Directions

Soften butter or margarine; add to sugars and beat together until creamy. Beat in eggs or egg substitute, vanilla, and orange flavoring. Stir in flour, baking soda, cinnamon, nutmeg, and grated orange peel. Mix well. Stir in oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheet and bake 10 to 11 minutes. Let cool on cookie sheet for a minute or so, then place on paper towel to cool.   

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Ingredients

8 ounces white chocolate baking bar
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2-3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white chocolate baking bar
1/2 teaspoon shortening

Directions

Grease a cookie sheet; set aside. Preheat oven to 375 degrees. Chop 4 ounces of the white chocolate baking bar; set aside. In a heavy, small saucepan, melt the other 4 ounces of the white chocolate baking bar over low heat while stirring constantly; set aside to cool slightly. In a mixing bowl, cream the butter, sugar, salt, and baking soda until fluffy. Add eggs and melted white chocolate; beat until combined. Beat in as much of the flour as possible with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 4 ounces of chopped white chocolate.  Drop dough from rounded teaspoon 2 inches apart on cookie sheet. Bake at 375 degrees for 7 to 9 minutes or until cookies are lightly browned around the edges. Cool for 1 minute, then move to cooling rack.  Just before serving, melt the raspberry jam (can be done in microwave, just make sure you cover it!). Spoon a little jam into the center of each cookie. In a small saucepan, melt the 3 ounces of white chocolate baking bar with the shortening, stirring constantly. Drizzle each cookie with some of the melted mixture. In necessary, refrigerate cookies for 10 or 15 minutes to set the chocolate.  

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1 teaspoon dried orange peel
2 tablespoons orange juice
1 cup unsalted butter
1 cup sugar
½ cup brown sugar
½ teaspoon vanilla
½ teaspoon orange extract
2 eggs
2 1/3 cups flour
¾ teaspoon salt
1 teaspoon baking soda
1 lb. milk or dark bulk chocolate, chunked

1 cup coconut (optional)

Heat oven to 350°F.  In small bowl, mix together orange peel and orange juice and let sit 10 minutes.  Meanwhile, cream butter, sugars, vanilla and orange extract in large bowl.  Mix in eggs and orange juice with peel.  Wisk together flour, salt and soda in separate bowl.  Gradually add to wet ingredients.  Mix in chocolate chunks and coconut (if desired).

Place dough by heaping spoonfuls onto cookie sheet and bake 10-12 minutes or until lightly browned.  Makes 24 large cookies

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Happy Vegan Chocolate Chip Cookies
Serves: almost two dozen

Preparation time: 15 mins?-10 to 12 cooking time

Ingredients

    2 cups unbleached flour
    2 tsps baking powder
    1/2 tsp.salt
    cinnamon to taste (optional)
    vegan chocolate or carob chips - put in as many as you like
    1 cup raw sugar (turbinado #1, sucanat works too but sucks up a lot of the moisture)
    1/2 cup canola or vegetable oil
    1 teaspoon vanilla
    1/4 cup water

Directions:

VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well.  Preheat oven to 350.

In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.

In a medium size bowl mix vegan sugar and oil. Mix it well.  Add the vanilla and then add the water. Mix it well.  Add the wet to the well in the dry. Mix it well but be careful not to overwork it.  Add more chips if you need to.  Spoon onto ungreased cookie sheets.  Put them in the oven.  Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them.

The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here untill they get to where I like them.

Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.

These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans LOVE them. In the words of my 6 year old son-Mom, you're the greatest because you know how to make the best cookies. Enjoy and let me know if you have questions. Sweet travels.

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Monster Chocolate Chip Cookies

Ingredients:

3/4 c. sugar
3/4 c. brown sugar, packed
1/2 c. butter, softened
1/2 c. vegetable shortening
2 large eggs
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1 12-ounce bag (2 cups) semi-sweet chocolate chips
additional granulated sugar

Directions:

* Preheat oven to 350 degrees. In a large mixing bowl, cream together the sugars, butter and shortening until light and fluffy. * Add vanilla and eggs, one egg at a time, beating well after each addition.     * In another bowl, sift together the flour, baking soda, cream of tartar, and salt.   * Add dry mixture to the creamed sugars, blend well. Fold in chocolate chips. * To make each monster cookie, form 1/4 c. of dough into a ball.  Roll in additional granulated sugar and place on greased baking sheet. * With fingertips, press each cookie ball into a 4-inch circle.  Bake for 12-14 minutes or until lightly browned. * Remove cookies from oven and cool on baking sheet for 1 minute.  Place cookies on wire rack and cool completely.

Makes 18 giant cookies.

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         Mrs. Fields Chocolate Chip Cookies
 
Serving Size  : 1    

    1       c           Butter
      1/2  c          Granulated sugar
    1 1/2 c           Packed brown sugar
    2                    Eggs
    2 1/2  tsp        Vanilla extract
    2 1/2  c           All-purpose flour
    3/4  tsp          Salt
    1      tsp         Baking powder
    1      tsp         Baking soda
    6      oz.        Semisweet chocolate chps

Preheat oven to 350. In a larger mixing bowl, cream the butter, sugars,  eggs and vanilla well. Sift together the flours, salt baking power and  baking soda. Combine the wet and dry ingredients. Stir in the chocolate  chips. With your fingers place golf ball size dough portions 2 inches  apart on an ungreased cookie sheet. Bake 9 minutes or until edges are  light brown.

