For the cookies: Cream butter and sugar. Add
o cool.
FOR THIN, CHEWY COOKIES: Reduce granulated sugar to 1
ill provide more fudgy chewy cookies).
Cool cookies on baking sheet for
For Thin Crispy cookies:
For flour, use bleached
Melt chips. Set aside. Preheat oven to 350\u00b0.
Grease 2 large cookie sheets. Cream the butter and sugar at medium speed until fluffy. Beat in egg, vanilla and melted chocolate. Add flour, baking soda and salt just until combined. Stir in nuts and oats. Drop by teaspoonful onto cookie sheets.
Or roll into 1 1/2-inch balls and flatten with the bottom of a glass dipped in sugar. Bake 10 to 12 minutes. Don't overcook for chewy cookies. Recipe may be doubled.
or soft and chewy cookies, about 13 minutes for chewy cookies or about 16
For the cookies: In a large bowl, combine
f you want big, thick chewy cookies, drop by tablespoons and thicken
to 10 minutes for chewy cookies, or 11 to 13 minutes
inutes for chewy cookies, 7 minutes for crisp ones. The original recipe suggests
latten out into perfectly round cookies as they bake.
Preheat oven to 350\u00b0F.
Mix together all dry ingredients in a large mixing bowl, cocoa through raisins.
Mix with whisk and set aside.
Mix together all wet ingredients in a medium bowl until fluffy.
Make a well in the dry ingrendients, pour wet into the dry.
Mix well.
With sprayed hands, form about 6 large cookies, place on greased cookie sheets.
Bake for 7-8 minutes for soft, chewy cookies or 10 minutes for dry cookies.
Remove from pan and let cool on cookie racks.
Store in tupperware, wax paper between cookies.
coa powder. As with all cookies, it's the taste
o 10 minutes.
Allow cookies to cool on baking sheet
Cream shortening and sugar together; add egg and mix well. Sift dry ingredients together; sprinkle over crushed Butterfinger bars and combine with wet ingredients.
Drop by teaspoonfuls onto greased cookie sheets.
Bake at 375\u00b0 for 10 minutes for chewy cookies; 11 1/2 to 12 minutes for crunchy cookies.
May double or triple recipe.
o cool completely. Cookies will be soft and chewy.
TIP: Store
to 9 minutes for chewy cookies or 10 to 11 for
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
ook underdone if you like chewy cookies. Remove when barely brown at
Mix all ingredients.
Bake in 350\u00b0 oven for 10 to 12 minutes. For chewy cookies, use slightly less sugar.
When doubling the recipe, add an extra egg.