White Chocolate Macadamia Cookies

 This is my niece Heidi's favorite cookie.  At least that's what I've been told.   I am not a big white chocolate fan, but this combination is very good.

WHITE CHOCOLATE MACADAMIA COOKIES

(makes 3 1/2 dozen)

Ingredients:

*1 cup butter, softened

*1 cup light brown sugar, packed

*1/2 cup granulated sugar

*2 large eggs, room temperature 

*2 teaspoons vanilla extract

*2 3/4 cups all-purpose flour

*1 teaspoon baking powder

*1 teaspoon baking soda 

*1/2 teaspoon salt

*2 cups white chocolate chips

*1 cup macadamia nuts, chopped

Directions:

~Preheat oven to 350 degrees.

~Line cookie sheets with parchment paper or spray with cooking spray.

~In a large mixing bowl, cream 1 cup softened butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until creamy and well incorporated.

~Stir in two large eggs.

~Add in 2 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt and stir until well incorporated.

~Stir in 2 cups white chocolate chips and 1 cup chopped macadamia nuts.

~Using a cookie scoop, scoop out dough and place on cookie sheet (about 12 per cookie sheet).

~Bake for 10-12 minutes, or just until the edges start to brown (do not over bake).

~Remove from oven and allow to cool on cookie sheet for 3-5 minutes.

~Transfer onto cooling rack to continue cooling. 

Coconut Cookies

 I'm not a white chocolate fan, but love them in this recipe.   I shared them with the staff when I went to PT and one young lady really wanted me to post this recipe, so I am.  BTW,  you can leave out the chips and dried cranberries if. you want.

COCONUT  COOKIES

(makes 3 dozen)

Ingredients:

*2 cups all-purpose flour (240 grams)

*1/2 teaspoon salt

*1 teaspoon baking soda

*3/4 cup butter, softened

*1/2 cup light brown sugar, packed

*1/2 cup granulated sugar

*1 large egg

*1/2 teaspoon almond extract (or 1 teaspoon vanilla extract)

*2 cups shredded sweetened coconut

*1 large egg, room temperature 

*1-2 cups white chocolate chips

*1/2 cup dried cranberries

Directions:

~Preheat oven to 350 degrees.

~Line cookie sheets, with parchment paper 

~In a large mixing bowl,  cream 3/4 cup softened butter, 1/2 cup packed  light brown sugar, and 1/2 cup granulated sugar until smooth.

~Beat in 1 large egg and 1 teaspoon vanilla extract

~Stir in 2 cups all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking soda until well incorporated.

~Fold in 1-2 cups white chocolate chips and 1/2 cup dried cranberries.

~Scoop dough into about 2-inch balls on prepared cookie sheet (leaving about 2-inch space between cookies).

~Bake for 10-12 minutes .

~Remove from oven and allow to cool on cookie sheet for 4-5 minutes and then transfer onto a cooling rack.

Rice Krispie Chocolate Chip Cookies

A great change on the classic chocolate chip cookie.   I love the crunch in it.

RICE KRISPIE CHOCOLATE CHIP COOKIES

(makes 2 1/2 dozen

Ingredients:

*1/2 cup butter softened

*1/2 cup granulated sugar

*1/2 cup light brown sugar

*1 large egg

*1 teaspoon vanilla extract

*2 cups all-purpose flour

*1/2 teaspoon baking powder

*1/4 teaspoon baking soda

*1/4 teaspoon salt

*1 cup chocolate chips (semi-sweet or milk chocolate)

*1 1/2 cups Krispie cereal

Directions:

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper or a silicone mat.

~In a large mixing bowl, cream together 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup light brown sugar until creamy.

~Stir in 1 large egg and 1 teaspoon vanilla extract.

~In another bowl, sift 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoons salt together. 

~Stir in the dry ingredients into the wet ingredients until just combined.

~Fold in 1 1/4 cups chocolate chips and  1 cup Rice Krispie cereal until mixed in.

