Double Chocolate Chip Cookies

1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional) 

1. Preheat oven to 350 degrees.
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into butter mixture until well blended.  Mix in the chocolate chips and walnuts.  Drop by round teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8-10 minutes, or just until set.  Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Source: https://www.allrecipes.com/recipe/9827/chocolate-chocolate-chip-cookies-i/

Try #1 - March 16, 2022
Abby made these for the Soup Supper and they were A-MAZ-ING.  So good.

Ultimate Chocolate Chip Cookies

3/4 cup (3/4 stick) Crisco (or Butter Flavor Crisco) All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 cup all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)*
    *If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips

1. Heat over to 375 degrees Farenheit.
2. Combine Crisco, light brown sugar, milk, and vanilla in large bowl.  Beat at medium speed of electric mixer until well blended.  Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda.  Mix into creamed mixture just until blended.  Stir in chocolate chips and pecan pieces.
4. Drop by rounded tablespoons 3 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time for 8 to 10 minutes for chewy cookies (cookies will appear moist - do not overbake) or 11 to 13 minutes for crips cookies.  Cool 2 minutes on baking sheet.  Place sheets of foil on countertop.  Remove cookies to foil to cool completely.  Makes 3 dozen cookies.

Source: Crisco/Nathan's nostalgic cookies

Thick, Chewy Chocolate Chip Cookies

3/4 cup (1 1/2 sticks) butter
1 1/4 cups dark brown sugar
1/3 cup white sugar
2 1/2 tsp vanilla
1 whole egg plus 1 egg yolk
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
3/4 cup chocolate chips

1. Melt butter, then allow to cool to warm room temperature.
2. Preheat oven to 325. Line two baking sheets with parchment paper.
3. Combine both sugars in the bowl of a stand mixer and stir on low speed to combine. Add cooled butter, adjust speed to medium and beat for 2 full minutes. Scrape down sides of the bowl, add vanilla and whole egg and beat for one minute, then add egg yolk. Beat for one final minute; the mixture should resemble pale brown buttercream at this point.
4. Add flour, baking soda and salt, and blend on low speed just until no white streaks of flour remain. Fold in chocolate chips with a spatula.
5. Form dough into balls 2 inches across (about 1 1/2 Tbsp) and place on the prepared baking sheets a couple of inches apart. Bake 11 to 14 minutes, until edges are slightly crisp and the centers are set. Let cool on the baking sheets. Makes about 20 cookies. Will keep at room temperature for 2 days, or freeze for up to 1 month.

Source: PCC Taste magazine, May 2015

Whole Wheat Snickerdoodles

1 1/2 cups white sugar
1 cup butter, softened
1 egg
1 egg white
1 1/2 cups whole wheat flour
1 1/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 Tbsp white sugar
2 tsp ground cinnamon

1. In a mixing bowl, cream sugar and butter until fluffy.  Add egg and egg white; beat well.  Stir together flours, baking soda, and salt; beat into creamed mixture.
2. In a small bowl, combine 2 tablespoons sugar and cinnamon.  Shape dough into walnut sized balls, and roll in cinnamon and sugar.  Place 2 inches apart on ungreased baking sheets.
3. Bake at 400 degrees for 8 to 10 minutes.  Cookies will puff up and flatten as they bake.  Cool on wire racks.  Makes 5 dozen.

Source: Allrecipes

Try #1 - February 12, 2015
I made these for Abby's class on her birthday, but didn't get a chance to record the recipe.  I can't remember if I stuck with the flour measurements as indicated in the recipe or if I used all whole wheat flour, as many reviewers on the website suggested.  Regardless, these were great!

Banana Chocolate Chip Cookies

2 ripe bananas, mashed
1 cup oats
1/2 cup chocolate chips
2 Tbsp peanut butter

Mix all ingredients well.  Drop by spoonfuls on to an ungreased cookie sheet.  Bake at 350 degrees for 15 minutes.

Source: http://thehandmadereview.com/sinless-banana-oatmeal-cookies/

Try #1 - July 15, 2014
The kids pretty much made this all by themselves... healthy too!  Fun snack alternative.

Zucchini-Oat Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
1 1/2 cups shredded zucchini (1 medium)
1 cup quick oats
1 cup chopped nuts
1 2/3 cups (10-oz. pkg.) chocolate chips

1. Preheat oven to 350° F. Lightly grease baking sheets.

2. Combine flour, cinnamon and baking soda in small bowl. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.

3. Bake for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.

Source: http://www.verybestbaking.com/recipes/145079/Zucchini-Oat-Dark-Chocolate-Chip-Cookies/detail.aspx

Applesauce Oatmeal Cookies

1 cup whole grain pastry flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1/2 cup applesauce
3/4 tsp vanilla extract
2 cups oats
1/2 cup raisins (optional)
1/4 cup ground walnuts or pecans (optional)

1. Preheat the oven to 375.  Line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, baking powder, salt, and cinnamon.  Set aside.
3. In a large bowl with an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy.  Add the egg, applesauce, and vanilla extract.
4. Gradually combine the flour mixture with the egg mixture.  Stir in the oats, raisins, and nuts, if using.
5. Drop by large teaspoonfuls onto the prepared baking sheet.  Bake for 10 minutes, or until lightly browned.