NOTE: It is very important you not exceed the cooking time  given above, even if the cookies appear to be underbaked.When the cookies  are removed from the oven the sugar in them will stay hot and continue the  cooking process. The finished product should besoft in the middle and  crunchy around the edges. For variation of this cookie substitute milk  chocolate for the semi sweet chocolate and or add 1 1/2 cups chopped walnuts or macaamia nuts to the recipe before baking.Although you can sub  margagine for butter you will have the best results from butter. The  cookie will have a richer taste and will be crisper around the edges like  the original.

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Perfect Bar & Big Cookies With Refrigerated Cookie Dough
Preparation - 7 min | Cooking - 15 min | Yields - 8

Quick and easy recipes using refrigerated cookie dough. Turn into a pizza-sized monster of a cookie, bars or individual cookies.

Ingredients:

Directions:
PREHEAT oven to temperature shown are chart below. Grease baking pan or dish, baking sheet or pizza pan.

CUT ends off package and cut wrapper along seam to open. Remove dough.

PRESS dough into prepared pan, dish or baking sheet. (See chart below.)

BAKE until edge is set and center is still slightly soft.

COOL completely; cut into bars or wedges. (For baking sheet and pizza pan cookies, upon removing from oven, cool for 1 minute and carefully loosen cookie with spatula.)

1 package (18 ounces) Chocolate Chip Cookie Dough:
13 x 9-inch baking pan dish375° F. 10 to 16 minutesBaking sheet, 10-inch or 12-inch pizza pan375° F. 10 to 13 minutes9-inch tart or springform pan375° F. 20 to 24 minutes11 x 7-inch baking dish375° F. 22 to 24 minutes

1 package (32 ounces) Chocolate Chip Cookie Dough:
13 x 9-inch baking pan or dish375° F. 25 to 30 minutesBaking sheet375° F. 15 to 18 minutes

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20-30 servings

 35 minutes /20 mins prep

1. Preheat oven to 325 degrees F. Cream together butter, sugars, vanilla and salt. Beat in cocoa powder. Disolve baking soda in water and mix inches. Stir in flour, and then chips. Place dough by spoonful on a greased baking sheet.
2. Bake for 14 to 16 minutes. (Do not overbake! Cookies will seem a bit underdone when they should come out of the oven - this keeps them from drying out.).

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  Adapted from June (Pelgen) Nordin's Cowboy Cookie recipe

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Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!

Yield: 3 dozen cookies

3/4 c granulated sugar
3/4 c packed brown sugar
1 c butter or margarine, softened
1 tsp vanilla
1 egg
2 c Gold Medal whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 pkg (12 oz) semisweet chocolate chips (2 cups)

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Heat oven to 375 F. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff).  Stir in chocolate chips. Feeling a little nutty? Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack

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Makes 36 cookies.

1 cup butter, softened
1 1/2 cups firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semisweet chocolate chips

1. Preheat oven to 375°F.
2. In a large mixing bowl, cream together butter, brown sugar, sugar, eggs and vanilla.
3. In another bowl, sift together flour, baking powder, baking soda and salt. Stir into butter mixture to blend. Add chocolate chips.
4. Place 1-inch diameter balls of dough about 2 inches apart on an ungreased baking sheet. Bake for 9 minutes or until edges are light brown. Do not over bake. Cool on a wire rack.

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Jumbo Chocolate Chip Cookies 

Makes about 2 dozen cookies.

Ingredients:

2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. (2 sticks) margarine, I use Parkay®
2/3 c. smooth peanut butter
1 c. granulated sugar
1 c. packed light brown sugar
2 eggs
2 tsp. vanilla 
1 12-oz pkg. milk chocolate chips
1 1/4 c. coarsely chopped pecans
4 oz (half of an 8-oz.pkg.) Heath® milk chocolate toffee bits

Directions:

Preheat oven to 325 degrees. Combine flour, soda and salt in bowl. Set aside, melt margarine in microwave. Add peanut butter and both sugars to melted margarine. Beat until light and fluffy, about 3 minutes. Beat in eggs and vanilla to sugar mixture. Stir together the flour mixture and sugar mixture until blended. Stir in chocolate chips, pecans and Heath® chips. Using a 1/4 cup measure, drop balls of dough onto baking sheet. I put 8 on each cookie sheet. Bake at 325 degrees for 17 minutes. Remove sheets to a wire rack, let cool 5 minutes at least. Sometimes I cool them longer. I have 3 cookie sheets, so I can bake them and leave them to cool until I get back to them. Remove cookies with metal spatula and allow to cool completely. These cookies are so big, I bag 2 cookies in a sandwich zip baggie, easier to share that way. 

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Chocolate Chip Shamrocks
Estimated Times:
Preparation - 20 min | Cooking - 9 min | Cooling Time - 1 hrs refrigerating | Yields - 36 cookies (3 dozen)

These cut-out cookies containing chocolate chips will make everyone's St. Patrick's Day special. Decorate them with green icing and sprinkles.

Ingredients:

Directions:
BEAT butter, brown sugar, granulated sugar, vanilla extract and salt in large mixer bowl until creamy. Beat in egg yolk. Gradually beat in flour. Stir in morsels. Shape dough into 2 round discs; wrap in plastic wrap. Refrigerate for about 1 hour or until firm.

PREHEAT oven to 350° F.

ROLL each disc to 1/4-inch thickness between two sheets of waxed paper. Cut into shamrock shapes; place on ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Spread with frosting; sprinkle with coarse sugar.

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