~Scoop dough onto cookie sheet about 2-inches apart and bake for 10-12 minutes or until the edges are a light golden brown.

~Remove from oven and allow to cool on baking sheet for 1 minute.

~Remove and place on cooling rack until completely cooled.

Brownie Cookie

These are a fudge soft cookie.   You can change the 1 cup chocolate chips to whatever flavor chips you like.

BROWNIE COOKIE

(makes 3 dozen)

Ingredients:

*1 (12 ounce) package semi sweet or bittersweet chocolate chips

*1/2 cup butter, softened

*1 teaspoon instant coffee (optional)

*1/4 cup unsweetened cocoa

*3 large eggs, room temperature 

*1 cup granulated sugar

*1/4 cup light brown sugar

*1 tablespoon vanilla extract

*1/2 teaspoon baking powder

*1/2 teaspoon salt

*1 cup flour

*1 cup pecans, chopped

*1 cup chocolate chips 

Directions:

~In a small saucepan, melt chocolate chips, instant coffee, unsweetened cocoa, and butter over low heat, stirring constantly.

~Remove from heat and set aside.

~In a large mixing bowl,  beat eggs, granulated sugar, brown sugar, vanilla, baking power and salt on high speed for 5-6 minutes.

~Lower speed and mix in melted chocolate mixture.

~Stir in flour until just combined.

~Stir in pecans and chocolate chips (the batter will be thick).

~Cover bowl and refrigerate for 30 minutes.

~Preheat oven to 350 degrees.

~Line baking sheet with parchment paper or spray with cooking spray.

~Scoop cookies onto prepared cookie sheet about 2-inches apart.

~Flatten cookie just a tad.

~Bake for 8 minutes, or until edges are set, but center is still a little wet (do not overtake).

~Leave on cookie sheet for 2 minutes and then place on a cooling rack.

Peanut Butter Chocolate Chip Cookies

 If you like Peanut butter kisses, you are going to like these.   

PEANUT BUTTER CHOCOLATE CHIP COOKIES

(makes 3 dozen)

Ingredients:

*1 1/2 cup all-purpose flour

*1 teaspoon baking soda

*1/2 teaspoon salt

*1/2 cup vegetable shorting

*1/2 cup granulated sugar

*1/2 cup light brown sugar 

*3/4 cup creamy peanut butter 

*1 large egg

*1 1/2 teaspoon pure vanilla extract

*2 cups milk chocolate chips (can you semi-sweet or dark chocolate chips)

Directions:

~Preheat oven to 350.

~Combine flour, baking soda and salt.

~In a large bowl, cream vegetable shortening, white sugar and brown sugar.

~Mix in peanut butter.

~Mix in egg and vanilla.

~Gradually add the dry ingredients.

~Stir in chocolate chips.

~Pinch off walnut-sized pieces of the dough and roll into balls.

~Roll the balls into granulated sugar and place 1-inch apart on a ungreased baking sheet.

~Using a fork, gently press down on cookie, to flatten it some.

~Bake for 10-12 minutes or until cookies are a light brown.

~Remove from oven and transfer onto a wire rack to cool.

Cowboy Cookies

These cookies are big and chewy.   I love the pecans, coconut, and chocolate chip mixture in this recipe.

COWBOY COOKIES

(makes 3 dozen)

Ingredients:

*3 cups all-purpose flour

*1 tablespoon baking powder

*1 tablespoon ground cinnamon

*1 teaspoon salt

*1 1/2 cups butter, softened

*1 1/2 cups granulated sugar

*1 1/2 cups light brown sugar

*3 large eggs

*1 tablespoon pure vanilla extract

*1 1/2 cups semisweet chocolate chips

*1 1/2 milk chocolate chips

*3 cups old-fashioned rolled oats

*2 cups sweetened flake coconut

*2 cups chopped pecans

Directions:

~Preheat oven to 350 degrees.

~In a large mixing bowl, beat butter until smooth and creamy.

