Pumpkin Chocolate Chip Cookies

1 cup sugar
1 cup pumpkin
1/2 cup shortening
1 tablespoon orange peel — grated
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup chocolate chips

Mix together sugar, pumpkin, shortening, and orange peel with mixer until well blended. Sift dry ingredients, except chocolate chips, and stir into blended mixture. Add chocolate chips. Drop onto ungreased cookie sheet. Bake at 375F until light brown, about 8-10 minutes.

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Slice & Bake Chocolate Chip Cookies

2 cup Butter
1 1/3 cups Granulated sugar
1 2/3 cups Brown sugar (packed firmly)
1 tbsp Vanilla
4 Eggs
5 1/2 cups flour
2 tsp Salt
2 tsp Baking soda
2 cups chocolate chips
1 cup Nuts (chopped (optional)

Cream together butter and sugars. Beat in vanilla and eggs until light and fluffy. In another bowl,
combine the flour, salt and baking soda. Stir flour mixture into egg and butter mixture and blend well. Stir in chocolate chips and nuts. Divide dough into 4 pieces. Shape pieces into rolls about 8 to 10 inches long. Wrap rolls in plastic wrap or waxed paper and place in another airtight container or plastic bag. Can be stored in freezer for up to 6 months before using.

To bake cookies –
Take dough out of freezer about 20 minutes before you want to bake them so the dough can thaw enough for you to slice it. Preheat oven to 350 degrees. Slice dough into 1/4 inch slices. Place on ungreased cookie sheets, about 1 inch apart. Bake for about 9-11 minutes, until cookies are browned around edges.

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Chocolate Chip Tub Cookies

1 cup Butter (softened)
3/4 cup Brown sugar (firmly packed)
1/2 cup Sugar
1 Egg
1/4 cup Sour cream
1 tsp Vanilla extract
2 cups All-purpose flour
1 tsp Baking soda
3/4 tsp Salt
1 1/2 cups Semisweet chocolate chips
1 cup Pecans (coarsely chopped)

Beat butter at medium speed with an electric mixer until smooth. Gradually add sugars, beating until well blended. Add in egg, sour cream, and vanilla, mixing well. Combine flour, baking soda and salt, add to butter mixture, mixing well. Stir in the chocolate chips and nuts. Divide dough into 2 airtight plastic containers.

Store dough for in refrigerator up to 4 weeks. When ready to bake, drop by tablespoonfuls onto greased baking sheets. Bake at 375 degrees F for 10 – 12 minutes. Allow to cool completely on wire racks.

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Crunchy Chocolate Chip Cookies

1 1/4 cup Firmly packed brown sugar
3/4 cup Golden crisco shortening
2 tbsp Milk
1 tbsp Vanilla extract
1 Egg
1 3/4 cup flour
1 tsp Salt
3/4 tsp Baking soda
2 cup Corn flakes
1 1/2 cups Semi-sweet chocolate chips

Preheat oven to 375 F. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed using electric mixer until well blended. Beat egg into creamed mixture. Combine the flour, salt and baking soda. Mix into creamed mixture until just blended. Do not overmix. Stir in corn flakes and chocolate chips.
Drop by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crispy cookies. Allow cookies to cool on cookie sheet for 2 minutes before removing to wire racks to cool completely.

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Chocolate Chip Treasure Cookies

1 1/2 cup Graham cracker crumbs
1/2 cup Flour
2 tsp Baking powder
1 14 ounce can Sweetened condensed milk
1/2 cup Butter (softened)
1 1/3 cup Coconut
12 ounces Semisweet chocolate
1 cup Walnuts

Preheat oven to 375 degrees. Mix graham cracker crumbs, flour and baking powder. In large mixing bowl, beat sweatened condensed milk and butter until smooth. Add dry ingredients and mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake for 9 to 10 minutes or until lightly browned.