Source: Your Organic Kitchen

Monster Cookies

1/2 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 1/2 cups peanut butter
3 eggs
3/4 tsp corn syrup
3/4 tsp vanilla extract
2 tsp baking soda
4 1/2 cups rolled oats
1/4 lb M&Ms
1/4 lb chocolate chips

1. Preheat oven to 350.
2. In a large bowl, cream together the butter, white sugar, brown, sugar, and peanut butter until smooth.  Beat in the eggs, then stir in the corn syrup and vanilla.  Mix in baking soda and oats until well blended.  Stir in the M&Ms and chocolate chips.
3. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet.  Flatten slightly with a fork.
4. Bake for 12 to 15 minutes in the preheated oven.  Cool on cookie sheets for a few minutes before transferring to wire racks to cool completely.

Source:  Allrecipes

Try #1 - January 22, 2013
These were fun to make with the kids.  I used slightly less white and brown sugar than the recipe called for.  I also didn't roll the dough as that would have been quite messy, so I just used the normal two spoon scoop method.  I also didn't make them "monster" size, so my cookies only took about 10 minutes to bake.  Pretty yummy!

Pumpkin Oatmeal Cookies

1 1/2 cups flour
1 cup sugar
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
3/4 cup shortening or butter
1 egg, beaten
1 cup canned pumpkin
1 3/4 cup rolled oats
1 cup raisins (I used 1/2 cup... I don't love raisins)
1 cup chopped nuts (I used very finely chopped almonds and pecans)
Try next time: 1/2 cup white chocolate chips with 1/2 cup raisins

1. Preheat oven to 400 degrees.
2. In a mixing bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt.
3. Add and mix shortening until mixture is crumbly.
4. Stir in egg, pumpkin, oats, raisins and nuts.
5. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in 400 degree oven for 15 minutes or until done.

Source: random recipe in my recipe folder... I have no idea where it came from

Try #1 - December 30, 2012
This are SOOOOOOOOOO good.  I mean like really good.  Like oatmeal raisin cookies only AMAZING.  Best warm out of the oven.

P.S. I think these would be good with white chocolate chips...

Try #2 - January 15, 2013
So, I wasn't quite as blown away the second time I made these... but they're still good.  I put a few chocolate chips into the last bit of dough.  I still need to try white chocolate chips...

Ginger Spice Cookies

3/4 cup butter or shortening
1 cup granulated sugar
1/4 cup molasses
1 egg
2 cups flour
1 tsp baking soda
2 tsp ground ginger
2 tsp ground cloves
2 tsp ground cinnamon
Extra granulated sugar (to roll dough in)

1. Cream butter and sugar. Beat in egg and molasses.
2. Sift flour into mixture, add baking soda and spices. Stir by hand. The dough should be stiff; if not, put into refrigerator to chill.
3. Roll dough into 1 inch diameter balls. Roll the balls in sugar. Put balls on an ungreased cookie sheet, press flat with the bottom of a glass. Bake at 350 for 10 minutes.

Source: My mom!  I have adopted them as my annual Christmas cookie... our December is not complete without them. :)

Lavender Lace Cookies

1/3 cup flour
2 1/4 cups rolled whole grains, such as oats or barley
2 1/4 cups light brown sugar
1 teaspoon salt
1 large egg
1 cup butter, melted but not hot
1 teaspoon vanilla extract
1/4 teaspoon chopped culinary lavender
4 ounces good-quality semisweet chocolate
Ripe organic strawberries (1 per serving)

1. Preheat oven to 375° F.
2. Mix together the flour, rolled grains, brown sugar and salt. Stir in the egg, butter, vanilla and lavender. Mix to blend all of the ingredients. Place the dough in the refrigerator for 10 to 20 minutes or until it is firm enough to hold its shape when rolled.
3. Form balls of dough, about the size of a small walnut, and place them about 2 to 3 inches apart (depending on the size of the balls) on a parchment-lined baking sheet. These cookies will flatten out paper thin and spread quite far, so err on the side of too much space rather than not enough.
4. Bake for 6 to 9 minutes (depending on your oven) or until they are flattened in the center and golden brown on the edges.
5. Let the cookies cool slightly and gently release them from their position on the parchment so they don’t stick. You can leave them on the parchment at this point and let them cool completely. (Store any you don’t eat immediately in an airtight container.)

