Famous Chocolate Chip Cookies

 ANOTHER CCC recipe - but hey, why not? It's super good and famous because it won an award.

Famous Chocolate Chip Cookies Melanie/Brittany thesisterscafe.com

2 cubes (1 cup) butter, softened *not melted!*

3/4 cup granulated sugar

3/4 cup brown sugar

1 tsp vanilla

2 eggs

2 1/2 cups flour

3/4 tsp salt

1 tsp baking soda

Mix butter, shortening and sugars – do not over mix. (The key to this recipe is minimal mixing – try it with a wooden spoon instead of a mixer.) Add vanilla and eggs. Sift together dry ingredients and add them next. Mix until everything is combined. Add one package of milk chocolate chips. (Guittard is my all time favorite. The milk chocolate chips are large and so smooth and creamy… yum!) Chill for 1 hour before baking for best results. Bake at 350 degrees for 8-10 minutes (or a couple minutes more depending on size of cookie). Take them out when they are barely brown, let cool a few minutes then transfer to a wire rack.

White Chocolate Candy Cane Drop Cookies

Love these!!

White Chocolate Candy Cane Drop Cookies Melissa Howell

8 oz. white chocolate chips

1/2 c. sugar

1/2 c. brown sugar, packed

1/2 c. butter, softened

1 tsp. baking powder

1/2 tsp. salt

2 eggs

1 tsp. vanilla

2 1/2 c. flour

2/3 c. finely crushed candy canes

Turn on your oven to 350 degrees. In large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla. Beat in as much flour as you can with the mixer. If it gets too tough, mix in the rest by hand. The dough should be very stiff. Stir in the chopped candy canes and white chocolate chips. Using a large cookie scoop, place the dough two inches apart onto a cookie sheet lined with parchment paper or a silicone mat. Bake 10-13 minutes, or until lightly browned around the edges. Do not overbake! Let cool for about 10 minutes on pan before transferring to wire rack to cool.

YIELD: 30 COOKIES, PREP TIME 15 minutes, ACTIVE TIME 10 minutes, TOTAL TIME 25 minutes

Source: Ice Cream and Inspiration

The Best Chocolate Chip Cookie Bars

Wow, these are amazing. A great option to chocolate chip cookies without having to form each cookie and only have to put it in the oven once. They are chewy and moist but with a crust on the top and sides. Yum!

The Best Chocolate Chip Cookie Bars sofestive.com

1 c butter or margarine
1 c brown sugar
3/4 c white sugar
2 t vanilla
2 eggs
3 c flour
3/4 t salt
3/4 t baking soda
1 c chocolate chips (or more if desired)
nuts (opt)

Cream butter, sugars, and vanilla together. Add in eggs. Stir in flour, salt and baking soda until combined. Gently fold in chocolate chips and nuts if desired. Spread on greased 9x13 pan. Bake at 350 for 20 minutes, or until lightly golden brown on top.

Source: So Festive

Double Almond Cookies

These are delicious!

Double Almond Cookies  The Sister's Cafe

2 c flour
1/2 c finely chopped or slivered almonds
1/4 t salt
1 c butter, softened
1 c sugar
1 egg
2 t pure almond extract

Heat oven to 350°.  Combine flour, almonds, and salt; set aside.  Beat butter and sugar until creamy.  Blend in egg and almond extract. Gradually mix in flour mixture.  Drop by rounded tablespoons onto ungreased cookie sheet.  Bake 10 minutes. Makes about 3 dozen cookies.

Source: The Sister's Cafe

Jumbo Oatmeal-Raisin Cookies

I don't always love raisin cookies because I feel like the raisins overpower the cookie. Not so in this cookie! Delicious and soft with just enough raisin flavor. Yum! Click here for link to Martha Stewart's site.

Jumbo Oatmeal-Raisin Cookies  Martha Stewart

1 1/2 cups all-purpose flour, (spooned and leveled)
1 t baking soda
1 t salt
1 c (2 sticks) unsalted butter, room temperature
3/4 c packed light-brown sugar
3/4 c granulated sugar
2 large eggs
1 t vanilla extract
2 1/2 c rolled oats
2 c raisins
1 c sweetened shredded coconut

Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined. Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets. Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

You can also freeze unbaked cookies and bake them later. Place unbaked cookies on baking sheet and freeze until firm, about 30 minutes. Transfer to resealable plastic bags (label and date); keep up to 6 months. Bake as many as you need (without thawing); place 1 1/2 inches apart on a baking sheet. Bake 20 to 25 minutes.  

