Favorite Chocolate Chip Cookie Recipe

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup coconut oil
• 1/3 cup country crock light margarine
• 1/3 cup vegetable shortening
• 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 or Nestle Easter colored white and chocolate chip mix

Directions

PREHEAT oven to 350° F.

COMBINE flour, baking soda and salt in small bowl. Beat coconut oil, margarine, and shortening, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Place in refrigerator 10 minutes until mixture sets and oils solidify just a bit. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Do not over mix. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely

 

 

* This recipe is the recipe found on the back of Nestle tollhouse chocolate chip bags except for several alterations. When I realized I didn't have any stick butter I thought about a replacement. I had coconut oil, country crock light margarine, and vegetable shortening on hand. None of them alone sounded very appetizing or would hold up while baking. At the last second I decided on using 1/3 of a cup of each. It was the best last minute decision during a baking process I've ever made. The cookies simply turned out perfectly amazing. I got tons of compliments on them. They holy trio I came up with made the cookies texture light, crumbly, soft in the middle, edges just a bit crunchy. I've been searching for a cookie recipe that would turn out these kinds of cookies for years! I just had to share what I had discovered. Next time you use your favorite cookie recipe replace the stick butter with the above!

*I also baked these cookies at 350 instead of the nestle recipe of 375.

Chocolate Chip Cookies

Chocolate Chip Cookies

2 1/2 c all purpose  flour
1 tsp soda
1 tsp salt
1/2 c coconut oil
1/2 c country crock light butter
3/4 c sugar
3/4 brown sugar
1 tsp vanilla
2 eggs
1 package chocolate chips
nuts (optional)

In small bowl combine flour, soda, and salt.
In large bowl combine coconut oil, butter, sugar, brown sugar, and vanilla.
Beat until creamy, add eggs.
Gradually add flour mixture and mix well.
Stir in chips and nuts.
Drop by rounded teaspoon on to ungreased cookie sheet.
Bake at 375'. Around 12 min.

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES



*recipe to come

INCEPTION COOKIES

INCEPTION COOKIES *otherwise known as oreo stuffed chocolate chip cookies*
I must start out by saying these cookies didn't turn out for me at all and could have been door stops. Maybe it was me, the recipe, too long in the oven but the idea was much better than the reality. Maybe hinting at the name INCEPTION. *palm to forehead*
This cookie dough recipe never turned golden brown causing me to think they weren't getting done in the oven. Their size was also daunting. My main mistake was keeping them in a couple minutes over the 13. I probably wouldn't even bake them the 13 minutes next time. Just be weary that these cookies don't darken at ALL in color.


Oreo Stuffed Chocolate Chip Cookies
Makes 24 gigantic cookies
Prep: 25 minutes
Cook: 13 minutes

Ingredients
• 1 cup (2 sticks) softened butter
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies

Directions
Preheat oven to 350 degrees.

In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.

In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.

With a cookie scoop, form balls with the dough.

Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.

Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

LEMON CAKEMIX COOKIES

LEMON CAKEMIX COOKIES
Ingredients

1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration
Directions

Preheat oven to 375 degrees F (190 degrees C).
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
Nutritional Information

Amount Per Serving Calories: 87 | Total Fat: 4g | Cholesterol: 15mg




*I added 2 single serve packets of pink lemonade flavoring as well as a tablespoon of lemon juice and tsp of vanilla extract instead of the lemon extract. It took my cookies 15 minutes in the oven. They were gooey like a brownie but they looked like a cookie and tasted like a cake. :P I've ate like 6 so far stop me!

SNICKERDOODLE COOKIES

SNICKERDOODLE COOKIES

In true sneakerdoodle fashion I had to have a snickerdoodle cookie recipe! Too be honest I don't think I've even ever made snickerdoodles before. I've always just got store bought ones. I found this recipe by searching google and picking the one with the most reviews. I was skeptical because I'm not the best cookie maker. Homemade cookies besides the peanut butter chocolate chip kind haven't really turned out for me. Plus I realized I was 1 1/4 cup short of all purpose flour and had to use self rising. I knew I was setting myself up for disaster. Contrary to my thoughts the cookie dough turned out so light and airy and perfect! I nixed the salt since I used self rising flour and it tasted great! I rolled them in the cinnamon sugar mixture thinking these are gonna stick to the pan and burn! I baked them for about 10 minutes which left them borderline gooey in the center. The next batch I baked for 12 minutes and they were perfect. Lightly crunchy on the outer corners and chewy in the middle. They looked so yummy as well. I would think this would be an amazing sugar cookie recipe as well. Definitely great to try out! (remember to make sure and have cream of tarter on hand or your cookies won't have the pretty cracks on top, they'll be smooth) Also when baking cookies I use a well seasoned baking stone and let it cool between batches. It only bakes 10 or so at a time but well worth it because they bake evenly. *update I have been baking these at 350 for 16 minutes on large Walton baking sheet and parchment paper.


Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda OR 4 tap baking powder (either works well)
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

HELPFUL TIPS FROM ALL RECIPES REVIEWERS: Bake for 8 min exactly! ...and you can even wait a few min. for it to cool on the cookie sheet just get it out of the oven! Either way, the critics (my family & friends) RAVED about these yummies, and I've never left w/o someone asking for the recipe! 1st: Use butter AND eggs that are room temp. I've used all butter w/excellent results. 2nd: Mix dry & wet separately. 3rd: Hand mix or you'll get a different result. Do not overmix. I never have cream of tartar, so I use 2 tsp. of white vinegar OR lemon juice. Lastly, I used a medium scoop. For the topping, I used 3T. sugar & 3.5 tsp. of cinnamon dumped in ziplock bag. Do not be afraid to over coat. It will NOT turn out too sweet (and I'm not a fan of sweets)!!!! Coat well. :) If your cookie turns out flat, I'd check to see if your baking soda has expired. To test, it should fizzle the second you place it in water. I've never had issues w/these turning out flat OR dough being sticky (which was really confusing to me to hear from others); just keeping them in our lock n lock container long enough before husband comes home. They store great, & I didn't have any of the problems many others did! I never need to put these in the refrigerator first either!

OATMEAL COOKIES

OATMEAL COOKIES

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins, chocolate chips (optional)

Directions

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Ingredients:

1/2 cup (1 stick) butter, softened
1/2 cup chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
Preparation:

Preheat oven to 375°.
Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.

Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.



Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°.