Best Chocolate Chip Cookies

PEANUT BUTTER CHOCOLATE CHIP COOKIES

2007-11-17T14:04:00.000-08:00

Heat oven to 350 F

¼ Cup margarine
1/3 Cup smooth peanut butter
½ Cup brown sugar
1/3 Cup granulated sugar
1/3 Cup 2% milk
1 large egg
1 Tablespoon vanilla
1 ½ Cups all purpose flour
1 teaspoon baking soda
¾ Cup milk chocolate chips
¼ Cup raisins

Beat margarine and peanut butter until smooth.
Add sugars and beat.
Add egg and vanilla and beat until well blended.
Combine dry ingredients and stir into egg mixture just until incorporated.
(Do not over mix)
Stir in chocolate chips and raisins.

Drop by teaspoonful 2 inches apart on creased baking sheet.

Bake 12-15 minutes or until brown.

Cookie Tester’s comments:
Good one for peanut butter lovers!

SWEET HEART COOKIES

2007-11-17T13:52:00.000-08:00

Heat oven to 350 F

½ Cup butter, softened
¾ Cup light brown sugar
1 large egg
1 teaspoon vanilla
1 ½ Cup all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ slivered almonds
½ cup maraschino cherries, well drained and coarsely chipped
½ Cup milk chocolate chips
1 Cup white chocolate chips

Cream butter and sugar.
Add egg and vanilla.
Beat for another minute.
Mix dry ingredients and stir into butter mixture.
Stir in almonds, cherries, and both chocolate chips.

Roll into walnut-sized balls. Place 2 inches apart on greased baking sheet.

Bake 8-12 minutes, until cookies look golden around the edges.
Cool on the baking sheet for 4 minutes before transferring to racks to cool completely.

Cookie Tester’s comments:
Susan: My personal favorite.

Hint:
The red cherries make this a fun cookie for Valentine’s Day or Christmas!

MOCHA-PECAN COOKIES

2007-11-17T13:39:00.001-08:00

Heat oven to 350 F

½ Cup butter, softened
½ Cup brown sugar, packed
½ Cup granulated sugar
1 large egg
1 Tablespoon vanilla
1 ¼ Cups flour
¾ teaspoon baking soda
¼ teaspoon salt
2 teaspoon boiling water
2 Tablespoon instant coffee granules
¾ Cup semi-sweet chocolate chips
1 Cup white chocolate chips
½ Cup pecans, coarsely chopped

Dissolve instant coffee into the 2 teaspoons of boiling water and set aside to cool slightly.
In a bowl, cream butter.
Add sugars and coffee.
Beat until creamy.
Add egg and vanilla. Mix well.
Gradually add the dry ingredients.
Stir in both chocolate and pecans.

Drop by teaspoonful onto greased baking sheet.
Dough is soft and spreads, making a large crisp cookie.

Bake 10-12 minutes.

Variations:
Melt ½ of each chocolate chip and mix into batter before adding dry ingredients. This gives a little different texture, flavor and darker color.

Cookie Tester’s Comments:
All the coffee lovers loved this one.

BARNYARD DROPS

2007-11-17T13:19:00.000-08:00

No baking required.

1 Cup milk chocolate chips
1 Cup butterscotch chips
1 Tablespoon butter
½ Cup raisins
½ Cup chopped pecans

Over medium heat, in a double boiler melt milkchocolate chips, butterscotch chips and butter. Stir until smooth.

Remove from heat and stir in raisins and pecans.

Drop by tablespoon or teaspoon onto parchment or waxed paper.

Chill until ready to serve.

Variations:
Use different flavors of chocolate chips.
Change the nuts.
Use all raisins and no nuts.

Cookie Tester's comments:
All testers loved this one.

OATMEAL CHOCOLATE CHIP COOKIES

2007-11-17T13:04:00.000-08:00

Heat oven to 375 F

Cream together:
1 Cup margarine
1 Tablespoon sour cream
¼ Cup peanut butter
½ Cup brown sugar
2 large eggs
2 teaspoons vanilla

Add:
1 ½ Cups flour
1 teaspoon baking soda
2 Cups quick oatmeal
1 ½ Cups semi-sweet chocolate chips
½ Cup butterscotch chips

Mix well

Roll into a walnut-sized balls, place 2 inches apart on baking sheet, press down gently with a fork.

Bake for 10-12 minutes.

Let cool on baking sheet for 4 minutes before moving to a wire rack to cool completely.

Cookie Tester’s comments:
Shirley- An interesting combination; the butterscotch chips add a nice touch.