FOR A PRETTY DESSERT PRESENTATION
1. In a double boiler, gently melt the chocolate. Cut the tops off as many strawberries as you want to serve. Cut each one into 3 to 4 slices lengthwise, keeping the slices together.
2. Place a cookie on a dessert plate and fan one strawberry on top. Drizzle with melted chocolate and repeat with as many cookies and strawberries as you need. Serve immediately.

Source: http://www.pccnaturalmarkets.com/pcc/recipes/lavender-lace-cookies-strawberries-and-chocolate

Angela's Chocolate Chip Cookies

3 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
1 cup brown sugar
1 cup sugar
1 tsp vanilla
2 eggs
2 cups chocolate chips
1 cup chopped nuts (optional)

Combine flour, baking soda and salt in a small bowl. Beat butter, sugars, and vanilla in a large mixer until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheet.

Important: Bake at 375 for 9 minutes (maybe 10), just until they are barely golden. Cool on baking sheet at least 3 minutes before removing them.

Source: Let's Eat!

Try #1 - June 13, 2011
Modications: I used about 1/2 cup whole wheat flour (ran out of all-purpose), and slightly less brown sugar than the recipe called for (ran out of that too...). My oven only needed 8 minutes at 375 to bake them.
Verdict: Modifications made no difference in the outcome. These are amazing cookies. Wow. (P.S. Abby took the photo!)

Oatmeal-Chip Cookies/Bars

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon (optional)
1/4 tsp ground cloves (optional)
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
2 cups rolled oats
1 cup semi-sweet chocolate, butterscotch-flavored, or peanut butter-flavored chips

1. Preheat oven to 375. In a mixing bowl beat butter with an electric mixer on medium high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, salt, and, if desired, cinnamon and cloves. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla. Beat in as much of the flour as you can. Stir in remaining flour. Stir in rolled oats. Stir in chips.
2. For cookies: Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Cool on cookie sheet 1 minutes. Transfer to a wire rack and let cool.
OR
For bars: Press into an ungreased 10x13-inch baking pan. Bake for 20 minutes (I think this is right... I forgot to set the timer), or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

Source: Better Homes and Gardens New Cookbook

Try #1 - March 6, 2011
I made half of this recipe as bars, and the other half as cookies. I definitely preferred the bars - they were denser and more moist. I will stick to just bars next time.

Pumpkin Chocolate Chip Cookies

From MOPS newsletter, recipe by Rachel Gough

1 1/2 sticks butter, softened
1 cup white sugar
1/2 cup brown sugar
3 beaten eggs
2 cups pumpkin puree (15 oz can)
1 1/2 cups white unbleached flour
1 1/2 cups whole wheat flour
2 Tbsp baking powder
1/2 Tbsp salt
1 1/2 to 2 Tbsp cinnamon
1/4 to 1/2 tsp ginger
3 cups semisweet chocolate chips (1 1/2 12 oz. bags)

Cream butter, add sugar, cream until ight and fluffy. Add eggs and pumpkin; mix well. Stir flour, baking powder, salt, and spices together. Add to wet ingredients and mix well. Add chocolate chips. Drop by rounded spoonfuls onto greased cookie sheets. Bake at 350 for 12-14 minutes.

Try #1 - November 6, 2010
Yummy! I used 2 cups of whole wheat flour and 1 cup of all-purpose flour. I also used only one 12 oz bag of chocolate chips (which was plenty... although the more chocolate, the better!). These cookies are a bit cake-like, but delicious!

Peanut Butter Chocolate Chip Cookies

This cookies are AMAZING.

1 cup (2 sticks) butter, softened
1 cup chunky or smooth peanut butter
3/4 cup granulated sugar
1 cup brown sugar, firmly packed
2 eggs
2 1/2 cups whole wheat or all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips

1. Preheat oven to 375°.
2. Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
3. Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.
4. Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°.

Adapted from southernfood.about.com

Brownie Cookies

The actual name of this delicious dessert from Better Homes and Gardens New Cookbook is "Chocolate Fudgies," but I didn't like that, so I renamed it. :) These are really easy to make, and are just the consistency I like for brownies - chewy, not cakey.

1 12-oz package (2 cups) semisweet chocolate chips
2 oz unsweetened chocolate, chopped (or substitute 6 Tbsp cocoa powder + 2 Tbsp canola oil)
2 Tbsp butter
2 eggs
2/3 cup sugar
1/4 cup all-purpose flour
1 tsp vanilla
1/4 tsp baking powder
1 cup chopped nuts (optional)

1. Preheat oven to 350 degrees. Grease a cookie sheet; set aside. In a medium saucepan heat and stir 1 cup of the chocolate chips, the unsweetened chocolate, and butter until melted. Remove from heat; add the eggs, sugar, flour, vanilla, and baking powder. Beat with a wooden spoon until combined, scraping sides of pan. Stir in remaining 1 cup chocolate chips and nuts.
2. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes or until surfaces are dull and cracked. Cool on cookie sheet 2 minutes. Transfer to a wire rack; cool.