Oatmeal Chocolate Chip Cookies

1 1/4 cup butter
3/4 cup Firmly packed brown sugar
1 Egg
1 tsp Vanilla
1 tsp Baking soda
1 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
3 cups Oats
10 ounces Chocolate chips

Heat oven to 375 degrees F. Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices, add to butter mixture and mix thoroughly. Stir in oats and chocolate chips. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 7 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crispy cookie. Allow cookies to cool on cookie sheet before removing. Cool completely on wire rack.

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White Chocolate Chunk-Macadamia Cookies

1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine (softened)
1/2 cup shortening
1 teaspoon vanilla extract
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 6 oz package white baking bars (cut into 1/4 to 1/2″ chunks)
1 3 1/2 oz jar macadamia nuts (coarsely chopped)

Heat oven to 350º. Beat sugars, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in white baking bar chunks and nuts. Drop dough by rounded tablespoonfuls about 2″ apart onto ungreased cookie sheet. Bake 10 – 12 minutes or until light brown. Cool 1 – 2 minutes; remove from cookie sheet to wire rack.

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The Ultimate Chocolate Chip Cookie

1 1/2 cups butter or margarine (softened)
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla extract
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups coarsely chopped nuts (if desired)
4 cups semisweet chocolate chips

Heat oven to 375º. Beat butter, sugars, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork. Bake 13 – 15 minutes or until light brown (centers will be soft). Cool 1 – 2 minutes; remove from cookie sheet to wire rack.

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Sour Cream-Milk Chocolate Chip Cookies

1 1/2 cups sugar
1/2 cup sour cream
1/4 cup butter or margarine (softened)
1/4 cup shortening
1 teaspoon vanilla extract
1 egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups milk chocolate chips

Heat oven to 350º. Beat sugar, sour cream, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2″ apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until set and just beginning to brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

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Peanut Butter-Chocolate Chip Cookies

1 package devil’s food or white cake mix
1/3 cup water
1/4 cup butter or margarine (softened)
3/4 cup peanut butter
2 eggs
2 cups semisweet chocolate chips

Heat oven to 375º. Beat half of the cake mix (dry), the water, butter, peanut butter and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix and the chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 – 10 minutes. Cool 1 minute; remove from cookie sheet to wire rack.

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Outrageous Double Chocolate-White Chocolate Chunk Cookies

4 cups semisweet chocolate chips
1 cup butter or margarine (softened)
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (6 ounce) package white baking bars — cut into 1/4- to 1/2-inch chunks
1 cup pecan or walnut halves

Heat oven to 350º. Heat 1 1/2 cups of the chocolate chips in 1-quart saucepan over low heat, stirring constantly, until melted. Cool to room temperature, but do not allow chocolate to become firm. Beat butter, brown sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and melted chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir in remaining 2 1/2 cups chocolate chips, the white baking bar chunks and pecan halves. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet. Bake 12 – 14 minutes or until set. Cool 1 – 2 minutes; remove from cookie sheet to wire rack.

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Inside-Out Chocolate Chip Cookies

1 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup butter or margarine (softened)
1/2 cup shortening
1 teaspoon vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups vanilla or white chocoalte chips
1 cup chopped nuts

Heat oven to 350º. Beat sugars, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 – 12 minutes or until set. Cool 1 – 2 minutes; remove from cookie sheet to wire rack.

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Giant Toffee-Chocolate Chip Cookies

1 cup packed brown sugar
1/2 cup butter (softened)
1/2 cup shortening
1/4 cup honey
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups mini semisweet chocolate chips (2 cups)
1 cup almond brickle chips

Heat oven to 350º. Beat brown sugar, butter, shortening, honey and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2″ apart onto ungreased cookie sheet. Bake 12-14 minutes or until edges are golden brown (centers will be soft). Cool 3-4 minutes; remove from cookie sheet to wire rack.

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Deluxe Chocolate Chip Cookies

1 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter (softened)
1 teaspoon vanilla extract
2 eggs
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chopped walnuts
12 oz semisweet or milk chocolate (coarsely chopped)

Heat oven to 375º. Beat sugars and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in walnuts and chocolate. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork. Bake 11 to 14 minutes or until edges are light brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.

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Chocolate Orange Chocolate Chip Cookies

1 c. sugar
2/3 c. butter or margarine (room temperature)
1 tbs orange peel (grated)
1 egg
1 1/2 c. flour
1/3 c. cocoa (baking)
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1 c. pecans (chopped)
1 c. chocolate morsels (semisweet)
1/3 c. sugar
1 tsp orange peel (grated)

Preheat oven to 350 degrees. Beat together the first four ingredients in large bowl on medium speed or stir by hand with spoon. Add next five ingredients. Fold in chopped pecans and morsels. Form into 1 1/2 inch balls. Combine 1/3 cup sugar and 1 tsp grated orange peel. Roll cookie balls into sugar mixture. Arrange on ungreased baking sheet approximately 3 inches apart. With bottom of glass, flatten cookie to about one-half inch thickness. Bake 10 minutes or until set. Cool slightly before removing from baking sheet. Transfer to wire rack.

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