Chewy Chocolate Chip Cookies

Ingedients:

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

2 sticks unsalted butter

1/2 cup white sugar

1 1/4 cups light brown sugar

2 teaspoons vanilla extract

2 large eggs room temp.

2 cups semi sweet chocolate chips

Directions: Preheat oven to 350ºF. Line baking sheets with parchment paper. In a medium bowl combine the flour, baking soda, and salt. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets. Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 5 days. See post for storage tips.

Sugar Cookies

Ingredients:

3/4 cup butter, softened

3/4 cup sugar

1 large egg

1 tsp. Vanilla extract

1/2 tsp. Almond extract

2 1/4 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

Cream Cheese Frosting

8 oz. cream cheese, softened

1/2 cup butter, softened

4 cups powdered sugar

2 tsp. vanilla extract

Food coloring if desired

Instructions: In a large bowl beat the butter until smooth and creamy for about one minute. Add the sugar and continue to beat until creamy for about 2 minutes. Add the egg, vanilla, and almond extract and continue to beat until incorporated. In a medium sized bowl, whisk together the flour, baking powder, and salt. Slowly add to the creamed mixture and continue to beat until the dough comes together. Form the dough into a ball and chill in the fridge for one hour and can be chilled overnight. Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. Roll dough out to desired thickness (mine were ¼ inch thick) and cut with cookie cutters. Transfer to baking sheet. Bake for 8-11 minutes or until just set. I like mine more soft so I cooked mine for 8 minutes. Let cookies cool completely before frosting. Cream Cheese Frosting: Beat together cream cheese and butter until smooth. Add powdered sugar and vanilla and continue to beat until it is smooth and creamy. Frost cooled cookies.

No-Bake Cookies

Ingredients:

2 cups white sugar

1/4 cup unsweeteed cocoa powder

1/2 cup milk

1/2 cup margarine

1 tsp. vanilla extract

1 pinch salt

1/2 cup chunky peanut butter

3 cups quick cooking oats

3 cups oats

Instructions: In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

Oatmeal Raisen Cookies

Ingredients

1/2 cup butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp. vanilla

1 1/2 cup all purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

3 cups oats

1 cup raisins

Instructions: Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Grandma's Molasses Cookies

Ingredients:

3/4 cup shortenting

1 cup packed brown sugar

1/2 cup white sugar

1 large egg

1/2 cup molasses

2 1/2 cups all-purpose flour

1/2 tsp. salt

2 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. all spice

1 tsp. nutmeg

Instructions: Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill till firm (1-2 hours). Preheat oven to 350°. Roll dough into small balls and roll in white sugar. Place on lightly greased cookie sheet. Bake at 350° for 9-10 minutes. Leave on sheet one minute until set.

Keto Chocolate Chip Cookies

Ingredients:

Coconut Oil Spray

1/4 cup salted butter, softened

1/4 cup stevia powder

1 large egg

1/2 tbsp. vanilla extract

1 cup almond flour

1/4 tsp. baking soda

1/3 cup sugar-free chocolate chips

Instructions: Preheat oven to 350°F and spray a 6-slot muffin pan with coconut oil. Set aside. Using a hand mixer on medium to low speed, beat together butter and stevia in a medium size bowl. Crack 1 egg over the bowl and mix well with a fork for one minute. Beat in vanilla extract. Add almond flour and baking soda and blend with the hand mixer on slow speed until there are no longer dry clumps. Fold in chocolate chips with a fork. Spoon in 1 ½ tablespoons of cookie dough into each muffin pan slot and repeat with the remaining of dough, creating 6 cookies. Bake cookies in oven for 18 minutes or until golden brown. Let cool in muffin tray for 10 minutes before serving.