delicious treat for anyone

This chocolate chip cookie recipe is easy to make and a delicious treat for anyone

Oatmeal Chocolate Chip Cookies

Delicious Oatmeal Chocolate Chip Cookies for any occasion

2 c. shortening

1 1/2 c. brown sugar

1 1/2 c. white sugar

4 eggs

2tsp. hot water

3 c. sifted flour

2 tsp. soda2 tsp. salt

12 oz. pkg. chocolate chips

4 c. quick oatmeal

2 tsp. vanilla
Mix ingredients from top to bottem. Place onto cookie sheet. Bake at 350 degrees for 8-10 minutes. Makes 200 cookies.

Chocolate Chip Cookies

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. 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 pieces in and incorporate them without breaking them. 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.

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

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Delicious Chewy Chocolate Chip Cookies

I have made these cookies many times. My kids and their friends all love them. The cookies come out very delicious, I like them better than the store-bought ones! This is how to bake delicious, chewy chocolate chip cookies.

Ingredients1 :½ cup all purpose flour

½ tsp salt½ tsp baking powder

½ tsp baking soda1 cup butter

¾ cup dark brown sugar

½ cup granulated sugar

2 eggs1 tsp vanilla extract

1 cup old fashioned rolled oats

1 cup semi-sweet chocolate chips

MethodMix the dry ingredients together:

flour, salt, baking soda and baking powder. Set aside.Beat the butter and sugars until light and fluffyAdd eggs, vanilla, then the flour mixture.Stir in the oats and chocolate chips.Drop rounded spoonfuls into cookie sheets. Leave 2 inches between cookies. (I use 1/8 measuring cup so the cookies will come out all even sized)Bake at 350 degrees for about 12 minutes or until golden brown at the edges. As all ovens vary please check your oven.

Let cool for about 3 minutes on the baking sheet and transfer to wire racks to cool completely. Enjoy!Tip:
Refrigerate the dough for about 15 minutes before putting them into the cookie sheets.

This way the shape of the cookies turn out good after baking, instead of being “flat”.

Chocolate Chip Cookies

For the cookies you will need:
* 5 ounces bittersweet chocolate* 2 1/4 cups flour* 1 teaspoon baking soda* 1/2 teaspoon salt* 1 cup packed brown sugar* 1/4 cup granulated sugar* 1/2 cup (1 stick) unsalted butter melted, cooled* 1 teaspoon vanilla extract* 2 eggs* 1 cup semi-sweet chocolate chips* Nutella cream filling (recipe follows)

1. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper set aside.

2. Melt chocolate in a saucepan over the lowest heat possible. Stir continuously until all chocolate is melted. Remove from heat and cool completely.

3. Sift together flour, baking soda and salt. Set aside.

4. In a large bowl beat butter, brown sugar and granulated sugar until creamy. Beat in vanilla. Beat in eggs one at a time. Beat in melted chocolate.

5. Slowly mix in dry ingredients. Batter will be thick.

6. Fold in chocolate chips. (Note: At this point, if dough seems too soft to work with, you can refrigerate for 30 minutes)

7. Drop rounded tablespoonfuls of dough onto prepared cookie sheet, taking care to make sure they are all the same size. Press down to flatten slightly

.8. Cook 8-10 minutes or just until set. Remove from oven. Allow to cool on cookie sheet for 2 minutes. Remove to cooling rack to cool completely.

9. To assemble, with the bottom of a cookie facing up, spread a thin layer of Nutella cream on the flat side of one cookie. Place another cookie on top. Repeat with remaining cookies and cream.

10. Serve. Keep uneaten cookies refrigerated to keep cream from melting.
For Nutella Cream you will need:
* 3/4 cup chilled heavy cream* 1/4 cup mascarpone cheese* 2 teaspoons granulated sugar* 1/4 cup Nutella
1. Whip cream, mascarpone and sugar in a bowl until peaks form.2. Gently fold in Nutella. Mixture will be light and fluffy.3. Keep refrigerated until ready to use
Makes 18-20 sandwich cookies

Ron's Chocolate Chip Cookies

Dinner Inspiration:

It is hot and I have zero desire to cook. Maybe some fun new dinner recipes night inspire me to set foot in my kitchen.

Chocolate Chip Cookies:

This recipe comes from the Heaton Families Cookbook. Makes wonderful cookies.
Beat until Smoth:
1 1/2 c Sugar
2 c. brown Sugar
1 lb margarine, softened
3 Eggs
2 Tbsp. Vanilla
6 c. Flour
1 tsp Salt
1 1/2 tsp. Baking Soda
2 c. Chocolate Chips
2 c. Chopped Nuts (optional)
Beat Sugars, Margarine, Eggs and Vanilla until smooth. Mix flour, salt, and soda together and add to the wet mixture. Add the chocolate chips and nuts. Bake at 350 degrees for 8-10 minutes; 10-14 minutes if cookies are bigger.
The dough can be refrigerated as this is a big batch. I also like to add a cup or so of butterscotch chips to the dough.