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Chocolate Chip Cookies

The cookie lovers in your house are definitely going to enjoy these soft and chewy, triple chocolate chip cookies!

3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
1 (11-1/2 ounce) package milk chocolate chips
1 (12 ounce) package white chocolate chips
1 cup coarsely chopped walnuts

1. Preheat oven to 350 degrees F. In a large bowl, combine the flour, baking powder and salt; set aside. In a separate large bowl, combine the butter, granulated sugar and brown sugar; beat with electric mixer on high speed until light and fluffy. Beat in eggs one at a time; stir in the vanilla.

2. Gradually add the flour mixture to the butter mixture, beating well after each addition. Fold in all three of the chocolate chips and the walnuts.

3. Drop dough by rounded tablespoonfuls about 2-inches apart onto ungreased baking sheets. Flatten the dough slightly with the back of a fork. Bake for about 15 minutes or until golden brown. Cool on baking sheets for 5 minutes; transfer to wire racks to cool completely. Makes 5 dozen cookies.

Emily

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Oatmeal Raisin Cookies

Oatmeal Raisin CookiesThese classic cookies are loaded with oats and raisins and they are so quick and easy to make. Taste wonderful with a cold glass of milk or, my favorite, a hot cup of coffee!

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup firmly packed light brown sugar
3/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups rolled or quick-cooking oats
1 cup raisins

1. Preheat oven to 350 degrees F. Grease 3 baking sheets. In a medium bowl, combine the flour, baking powder and salt.

2. In a large bowl, beat the brown sugar and butter on high speed of mixer until light and fluffy. Beat in the eggs and vanilla until smooth.

3. With a wooden spoon, gradually stir in the flour mixture until thoroughly combined; stir in the oats and raisins until blended.

4. Drop the dough by rounded teaspoonfuls 1-1/2-inches apart on prepared baking sheets; flatten slightly with a fork. Bake until golden brown, about 12 minutes. Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely. Makes 32 cookies.

Emily

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Chunky Chocolate Cookies

DSCN2618 Chunky Chocolate CookiesThese soft, chewy cookies full of chocolate chunks are easy-to-make and delightful to eat. They also make wonderful gifts for friends and family alike!

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup rolled oats
1-1/4 cups chocolate chunks

1. Preheat oven to 350 degrees F. Lightly grease 2 large baking sheets.

2. In a large bowl, combine the butter and both sugars; beat with an electric mixer at medium speed until creamy. Beat in egg and vanilla extract; set aside.

3. Sift the flour, baking powder and baking soda into a small bowl. Add the flour mixture to the butter mixture, beating continuously. Stir in the rolled oats and chocolate chunks.

4. Spoon the dough by tablespoonfuls about 2-inches apart onto prepared baking sheets. Bake 8 to 10 minutes or until lightly browned. Let cool on pans for 1 minute; transfer to wire racks to cool completely. Repeat with any remaining dough. Makes 16 cookies.

Emily

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Chocolate Surprise Cookies

Chocolate Surprise CookiesWhen your family, friends or guests bite into these chewy brown sugar cookies they will be surprised to discover a delicious kiss of chocolate hidden inside. Better make plenty because they will disappear quickly!

3/4 cup butter, softened
1/3 cup firmly packed brown sugar
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon ground cinnamon
25 solid chocolate candies (kisses)
1-1/2 tablespoons confectioner’s sugar
3/4 teaspoon cocoa powder

1. Heat oven to 350 degrees F. In a medium bowl, combine the butter and brown sugar; beat with electric mixer at medium speed until light and fluffy. Add the vanilla extract.

2. In a medium bowl, combine the flour and cinnamon; add to the butter mixture and mix well.

3. Shape dough into twenty-five 1-inch balls; flatten each into a 2-inch round. Place 1-inch apart on 2 ungreased baking sheets. Place 1 chocolate candy in the center of each round. Enclose the candy with the dough being sure the candy is completely sealed in the dough. Bake until golden, about 15 minutes.

4. In a small bowl, combine the confectioner’s sugar and cocoa; sprinkle over the hot cookies. Cool cookies on baking sheets for 10 minutes, then transfer to wire racks to cool completely. Makes 25 cookies.

Emily

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No Bake Chocolate Cookies

No Bake Chocolate CookiesThe warmer weather months are just around the corner. This delicious no-bake chocolate cookie recipe is perfect for those times when you want to satisfy your family’s sweet tooth but don’t want to heat up the kitchen. Actually, my family enjoys these delightful little cookies any time of the year!

2 cups granulated sugar
1/4 cup baking cocoa
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla extract
Pinch of salt
1/2 cup smooth peanut butter
3 cups quick-cook oats

1. In a medium saucepan, combine the sugar, cocoa, milk and butter. Bring to a boil over medium heat, stirring often; cool for 1 to 2 minutes. Stir in the vanilla, pinch of salt, peanut butter and oats; blend thoroughly.

2. Drop by teaspoonfuls onto waxed paper; cool and then chill in refrigerator until set. Makes about 48 cookies.

Emily

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Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies DSCN2312Yummy goodness in every bite of these big cookies chock-full of wholesome oats and luscious chocolate chips!

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned oats
1 (12 ounce) package semisweet chocolate chips

1. In a large bowl, cream the butter and both sugars until light and fluffy. Beat in the egg and vanilla extract.

2. In a small bowl, combine the flour, baking soda, baking powder and salt; add to the creamed mixture and mix well. Stir in the oats and chocolate chips.

3. Drop by rounded tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake at 350 degrees F. for 10 to 12 minutes or until golden brown. Cool on wire racks. Makes 4 dozen.

Emily

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Coconut Crisp Cookies

Coconut Crisp CookiesLight, crisp and delicious! The cookie lovers in your family will gobble these up in a hurry!

1-1/2 cups all-purpose flour
1-1/4 cups old-fashioned oats
3/4 cup flaked coconut
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 large egg

In a medium mixing bowl, combine the flour, oats, coconut, baking powder, baking soda and salt. In a large mixer bowl, combine the butter, granulated sugar and brown sugar. Beat at high speed of mixer until light and fluffy, scraping the bowl occasionally.

Add the egg and beat until blended. Add the flour mixture and mix well. Shape into small balls. Place the balls 2-inches apart on an ungreased cookie sheet; flatten with a fork.

Bake at 375 degrees F for 8 to 10 minutes or until light brown. Cool on cookie sheet 2 minutes; transfer to a wire rack to cool completely. Makes 5 dozen cookies.

Emily

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Chocolate Chip Cookies

Chocolate Chip CookiesA rich, chewy chocolate chip cookie for all the cookie lovers in your family! Believe me, they won’t last long!

1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter or margarine, softened
1/2 cup vegetable shortening
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
2 cups chocolate chips
2 cups quick-cooking oats
1 cup chopped walnuts or pecans

1. Sift together the flour, salt and baking soda; set aside. In a large mixing bowl, cream butter or margarine, shortening, brown sugar and granulated sugar. Beat in eggs and vanilla extract until mixture is creamy.

2. Add the dry ingredients a little at a time, beating well after each addition. Stir in the chocolate chips, oats and chopped nuts; blend well.

3. Drop by teaspoonfuls spaced 1/2-inch apart onto ungreased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes. Cool on cookie sheet 5 minutes; remove to wire rack to cool completely. Store in a tightly covered container at room temperature. Makes 8 dozen cookies.

Emily

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