Time 55m Yield 3 dozen, 18 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375°F. Mix thoroughly shortening, butter and sugars, salt, eggs and vanilla. Blend in remaining ingredients. Bake 8- 10 minutes until golden brown. Do not overbake. *if using self rising flour, omit baking soda and salt. (For a softer, rounder cookie, add additional 1/2 cup flour).
Time 19m Yield 5 dozen, 60 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375°. In a mixing bowl, cream together the first five ingredients. After creaming the first five ingredients add the last four and make sure everything is mixed together well. Drop by tablespoonfuls on to cookie sheets and bake for 9-10 minutes. For M&M cookies: Replace chocolate chips with M&M plain baking bits.
Time 39m Yield 36 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening, margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Combine the flour, cocoa, baking powder, baking soda and cream of tartar; stir into the sugar mixture. Mix in the oats, walnuts (if desired) and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 30m Yield 7-8 dozen. Number Of Ingredients 8 Steps:
In a large bowl, cream shortening and sugars until fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to creamed mixture and mix well. Stir in chocolate chips. Drop by spoonfuls 3-in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes.
More about “grandmas chocolate chip cookies recipes”
Yield 24 cookies Number Of Ingredients 11 Steps:
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture. Sift in the flour and baking soda, then fold with a spatula to combine. (Be careful not to overmix, as the gluten in the flour to toughen resulting in cakier cookies.) Fold in the chocolate chips. Chill the dough for at least 30 minutes or, for a more intense, toffee-like flavor and deeper color, chill overnight. The longer the dough rests, the more complex its flavor will be. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto the prepared baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 minutes, or until the edges have started to barely brown. Top each cookie with a pinch of sea salt as soon as they come out of the oven, then let cool completely. Serve with a glass of milk. Enjoy!