~Slowly add sugars and beat for 2 minutes.

~Mix in eggs one at a time.  Mixing until well incorporated.

~Beat in vanilla extract.

~Stir in flour, baking powder, cinnamon, and salt until just combined (do not over mx).

~Stir in chocolate chips, oatmeal, coconut, and pecans.

~Using a 1/4 cup, scoop dough onto a cookie sheet (spacing 3-inches apart).

~Bake for 18-20 minutes, or until edges are lightly browned (I rotate the cookie sheets half way through).

~Remove from oven and allow to sit on cookie sheet for 1 minutes.

~Transfer on to a cooling rack.

Nutella-Chocolate-Chocolate Chip Cookies

 These chocolate chips cookies are stuffed with Nutella.  They are amazing.   I will tell you that they are time consuming, but only because they need to be refrigerated a couple hours before cooking.  You will also get messy hands, while rolling them out, but it's well worth the effort.

NUTELLA-CHOCOLATE-CHOCOLATE CHIP COOKIES

(makes 3 dozen)

Ingredients:

*2 cups all-purpose flour

*3/4 cup unsweetened cocoa powder

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1 teaspoon salt

*1 cup butter, softened

*3/4 cup granulated sugar

*3/4 cup light brown sugar, packed

*2 large eggs

*2 teaspoons pure vanilla extract

*2 cups semi-sweet chocolate chips (or white chips if you prefer)

*1 (7.7 ounce) jar Nutella

Directions:

~In a large mixing bowl, cream 1 cup softened butter, 3/4 cup granulated sugar and 3/4 cup brown sugar together until creamy.

~Mix in 2 large eggs one at a time, mixing well between each addition. 

~Mix in 2 teaspoons vanilla extract.

~Sift in 2 cups flour, 3/4 cup unsweetened cocoa, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt.

~Mix until just combined.

~Stir in 2 cups semi-sweet chocolate chips.

~Cover bowl well, and refrigerate for at least 2 hours (can store over night if you'd like).

~Cover a cookie sheet or plate with parchment paper or wax paper.

~Put a dollop of Nutella on cookie sheet (about 1 1/4 teaspoon), and repeat until you have 36.

~Place in freezer for 1 1/2 hours.

~Preheat oven to 350 degrees.

~Using a cookie scoop (about 2 to 2 1/2 teaspoon cookie dough) scoop out dough and then flatten dough (I make about 3 or 4 before getting frozen Nutella).

~Take out 3 or 4 frozen Nutella dollops and place on flattened cookie dough.

~Wrap dough around Nutella, covering completely. 

~Place on cookie sheet and repeat until cookie sheet is full.

~Return dough to refrigerator until ready to make the next batch.

~Bake for 10-12 minutes.

~Remove from oven and allow to cool for 1 minute before removing from cookie sheet.

~Finish cooking on cooling rack.

~Store in an air tight container.  

***I have found that it's easier to scoop out 12 cookies at a time (rather than 3 or 4).   I flatten them all first, then put the nutella in them and roll the dough around the Nutella.   Then I work on my next 12.   

Pumpkin Spice Caramel Cookies

 A great fall cookie.   You can sub chocolate chips for the pumpkin spice chips if you choose.  

PUMPKIN SPICE CARAMEL COOKIES

(makes 3 1/2 dozen)

Ingredients:

*1/2 cup butter, softened

*1 1/2 cups light brown sugar

*3/4 cup pumpin puree

*1 large egg

*1/4 teaspoon maple flavoring or 1 teaspoon of pure vanilla extract

*1 cup oats

*2 cups flour

*1 teaspoon baking powder

*1 teaspoon salt

*1 teaspoon cinnamon

*1/4 teaspoon nutmeg

*1 (9 ounce bag) of pumpkin spice baking truffles or pumpkin spice chips

*1 (11 ounce bag) of caramel bits (you will only use about a 1/3 of the bag)

Directions:

~Preheat oven to 375 degrees.  