Prep Time 40 minutes 
Total Time 40 minutes 
Yield Serves 4

Andes Mint Cookies

I absolutely love these cookies and am so glad to finally have the recipe. The original recipe and picture can be found HERE.

Andes Mint Cookies Becky Higgins

3/4 c butter (or margarine)
1 1/2 c brown sugar
2 T water
2 c semi-sweet chocolate chips
2 eggs
2 1/2 c four
1 1/4 t baking soda
1/2 t salt
Andes Mints

Melt first 3 ingredients in a saucepan over medium heat until melted and then add choc. chips , stirring until completely melted. Cool for 10 minutes. Pour into a mixing bowl and beat in eggs. Add last 3 ingredients. Mix together and chill for about 45 minutes. Roll into balls (1 – 1 1/2 inches big), flatten slightly, and place on cookie sheet. Bake at 350 for ~10 minutes.

When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool.

Chocolate Chip Cookies

Another version of the "soft" CCC. I still need to figure out how to make these really big like she does.

Chocolate Chip Cookies Megan Shaheen
4 eggs
2 c butter
1 ½ c sugar
2 c brown sugar
2 t salt
2 t baking soda
1 t baking powder
1 sm box instant vanilla pudding
1 t vanilla
A little almond extract
6-8 c flour
Milk chocolate chips

Bake at 350 for 12 mins (17 mins if big).

Chocolate-Nut Chip Cookies

One of my new favorite CCC recipes.

Chocolate-Nut Chip Cookies from mom
2 (or 1 ¾) sticks unsalted butter, soft
1 ½ c powdered sugar
1 c soft dark brown sugar
2 large eggs
3 ¼ c flour
1 t soda
½ t salt
10oz bittersweet chocolate chips
1 c slivered almonds
1 c walnuts, chopped

Preheat oven to 350. Mix butter and sugars, then eggs, stir in dry mix. Add chips & nuts. Place mounds 1” apart on cookie sheet. Bake 10-12 mins, or until edges are barely browned. Best if chewy in center. Cool on wire rack. Store tightly covered. They freeze well and taste fresh barely microwaved.

Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies Barbara Kingsolver
1 egg, beaten
½ c butter, softened
½ c brown sugar
1/3 c honey
1 T vanilla extract
1 c white flour
1 c whole wheat flour
½ t baking soda
¼ t salt
¼ t cinnamon
¼ t nutmeg
1 cup finely shredded zucchini
12 oz chocolate chips

Combine egg, butter, brown sugar, honey, and vanilla in a large bowl. Combine flours, soda, salt, cinnamon and nutmeg in a separate, small bowl and blend into liquid mixture. Stir zucchini and chocolate chips into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes. Makes about 2 dozen.

Chewy White Chocolate, Chocolate Cookies

From Sister's Cafe. For the recipe direct from their site, including pictures, click here.

Chewy White Chocolate, Chocolate Cookies Sister’s Café
1 c butter, softened
1 c white sugar
¾ c brown sugar
2 eggs
¼ t salt
1 t vanilla
1 ¾ c flour
1 ¼ c dutch cocoa
2 t baking soda
2 c white chocolate chips

Cream the butter and sugars together until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and salt. Combine flour, cocoa and baking soda then gently mix into creamed ingredients. Fold in white chocolate chips. Bake cookies on ungreased cookie sheet at 350 for 8-10 mins.

Oatmeal Butterscotch Cookies

Oatmeal Butterscotch Cookies Annie Draper
1 ½ c butter, softened
1 ½ c sugar
1 ½ c brown sugar
4 eggs
2 t vanilla
2 ½ c flour
2 t baking soda
1 t ground cinnamon
Dash of salt
6 c quick oats
1 pkg butterscotch chips

Beat butter, sugars, eggs, vanilla really well. Add flour, soda, salt, and cinnamon until blended. Add oats and chips. Bake at 350 for 6-7 mins. Kind of doughy.

Peanut Butter Cookies

Peanut Butter Cookies Annie Draper
1 c butter
1 c sugar
1 c brown sugar
2 eggs
1 t vanilla
1 c peanut butter
2 ½ c flour
1 ½ t baking soda
¼ t salt
Sugar

Cream first 5 ingredients. Add peanut butter and mix well. Beat remaining ingredients well and add. Roll into balls and roll in sugar. Place on cookie sheet and lightly press down with a fork in 2 different directions. Bake at 350 for 7-9 mins.

Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies Annie Draper
2 cups butter, softened
1 1/2 c brown sugar
1/2 c sugar
4 eggs
2 tsp vanilla
4 1/2 c flour
2 tsp baking soda
2 small pkgs instant french vanilla pudding
1 pkg milk chocolate chips

Cream butter and sugars. Add eggs and vanilla and stir really well. Stir in remaining ingredients and mix until blended. Bake at 350 for 9-11mins.

Homemade Oreos

Homemade Oreos
1 pkg Deviled Food Cake Mix
¾ c. shortening
2 eggs
½ t. vanilla
Frosting:
4oz cream cheese
2 c. powdered sugar
1/8 c. butter
½ t. vanilla

Mix together, roll into balls. Use smallest cookie scoop to put on cookie sheet. Bake at 350 in oven for 8 minutes (cookies will not look done). Beat together frosting, spread between 2 cookies.

No Bake Cookies

No Bake Cookies Konnie
2 c sugar
½ c milk
¼ c butter
1/3 c cocoa
1 t vanilla
½ c peanut butter
2½ -3 c oats

Bring 1st 5 ingredients to a rolling boil. Boil 1 minute – be careful not to scorch. Add peanut butter and oats. Spoon onto wax paper.

Great Pumpkin Cookies

I think I would play with these a bit more cause I've only made them once, but they were yummy!

Great Pumpkin Cookies
4 c flour
2 c oats
2 t baking soda
2 t cinnamon
½ t salt
2 c brown sugar
1 c sugar
1 ½ c butter
1 egg
1 t vanilla
1 sm can pumpkin
2 c chocolate chips
1 c chopped walnuts (opt)

Combine dry ingredients except the sugars. Combine butter, sugars, eggs and vanilla. Beat until creamy. Combine wet and dry and mix until well blended. Add the pumpkin and mix well. Drop by large tablespoons onto cookie sheet. Flatten slightly (opt) and bake at 350 for 12-20 minutes. Frost with frosting. (Note: These cookies soften after sitting out (frosted) for a while, even when hard at first.)
Optional: Shape ¼ cup of dough into a pumpkin shape with stem. Bake 20-25 min. Frost and decorate with assorted candies as jack o lanterns.

Cream Cheese Frosting
8 oz cream cheese
½ c butter
1 t vanilla
1 lb powdered sugar

Beat 1st 3 ingredients until creamy. Add powdered sugar and beat until smooth. Add 1 T. milk if too thick.

EASY Pumpkin Chocolate Chip Cookies

EASY Pumpkin Chocolate Chip Cookies
1 can pumpkin (small)
1 box spice cake
chocolate chips

Mix together and spoon onto cookies sheet. Bake at 350 for 8-10 minutes.

Peanut Blossom Cookies

Peanut Blossom Cookies
½ c peanut butter
½ c butter or margarine
½ c sugar
½ c brown sugar
1 egg
1 t vanilla
1 ¾ c flour
1 t soda
½ t salt
Sugar
Hershey kisses

Blend together peanut butter and margarine. Gradually add sugars. Cream well. Add egg and vanilla, beat well. Add flour, soda and salt. Shape into balls. Roll balls in sugar and place on ungreased cookie sheet. Bake at 375 for 8 minutes. Remove from oven and place a Hershey kiss firmly in center of each cookie. Bake 2-3 minutes longer, until golden.

Peanut Butter Dreams

Peanut Butter Dreams Aunt Bev
½ c margarine
1 t vanilla
½ c creamy peanut butter
1 ¼ c flour
½ c sugar
½ t salt
½ c brown sugar
3 t baking soda
Miniature Peanut Butter Cups

Cream together and put small spoonful into lined mini muffin tin. Bake at 350 for 5-6 minutes. Insert peanut butter cup in each cookie and bake 1 minute longer.

Russian Tea Cake Cookies

Russian Tea Cake Cookies
1 c butter, softened
2 ¼ c flour
¼ t salt
1 t vanilla
¾ c finely chopped nuts
½ c powdered sugar

Mix all but powdered sugar, shape into 1” balls. Place 1” apart on ungreased cookie sheet. Bake until set but not brown (about 10-12 min). Roll in powdered sugar while warm. Roll in powdered sugar again. Servings: 4 dozen cookies