Mamaw's Chocolate Chip Cookies

 Cream well:

1 cup butter or oleo (227g)

1 cup white sugar

1 cup brown sugar. firmly packed

2 eggs

1 tsp vanilla

Mix well and add to creamed mixture:

2 cups flour

1 tsp soda

1/2 tsp salt

1 tsp baking powder

Add:

2 cups uncooked oatmeal

1 pkg (8 oz) chocolate chips 

Drop by teaspoon on greased cookie tray. Bake 350 degrees for 10-15 minutes.

Edible Cookie Dough Recipe

Edible Cookie Dough Recipe - Ben and Jerry’s 

INGREDIENTS

• 8 tbsp. unsalted butter (1 stick), room temperature
• 1 cup brown sugar, packed
• 2 tbsp. heavy cream
• 1 tsp. vanilla extract
• ½ tsp. kosher salt
• 1 cup flour
•  ½ cup chocolate chips

Prep Time: 15 minutes
Total Time:  15 minutes 
Total Yield: About 2 cups

1. Gather all your ingredients.

2. First, heat treat the flour to ensure it is safe to eat. Do not skip this step, untreated flour can contain contaminants and is not safe to eat.Place the flour in a microwave safe bowl and microwave on high in 30-second intervals, stirring in between. Use an instant-read thermometer to ensure that the flour reaches 165°F throughout.

3. In a stand mixer or using a hand mixer, beat together the butter and sugar until light and fluffy.

4. Add the vanilla, cream, and salt. Mix to combine. Then add the heat treated flour and mix to incorporate.

5. Fold in the chocolate chips.

6. Serve and enjoy! Store in an airtight container in the refrigerator.

Chewy Chocolate Chip Oatmeal Cookies

 Chewy Chocolate Chip Oatmeal Cookies by Panthera from allrecipes.com

 

Ingredients:

1 cup butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour

1/2 teaspoon baking soda 1 teaspoon salt 3 cups quick-cooking oats 1 cup chopped walnuts 1 cup semisweet chocolate chips

Directions:

1.	Preheat the oven to 325 degrees F (165 degrees C).
2.	In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3.	Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Holly Jolly Peanut Butter Cookies

Holly Jolly Peanut Butter Cookies - from brightideas.com

ingredients and directions:

• 1 cup all-purpose flour
• 2/3 cup old-fashioned rolled oats
• 1 - 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup PETER PAN® Creamy Peanut Butter
• 1/2 cup Parkay Original®-stick, softened (1/2 cup = 1 stick)
• 1 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1 -1/4 teaspoons vanilla extract
• 1 pkg pkg (12.6 oz) M&M’S® Brand Milk Chocolate Candies

• Yield: 36 servings (1 cookie each)
• Prep Time: 40 minutes
• Bake Time: 10 -12 minutes
• Difficulty: Moderate

• 1. Preheat oven to 350°F. Combine flour, oats, baking powder and salt in medium bowl; set aside.
• 2. Cream PETER PAN® peanut butter, Parkay® and both sugars in large bowl with electric mixer on medium-high speed until fluffy. Beat in egg and vanilla. Turn mixer down to low speed and gradually add flour mixture. Stir in M&M’S® Brand Chocolate Candies with wooden spoon.
• 3. Form mixture into 1-inch balls. Place 3 inches apart on nonstick baking sheets and flatten with tines of fork in criss-cross pattern.
• 4. Bake 10 to 12 minutes or until edges are lightly browned and centers are still soft. Cool 1 minute on baking sheet; transfer to wire racks. Cool completely.

Alton Brown's "The Chewy"

Alton Brown's The Chewy - Chocolate Chip Cookies
as seen on Joelen's Culinary Adventures

2 sticks unsalted butter
2¼ cups whole wheat flour
1 teaspoon kosher salt
1 teaspoon baking soda
¼ cup sugar
1¼ cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1½ teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips

Hardware:
#20 disher/ice cream scooper (I used a smaller, medium scoop)
Parchment paper
Baking sheets
Mixer

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.

Stir in the chocolate chips. Chill the dough.

When ready to bake, heat oven to 375F.Scoop chilled dough onto parchment-lined baking sheets, 6 cookies per sheet if using the #20 disher (or 8 cookies per sheet, if using a medium scoop).Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

David Lebovitz's Chocolate Chip Cookies

Chocolate Chip Cookies
Source: Serious Eats
Adapted from Ready for Dessert by David Lebovitz as seen on Mrs. Regueiro's Plate

Ingredients:
2 1/2 cups (350 g) all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup (8 ounces/225 g) unsalted butter, at room temperature
1 cup (215 g) packed light brown sugar
3/4 cup (150 g) granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped *I used walnuts*
14 ounces (400 g) bittersweet or semisweet chocolate, coarsely chopped into 1/2- to 1-inch (1.5- to 3-cm) chunks *There are chocolate chunks available.*

Preparation:
1. In a small bowl, whisk together the flour, baking soda, and salt.
2. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.
3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.
4. Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
5. Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.
6. Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
7. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Yield: 48 cookies...and you'll eat them all.

The Neiman Marcus Cookie

The Neiman Marcus Cookie - as seen on Brown Eyed Baker

Makes about 30 (3½-inch) cookies

2½ cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
4 ounces milk chocolate chips
1½ cups chopped walnuts

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

2. Blend the oats in a food processor or blender to a fine powder. In a medium bowl whisk together the blended oats with the flour, baking powder, baking soda and salt. Set aside.

3. In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. On low speed gradually mix in the flour mixture, beating just until incorporated. With a rubber spatula fold in the chocolate chips and walnuts.

4. Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake in the preheated oven for 10 minutes. Cookies should be lightly brown and set on the outside but still look a little undone in the middle. That’s okay – they will finish setting up after you remove them from the oven. Let cool completely and store in an airtight container.

Cook's Illustrated Chocolate Chip Cookies

Cook's Illustrated Chocolate Chip Cookies - from Recipezaar, as seen on Pics and Kicks


Ingredients

* 2 1/8 cups all-purpose flour (2 cups plus 2 tablespoons)
* 1/2 teaspoon table salt
* 1/2 teaspoon baking soda
* 12 tablespoons unsalted butter, melted and cooled slightly (1 1/2 sticks)
* 1 cup brown sugar (light or dark)
* 1/2 cup granulated sugar
* 1 large egg
* 1 large egg yolk
* 2 teaspoons vanilla extract
* 1-2 cup chocolate chips (semi or bittersweet)

Directions

1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.).

4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

Ultimate Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies - tollhouse? nestle?

* This is the one mom made when we were in high school *

1 1/2 c. Crisco
2 1/2 c. brown sugar
4 Tbsp. milk
2 Tbsp. vanilla
2 eggs
4 c. flour
2 tsp. salt
2 tsp. baking soda
2 c. chocolate chips

Best Big Fat Chocolate Chip Cookies (BBFCCCs)

Best Big Fat Choc. Chip Cookies (BBFCCCs) -from allrecipes.com

INGREDIENTS

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

DIRECTIONS

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.