Ultimate Chocolate Chip Cookies (Crisco)

Ultimate Chocolate Chip Cookies (Crisco)

STEP ONE

HEAT oven to 375ºF.

STEP TWO

BEAT shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.

STEP THREE

DROP by rounded measuring tablespoonfuls 3 inches apart onto baking sheet.

STEP FOUR

BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely.

 TIP

* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

BAR COOKIES

STEP ONE

HEAT oven to 375ºF. Follow recipe above to prepare dough. Coat 13 x 9-inch baking pan with no-stick cooking spray. Spread dough evenly in pan. Bake 16 to 18 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool completely before cutting into bars.

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Andes Creme De Menthe Chunk Cookies

 

Andes Creme De Menthe Chunk Cookies

Andes Creme De Menthe Chunk Cookies

Photo by mytastytreasures


Ingredients

  • ½ cup salted butter – softened
  • ¾ cup dark brown sugar
  • ½ cup white granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 package Andes creme de mente baking chips
  • 2⅔ sifted all purpose flour

Mix butter, sugars, baking soda, baking powder, vanilla and eggs until well blended. Stir in baking chips and then flour. Chill for about one hour in the refrigerator. Form 1 ounce balls and flatten with a fork. Raise the oven rack one level above the middle. Bake on non-stick baking pans. Bake at 350 degrees for about 8-10 minutes. Cool on pans for 2 minutes before removing. Makes around 4 dozen cookies.

Nestle Toll House Cookies

Nestle Toll House Cookies

INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

 

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE
 dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Quaker Vanishing Oatmeal Raisin Cookie Recipe

QUAKER VANISHING OATMEAL RAISIN COOKIES

“A goal properly set is halfway reached.” –Zig Ziglar

Makes about 4 dozen cookies
INGREDIENTS

Mint Polka Dot Cookies

Success is the sum of small efforts, repeated day in and day out. –Robert J. Collier, Writer

Recipe and photo source: http://www.ldsliving.com/-Food-Dish-My-Family-s-Favorite-Cookie-Recipe/s/67377
Mint Polka Dot Cookies
Recipe adapted from Guittard
2 cups (12 ounces) Guittard semi-sweet chocolate chips
1/2 cup unsalted butter (NOT margarine)
1 1/2 cups all-purpose flour (do not sift)
1/2 teaspoon baking soda
heaping 1/8 teaspoon salt
3 large eggs
1/2 cup sugar
2 teaspoons vanilla
1 2/3 cups (10 ounces) Guittard Green Mint Chips
Preheat oven to 350F.
Heat semisweet chips and butter in microwave inside a small bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute until smooth. Set aside to cool. In a small bowl, combine flour, baking soda, and salt. Set aside.
In a large bowl, beat eggs, sugar, and vanilla until light. Blend in melted chocolate, then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until slightly stiff. (If you chill it for longer, make sure to roll dough into balls before placing on cookie sheet.) Drop by well-rounded teaspoonfuls onto ungreased cookie sheets (preferably lined with parchment or Silpat).
Bake 8-10 minutes. Cookies will be soft in centers but will harden as they cool.
To judge doneness:
-cook until the tops look crusty, but there’s still a little gloss through the cracks. (With dark cookies, it can be hard to tell when things are cooked; it helps to smack the pan against the rack–if they deflate a little when you do it, they’re cooked.)
-leave cookies on the pan for 5-10 minutes after you pull them. The residual heat helps to bake them a little, but doesn’t overcook them. They shouldn’t fall apart when you remove them with a spatula, but they will still be a little gooey.

The Best Gingerbread Cookie Recipe

These are hands down the BEST gingerbread cookies I have ever had.

They were thick and soft and they were delicious. Emilie made them last night and we decorated them with homemade icing and red hots and jelly beans.  Recipe source: http://theparsimoniousprincess.blogspot.com/search?q=gingerbread+cookies

gingerbread

 

1 1/2 cups unsalted butter (3 sticks), softened
1 cup brown sugar
2 large eggs
1 cup molasses
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
2 tsp. ground ginger
5 cups all-purpose flour

Directions:

In a large bowl, combine butter and sugar until smooth. Add eggs one at a time until incorporated.

Add molasses.  Mix.

In a separate bowl, combine the soda, salt, spices, and flour.  Add to the wet mixture. Mix until smooth.

Before you roll out the dough, you need to let the dough chill for a couple hours.  Flatten the dough on a piece of plastic wrap, then wrap it up, and put it the fridge. This makes rolling out the chilled dough a little easier because it’s ready to go.

Once your dough has chilled, roll it out onto a floured countertop until it’s about 1/4 inch thick.  Cut into desired shapes.

Preheat oven to 350 degrees F.

On a lined or greased baking sheet, bake the cookies for 10-12 minutes or until just golden brown.  Let the cookies cool on wire racks before you decorate.

We used homemade icing that we put in a large plastic bag with a hole cut at the edge to squeeze the icing from before adding the candy.

Almond Joy Cookies

 

Ingredients

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions

Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Chunk Cookies

Chocolate Chunk Cookies

Sara’s neighbor brought over a plate of these cookies to her after she had a baby.  Dallin liked the cookies so much he wouldn’t return the plate until the neighbor texted him the recipe:

Cream together: 3/4 c butter or margarine, 1/2 c of sugar, 1/4 c brown sugar

Add: 1 egg

Sift together: 2 1/2 c flour, 1/2 tsp salt

Add to creamed mixture: 1 tsp vanilla, 1 tsp almond flavoring, 1 10-oz bar of chocolate (any kind) cut into 1/2 inch pieces (or use a bag of Ghiradelli chocolate chips)

Spoon small one inch balls of cookie dough onto cookie sheet.  Bake 8-10 minutes at 350 degrees.  They won’t look done but they are.

Jeanette’s Gingersnap Cookies

Thanksgiving8

  • 1 ½ cups of butter (softened)
  • 2 cups of brown sugar
  • ½ cup molasses
  • 2 eggs

Mix together in mixer until fluffy.

Sift Together in another bowl:

  • 6 cups of flour
  • 4 tsp. soda
  • 1 tsp. salt
  • 2 tsp. ground ginger
  • 2 tsp. ground cinnamon
  • 1 tsp. ground cloves

Mix 2 bowls together.  Form into small balls, roll in sugar.

Bake @375 for 11-12 minutes.

No Bake Chocolate Oatmeal Cookies

Trials and tribulations tend to squeeze the artificiality out of us, leaving the essence of what we really are and clarifying what we really yearn for. — Neal A. Maxwell

This recipe is one of my all time favorite cookie recipes.  I used to mail these cookies to your dad when he was on his mission.

Ingredients:

  • 2 cups granulated sugar
  • 1 stick (8 Tablespoons) of butter
  • 1/2 cup low-fat milk
  • 1/3 cup baking cocoa
  • 3 cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1 teaspoon vanilla extract
Preparation:

In large saucepan, combine sugar, butter, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently. Remove from heat. Stir in oats and vanilla. Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.