First you get some butter.
Then you put a whole bunch of chocolate chips and a little bit of sugar in a bowl.
Mix with a stir thing.
Then you take a spoon and you take out the stuff and put it on a flat pan.
Put it in the oven.
Then you cook it just for a couple of hours.
When the oven beeps, you take them out. Then when they cool down, you can eat them.
Put the rest in a cover thing so you can have them later.
ncorporated.
Stir in the chocolate chips.
This is a pretty
br>Stir in chocolate chips. (You can use any kind of chocolate chips or small
xture.
Mix in the chocolate chips.
Using two spoons,
egg whites, and cream of tartar.
Slowly add your
Preheat oven to 350\u00b0.
Beat cup of butter until soft.
Add to butter, brown sugar and regular sugar.
Add eggs.
Sift the following dry ingredients together and add to the mixture, baking powder, baking soda, flour and salt.
Add a large package of chocolate chips and toasted pecans (toast pecans at 400\u00b0 for about 10 minutes).
Bake cookies at 350\u00b0 until pale brown.
Tear up this recipe; it is very secret, and you should not be caught with it!
aking sheets. Bake until the cookies are slightly golden around the
n semisweet chocolate chips, white chocolate chips, and dried cherries.
Drop spoonfuls of the
br>Take your small bowl of dry ingredients and gradually mix
Preheat oven to 350 degrees F (175 degrees C).
Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into butter mixture until incorporated.
Whisk oats, flour, chocolate chips, cocoa powder, baking soda, and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Scoop dough using a small scooper onto baking sheet.
Bake in the preheated oven until edges of cookies are lightly browned, about 15 minutes.
he flour, the whole bag of chocolate chips, oats and nuts (the last
Preheat oven to 350\u00b0.
Beat together margarine and sugars until creamy.
Add eggs, water and vanilla; beat well.
Add combined oats, flour, cocoa, baking soda and salt; mix well.
Stir in chocolate chips and chopped milk chocolate.
Drop by rounded tablespoons onto ungreased cookie sheet.
Bake for 12 to 14 minutes or until cookies are set.
Do not overbake.
Cool for 1 minute on cookie sheet.
Remove to wire rack and cool completely. Store in an airtight container.
Makes about 3 1/2 dozen cookies.
In a small bowl combine flour, baking soda, and salt.
In a large bowl beat butter, granulated and brown sugars, vanilla extract and eggs (adding one at a time and beating well.) Gradually beat the flour mixture into the large bowl.
Stir in the rest of the ingredients; nuts, both kinds of chocolate chips, brickle pieces and butterscotch chips.
Drop by rounded teaspoon onto ungreased pan.
Bake in preheated oven at 375 degrees for 10 minutes.
Let stand 2 minutes, and remove to cooling rack.
Combine flour, baking powder and salt. Set aside.
Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
Wrap in plastic and freeze until firm (about 20 minutes).
Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.
ouble boiler, melt unsweetened chocolate, 1 cup of chocolate chips and butter; cool 10
egg.
1 teaspoon of vanilla extract.
NOW add
Preheat oven to 350\u00b0F.
Cream together butter and firmly packed brown sugar until mixture is light and fluffy.
Mix in eggs and vanilla.
Sift together flour, baking soda and salt.
Add the dry ingredients and rolled oats to the creamed mixture.
Mix until well blended.
Stir in the chocolate chips and raisins. I don't put raisins in mine (kids don't like them) so I double my chocolate chips instead).
Drop dough onto greased cookie sheets.
Bake at 350F for 15-20 minutes.
Cream shortening and sugar; beat in eggs.
Add vanilla and sour cream.
Sift together dry ingredients; blend in.
Add chocolate chips and nuts.
(Also good when Heath chips are used instead of chocolate chips.)
Shape as desired.
Bake at 375\u00b0 for 12 to 15 minutes.
Yields 5 to 6 dozen.
Stir until smooth the first 4 ingredients.
Add all remaining ingredients and stir.
Bake at 350\u00b0 for 8 to 10 minutes.
Makes 7 to 8 dozen cookies.
Raisins may be used instead of chocolate chips.
In a large bowl cream butter and sugars.
Add eggs and vanilla, blending until sugar no longer crunches against bowl.
In separate bowl combine flours, soda and salt.
Add to a large bowl and blend thoroughly.
Add desired amount of chocolate chips. Preheat oven to 375\u00b0.
Drop by teaspoonfuls onto lightly greased cookie sheet (grease first time only).
Bake 8 to 10 minutes. Yields approximately 4 1/2 dozen decent sized cookies.
Warning: May be habit forming.