SESAME SEED CHOCOLATE CHIP COOKIES

2007-11-17T13:01:00.000-08:00

Heat Oven to 350 F

1 Cup Margarine
2/3 Cup granulated sugar
2/3 Cup Brown sugar, packed
2 large eggs
1 Tablespoon baking soda
1 teaspoon salt
2 Cups quick oatmeal
1 ¾ Cups milk chocolate chips
¼ Cup chopped pecans
¼ Cup sesame seeds

Cream shortening, add sugars gradually.
Add eggs and beat well.
Add Vanilla.
Mix flour, salt and baking soda and add to creamed mixture.
Add nuts, chocolate chips, sesame seeds and oatmeal last.
Drop by teaspoonfuls on greased baking sheets.

Bake for 12-15 minutes.
Cool on baking sheet 4 minutes before moving to were rack to cool completely.

Cookie Testers’ comments
Shirley- Delightful; the sesame seeds make a surprising new taste.

Extravagant Chocolate Chip Cookies

2007-11-05T20:34:00.000-08:00

Heat oven to 375 F

1 cup Real Butter or margarine
1 cup brown sugar
1 cup granulated sugar
2 medium eggs
2 tablespoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 ½ cups oatmeal (blend into consistency of flour)
1 ¾ cups milk chocolate chips
1 milk chocolate bar chopped or grated finely
1 cup chopped nuts (walnuts, pecans, hazelnuts)

Cream together butter and both sugars.
Add eggs one at a time. Beat until fluffy. Add vanilla.
Mix together flour, oatmeal salt, baking powder and baking soda.
Add to wet ingredients and blend well.
Add chocolate chips, chocolate bar and nuts.

Roll into balls and place two inches apart on a baking sheet.

Bake 10-12 minutes.
Let cool on baking sheet for 4 minutes before moving to a wire rack to cool.

Hint: Use a baking stone, rather than a baking sheet, gives a nice all-around golden brown to the cookies.

Cookie Testers comments:
Susan: This was very popular with all the testers

Minty Chocolate Chip Cookies

2007-11-05T19:58:00.000-08:00

Heat over to 375 F

Chocolate shortbread cookie:

¾ cup real butter softened
½ icing sugar
2 one ounce squares unsweetened baking chocolate, melted and cooled
¼ teaspoon peppermint extract
1 ½ cups all-purpose flour
¾ cup milk chocolate chips
¼ cup semi-sweet chocolate chips

Cream butter and add confectioner’s sugar.
Beat in chocolate and mint extract.
Gradually add flour.
Stir in chocolate chips. (Dough will be soft)
Roll dough into walnut sized balls.
Place on un-greased baking sheet 2 inches apart.
Press gently with a fork.

Bake for 6-8 minutes or until firm and golden brown on the bottom.
Cool on baking sheet for 4 minutes before removing to wire racks to cool completely.
Meanwhile, combine icing ingredients.

Icing:

2 tablespoons real butter, softened
1 cup icing sugar
1 tablespoon 2% milk
¼ teaspoon peppermint extract
2 to 3 drops green food coloring

Spread on cooled cookies. Let it set.

Drizzle:

½ cup semisweet chocolate chips
½ teaspoon butter

Melt chocolate chips and shortening; stir until smooth. This can be done careful in the microwave or with a double boiler.

Drizzle over iced cookies.

Cookie Tester’s comments:
Sheilagh: too much chocolate in the dough.
Jonathan: too minty.
Shirley: Delightful and looks simple to make yet nice enough for festive occasions. The mint and chocolate are a great combination.

Chocolate Lover’s Delight

2007-11-05T19:41:00.000-08:00

Heat oven to 350 F

1 cup white margarine, softened
1/3 cup smooth peanut butter
3 ½ cups lightly packed brown sugar
3 teaspoons vanilla
3 large eggs
¾ cup sour cream
3 ¾ cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons salt
1 ½ cups baking cocoa powder
1 ½ cups semi-chocolate chips

Cream the first 6 ingredients together.
Mix flour, baking powder, salt and cocoa and add to creamed mixture.
Stir in chocolate chips.

Drop by teaspoonful onto a greased baking sheet. (Batter is quite stiff)

Bake for 15 minutes. Let cool for 4 minutes on baking sheet.

Cookie Tester’s comments:
Shirley: They are good and very chocolaty; would be great for a real chocolate lover.

Pudding Chocolate Chip Cookies

2007-11-05T19:33:00.000-08:00

Heat oven to 350 F

½ cup White margarine, at room temperature
½ cup granulated sugar
½ cup dark brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1 ½ cups old-fashioned rolled oats
1 ¼ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 package vanilla instant pudding powder
1 cup milk-chocolate chips
½ cup chopped pecans (or walnuts)

Beat butter and sugars until fluffy.
Beat in eggs and vanilla.
Mix dry ingredients and stir into egg/sugar mixture.
Fold in milk chocolate chips and chopped pecans (or walnuts)
Dough will be soft.

Drop teaspoonfuls 2 inches apart onto greased baking sheets.

Bake 14 minutes or until golden; cool 4 minutes on the baking sheet before transferring to a wire racks to finish cooling.

Cookie Tester’s comments:
Shirley says: the pudding gives a very different flavor. Very nice for a change.