set aside.
In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and milk. Gradually stir in the sifted ingredients using a wooden spoon. Finally, mix in the chocolate chips and crystallized ginger. Use two spoons to drop cookie dough 2 inches apart onto a cookie sheet.
Bake on the middle rack of the preheated oven for 12 to 15 minutes. The cookies should be golden brown on the sides and the top should have lost it's shine. Allow to cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
Candy cane chocolate chip cookies--- Awsome!!! Very Good!!!!!
INGREDIENTS
1 cup butter, softened
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 (5 ounce) milk chocolate candy bar, chopped
1 cup coarsely chopped peppermint candy canes
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet.
Bake for 8 to 10 minutes in the preheated oven.