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Pizza Pan Chocolate Chip Cookies

1 cup Butter (Softened)
3/4 cup Granulated Sugar
3/4 cup Brown Sugar (packed)
8 ounces Cream Cheese (Softened)
1 tsp Vanilla extract
2 Eggs
2 1/4 cup Flour
1 tsp Baking Soda
1/4 tsp Salt
12 ounces Semi-sweet Chocolate Chips
1 cup Chopped nuts

Preheat oven to 375 degrees F. Lightly grease two 12 inch pizza pans. Cream butter, both sugars, cream cheese and vanilla in a large mixing bowl. Add in eggs and beat until light and creamy. Combine flour, baking soda and salt in small bowl. Add flour mixture to creamed cheese mixture and blend well. Stir in chocolate chips and nuts. Divide dough in half; press each half evenly into a prepared pizza pan. Bake for 20 to 25 minutes or until lightly browned around the edges. Cool completely in pans before slicing into wedges.

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Hershey’s Great American Chocolate Chip Cookies

2 1/4 cups All-purpose flour
1 tsp Baking soda
1/2 tsp Salt
1 cup Butter (softened)
3/4 cup Granulated sugar
3/4 cup Light brown sugar (packed)
1 tsp Vanilla
2 Eggs
2 cups Hershey’s chocolate chips
1 cup Chopped nuts (optional)

Heat oven to 375 degrees F. Sift together flour, baking soda and salt. In large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until creamy. Add the eggs, beating well. Gradually add in flour mixture, beating well. Stir in chocolate chips. Add nuts if desired. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly before removing from cookie sheet. Cool completely on wire rack.

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Original Nestle’s Toll House Chocolate Chip Cookies

4 1/2 cups Flour
1 1/2 cups Sugar
2 tsp Baking soda
1 1/2 cups Brown sugar (firmly packed)
2 tsp Salt
2 tsp Vanill extract
1 cup Butter (softened)
1 cup Shortening
4 Eggs
12 oz Nestle Toll House chocolate chips

Preheat oven to 375 degrees F. In small bowl combine flour, baking soda and salt. In large bowl combine butter, sugar, brown sugar and vanilla extract. Beat in the eggs. Gradually add flour mixture. Stir in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees F for 10 to 14 minutes. Makes about 5 dozen cookies.

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Oatmeal Pecan Chocolate Chip Cookies

1 cup Shortening
1 cup Granulated sugar
1 cup Firmly packed brown sugar
2 Eggs
1 tsp Vanilla
2 cups flour (sifted)
1 tsp Baking soda
1 tsp Cinnamon
1/4 tsp Salt
2 cups Quick-cooking oats
6 ounces Semisweet chocolate morsels
1 cup Chopped pecans

Preheat oven to 375 degrees. Cream shortening and sugars together until light and fluffy. Add eggs and
vanilla, beat well. Sift flour, soda, cinnamon, and salt together and blend into creamed mixture. Stir in oats, chocolate morsels and chopped pecans. Drop dough by level tablespoonfuls, about two inches apart onto greased baking sheet. Bake for 10 to 12 minutes or until golden brown. Cool completely on wire racks.

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Honey Oatmeal Chocolate Chip Cookies

1 cup honey
1/2 cup applesauce
1/2 cup light or reduced calorie margarine
4 egg whites
1 tsp vanilla extract
2 cups flour
1 cup oats (quick cooking)
2 tsp baking powder
1/2 tsp baking soda
1/3 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Cream honey, applesauce and margarine in large mixing bowl with electric mixer until smooth. Beat in the egg whites, individually, then add vanilla extract. Combine flour, oats, baking powder, baking soda and salt in a medium bowl and mix well. Add the dry ingredients to honey mixture and mix thoroughly. Stir in chocolate chips and the nuts. Heap teaspoonfuls of the dough mixture onto lightly greased or oiled cookie sheets. Place cookie sheet on top or middle rack in oven and bake for 12-15 minutes or until lightly golden brown. Let cookies stand for 1 minute and then remove and place on wire racks to cool completely.

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