Ralph's Oatmeal Scotchies

1 c. brown sugar
1 c. granulated sugar
1 c. shortening
2 eggs
2 tsp. vanilla
2 T. milk
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. oatmeal
1 c. butterscotch/vanilla chips (or chocolate/peanut butter chips, coconut or nuts)

Preheat oven to 350. 

Beat shortening & sugars until creamy. Add eggs, vanilla & milk; mix well. Combine flour, baking powder, baking soda and salt. Add to shortening mixture; mix well. Stir in oatmeal and chips.

Spoon drops of dough onto prepared cookie sheet, bake 10 minutes or until edges are light brown. Let stand 5 minutes before removing to racks to cool.

from: Denise

Joanna Chip Cookies

2½ c. all-purpose flour
1 heaping tsp. baking soda
½ tsp. sea salt
8 Tbsp. (1 stick) unsalted butter, at room temperature
2 c. packed light brown sugar
2 large eggs
1½ tsp. pure vanilla extract
1½ c. chocolate chips (see Tip)

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.

Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky.

Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.

Drop by large spoonfuls on the lined baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.

Store the cookies in a tightly covered container at room temperature for up to 3 days.

Makes about 40 cookies

TIP: Depending on what you’re in the mood for, you can add ½ cup more or less chocolate than what is called for.

Levain Chocolate Chip Crush Cookies

1 cup Cold Butter cut into small cubes
1 cup Brown Sugar
1/2 cup Sugar
2 Eggs
1 1/2 cups Cake Flour*
1 1/2 cups Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
3/4 teaspoon Salt
2 cups Chocolate Chips
2 cups Walnuts roughly chopped

Preheat oven to 410 degrees.

In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy. Add eggs, one at a time, mixing well after each one. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.

Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.

Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Notes:
*can substitute all-purpose flour for cake flour
*Levain Bakery has stated they don't use vanilla extract in their cookies. If you would like to add vanilla extract, I would suggest adding 1 teaspoon when adding the eggs to the batter.

from: Modern Honey

Double Chocolate Rolo Cookies

2½ cups all purpose flour
¾ cup dark unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt plus more for garnish
1 cup granulated sugar
1 cup brown sugar, packed
1 cup (2 sticks) unsalted butter - softened
2 teaspoons vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
18 Rolos candies (cut in half)

Preheat oven to 350°. Line a cookie sheet with parchment paper and set aside.

Cream sugars and the softened butter with an electric mixer until light and fluffy (about 2 minutes). Add the eggs, one at a time and mix well after each addition. Add the vanilla and mix to incorporate.

In a medium mixing bowl, combine the flour, cocoa powder, baking soda and powder and sea salt.
Pour half of the flour mixture into the sugar mixture and beat on medium speed until combined. Add the remaining flour mix and continue to beat just until you no longer see any white flour. Do not over mix. Fold in the chocolate chips.

Using a small cookie scoop, take a scoop of dough. Press your thumbs into the center of the dough to open it up, place a candy piece into the middle. Close the dough over the candy, roll it into a ball and place on the parchment lined cookie sheet. Sprinkle with additional sea salt.

Bake for 9 minutes. Allow the cookies to cool on the cookie sheet for 3 minutes before transferring to a wire rack to finish cooling.

adapted from: Kitchen Fun with My Sons

Tara's Chocolate Chip Cookies

2/3 c. shortening or butter (softened)
1/2 c. brown sugar
1 c. sugar
2 eggs
1 t. vanilla
2 1/4 c. flour
1 t. salt
1 t. soda
1 1/2 c. chocolate chips

Cream shortening & sugars. Beat in eggs & vanilla. In separate bowl, combine flour, salt & soda, add to sugar mixture. Stir in chocolate chips. Bake at 350 for 8-10 mins.

from: Tara

Audrey's little note: I think these just might trump my "favorite chocolate chip cookie recipe", so simple and so good!

Crackle Brownie Cookies

1 box Betty Crocker Fudge Brownie mix (18.3 oz)
1 1/4 cup flour
3 eggs
1 tbsp water
1/3 cup vegetable oil
1 cup chocolate chips
3/4 powdered sugar

Grease cookie sheet. Set aside. Preheat oven to 350.

In a large bowl, combine brownie mix, flour, egg, water and oil. Stir until well blended. Fold in chocolate chips.

Place powdered sugar in a shallow dish. Drop 1 tablespoon dough into sugar and roll to coat.

