Time 30m Yield 4 dozen. Number Of Ingredients 9 Steps:
Preheat oven to 375°. In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned.
Yield 24 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.
Time 25m Yield 30 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture until just blended. Finally, mix in the chocolate chips. Shape dough into golf ball sized balls and place them 3 inches apart into ungreased cookie sheets. Flatten slightly. 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 1h Yield 54 48 Cookies Number Of Ingredients 9 Steps:
Preheat the oven to 375. In a large mixing bowl combine the dry ingredients and set aside. Cream together the butter, both sugars, and the vanilla extract in a kitchen aid free standing mixer if you have one. Once nice and creamy add one egg at a time until well combined before adding the next egg. Don’t add the chocolate chips just yet, we’ll save those for last. Now slowly add the flour mixture to your creamy ingredients. You want to have everything evenly mixed. When you have everything mixed well add those chocolate chips and mix once more, this step goes quickly if you have a free standing mixer. Grease two 14 X 17 cookie sheets. I didn’t use a measuring tablespoon but rather one from our dinner ware set, but it’s approximate to a tablespoon, I used that to scoop and plop onto the cookie sheet. No need to roll the dough or do anything fancy, just plop down 4 rows of 3 evenly spaced making sure that the cookies are not too close to the edges as they might spill over, better to get a little stuck together than to have them spilling in your oven. Bake for 10 minutes. You may want to set the timer for 5 minutes and check for doneness but no more than 10 minutes. We found that 10 minutes was PERFECT. Remove from oven and place on the counter to cool for about 2 to 3 minutes max before transferring to a plate. While the cookies in the oven are baking you can load up the second cookie sheet to have it ready. You should have a small container, I use a tortilla container that we got ages ago from tupperware to put the cooled off cookies in until I am done baking. Then I take all of those minus the ones on the plate and put them in gallon size zip lock bags to keep the air out and help prevent them from getting hard. Enjoy with a cold glass of milk.
More about “moms chocolate chip cookies recipes”
Time 20m Yield 24-36 cookies, 12-24 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350 deg. Sift flour, salt and soda together in bowl and set aside. Cream the butter, shortening, and sugars. Mix in eggs, vanilla & almond extract with an electric mixer. Slowly add flour mix to butter mix and mix well. Mix in oatmeal. Using a wooden spoon, stir in chocolate chips. Bake on a nonstick cookie sheet for 8-10 minute or until light brown. Cool on sheet for about 2 min; remove and finish cooling on wire rack. Eat warm with plenty of milk! *Variation: To make gigantic cookies, place about 1/2 cup of dough on the mid-left of a cookie sheet and squish to make about a 4 inches diameter; repeat with mid-right of sheet. Bake 10-15 minutes; remove from pan after 2-5 min to cool on wire rack.