Place about 2" apart on prepared sheet. Bake 10-12 minutes or until set. Remove from pan to wire racks to cool.

from: Cincy Shopper

Audrey's little note: these are a new family favorite. If using a Pillsbury mix, only use 1 cup flour.

Vanilla Pudding Chocolate Chip Cookies

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix (1/2 cup)
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.

Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.

Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

from: Two Peas and Their Pod

Grandma Darlene's Pecan Cookies

Preheat oven to 350°.

In a large bowl, stir together, then set aside:
1 1/4 c. chopped pecans
1/4 c. sugar
3/4 c. shredded coconut

In a mixer:
2 room temperature egg whites (be sure you don't have any yolk left in them!)
1/8 t. salt

Whip until stiff peaks form. Gradually beat in until incorporated:
1/2 c. sugar
3/4 t. vanilla
1 t. Karo Syrup

Fold nut mixture into egg white mixture until well mixed.

Drop batter on parchment paper, place 1/2 nut on the top of each cookie. Bake 13-15 minutes, watch closely. The cookies are done when they're lightly brown on the edges & tops.

from: Grandma Darlene

Josh's Favorite Cookies: Oatmeal Chocolate Chip

1/2 c. butter
1/2 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda
1 t. baking powder
3/4 t. salt
2 c. quick cooking oats
2 c. chocolate chips

Preheat oven to 350.

Cream shortening & sugars: beat for at least 5 mins. Add eggs & vanilla, mix until well combined.

In separate bowl, whisk flour, soda, baking powder & salt. Add to creamed mixture in batches, mixing between each addition until fully combined. Add oats and chocolate chips until just combined.

Bake 10-11 mins. Cookies should be soft in center and just set around the edges.

from: tasty kitchen

My Favorite Chocolate Chip Cookies

3 2/3 c. minus 2 tbsp. (17 oz) flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. coarse salt
2 1/2 sticks (1 1/4 c.) butter
1 1/4 c. (10 oz) light brown sugar
1 c. plus 2 tbsp. (8 oz) granulated sugar
2 large eggs
1 tsp.  vanilla extract
2 c. milk chocolate chips
Sea salt

Sift flours, baking soda, baking powder and salt together, set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips in and mix just to until they are incorporated. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop onto baking sheet. Slightly flatten each mound of dough. Sprinkle lightly with sea salt and bake until golden brown but still soft, 11-12 minutes.

Audrey's little note: I've looked for a long time, and these are my favorite classic choc-chip cookies by far! They come out crisp/chewy on the outside & soft in the middle.

adapted from: The Sisters Cafe

Giant Cookie

*Makes 1 giant cookie

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.

Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.

If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.

Audrey's little note: this recipe works GREAT for Pizookies (cookie sundaes). :)
 
from: My Kitchen Cafe

Peanut Butter Chocolate Chip Cookies

1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened (if you use salted butter, cut the 1/4 teaspoon salt to 1/8 teaspoon)
1 cup peanut butter at room temperature
¾ cup plus 1 tablespoon (for sprinkling) sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
½ cup peanut butter chips
½ cup chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips.

Place sprinkling sugar on a plate. Drop dough by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern but do not overly flatten cookies.

Bake for 9-10 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

from: My Kitchen Cafe blog

Banana Oatmeal Cookies

¾ c. shortening
1 c. sugar
1 egg
1 c. banana, mashed
1 ¾ c. oatmeal
1 ½ c. flour
½ t. soda
1 t. salt
¼ t. nutmeg
¾ t. cinnamon
chocolate chips

Cream shortening, sugar and egg; add banana. Blend dry ingredients and add to sugar mixture. Mix well. Add chocolate chips as desired. Bake at 350 for 10-15 minutes.

Audrey's little note: These are my all-time-favorite cookies. I like 'em with milk-chocolate chips best, but they're good any way you prefer!

from: Thomas 4th Ward cookbook

Chewy Chocolate, White Chocolate Chip Cookies

1 3/4 cups flour
1 1/4 cups cocoa powder (I used 1 cup--enough chocolate for me!)
1 cup white sugar
3/4 cup brown sugar
2 tsps. baking soda
1 cup butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
2 cups white chocolate chips

Preheat oven to 350 degrees and grease cookie sheet.

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add the salt and vanilla.

In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Audrey's little note: I'm generally not a fan of chocolate cookies, but these were very yummy...I used 1 cup white chocolate chips and 1 cup caramel chips, and loved them!

from: Picky Palate blog