~In a large mixing bowl, beat butter and brown sugar until well mixed.

~Add in egg, pumpkin puree, and maple flavoring and mix until blended.

~Mix in oats.

~Add flour, baking powder, salt, cinnamon, and nutmeg.

~Mix until well mixed.

~Stir in pumpkin spice truffles/chips.

~Drop by rounded teaspoon or cookie scoop onto ungreased baking sheet.

~Bake for 9-11 minutes.

~Remove from oven and quickly put 4-5 caramel bits on top of each cookie.

~Allow cookie to cool for 2 minutes before removing from place.

~Place on cooling rack.

Salted Brown Butter Chocolate Chip Cookies

If you've never had a brown butter cookie, you need to try this recipe.  The sprinkling of sea salt on top is optional.   This recipe is also very good with a 1/2 cup of coconut mixed in it.

SALTED BROWN BUTTER CHOCOLATE CHIP COOKIES
(makes 3 dozen)

Ingredients:
*1 cup unsalted butter
*1 1/4 cup light brown sugar, packed
*1/4 cup granulated sugar
*2 large eggs
*1 1/2 teaspoons pure vanilla extract
*2 1/2 cups all-purpose flour
*1 teaspoon baking powder
*1/2 teaspoon salt
*1 cup milk chocolate chips
*1 cup semi-sweet chocolate chips
*Coarse sea salt, for sprinkling

Directions:
~In a frying pan over low heat, melt butter.
~Cook until butter become a golden brown, stirring oven (be careful, it can burn easily).
~Pour browned butter into a small container and set aside too cool.
~Preheat oven to 350 degrees.
~Line a baking sheet with parchment paper.
~In a medium bowl, whisk flour, baking soda and 1/2 teaspoon salt together.
~In a mixing bowl, mix brown sugar, granulated sugar, eggs and cooled brown butter.
~Mix in flour mixture.
~Fold in chocolate chips.
~Sprinkle top of cookies lightly with sea salt
~Using a cookie scoop, place cookie dough on the baking sheet, leaving a 2-inch space between them.
~Bake for 9-11 minutes.
~Remove from oven and allow cookies to cool for 5 minutes on baking sheet.
~Remove cookies and finish cooling on a cooling rack.

Chocolate Chip Pretzel Cookies

I love they sweet and salty of these cookies.    I use chocolate covered pretzels, but you can use plain pretzels if you prefer.

CHOCOLATE CHIP PRETZEL COOKIES
(makes 3 dozen)

Ingredients:
*1 cup butter, softened
*3/4 cup granulated sugar
*3/4 cup light brown sugar, packed
*2 large eggs
*1 teaspoon pure vanilla extract
*2 cups all purpose flour
*1 teaspoon baking soda
*1 teaspoon salt
*1/2 cup butterscotch chips (optional)
*2 cups semi sweet chocolate chips
*1 1/2 cups Flipz (chocolate covered pretzels), broken into small pieces
     (I use milk chocolate pretzels, but you can use white chocolate pretzels if you prefer)
*course sea salt (optional)

Directions:
~Preheat oven to 375 degrees.
~Spray cooking sheets with cooking spray.
~In a large mixing bowl, cream butter, brown sugar and granulated sugar.
~Add in eggs and vanilla extract.
~Sift in flour, baking soda and salt.
~Mix until combined.
~Fold in butterscotch chips, chocolate chips and broken chocolate chip pretzels.
~Drop cookie dough by spoonfuls onto prepared cookie sheet.
~Sprinkle the tops with a little sea salt (optional)
~Bake for 8-10 minutes.
~Remove from oven and allow to cool on cookie sheets for 4-5 minutes.
~Transfer cookies onto cooling rack to fishing cooling.

Mexican Hot Chocolate Cookies

This may be my new favorite cookie.  Marshmallows are not in  the normal recipe, but I like to add them for my granddaughter.   You can use just one type of chocolate chips if you prefer.  I don't use the cayenne pepper, but only because the little ones prefer it not too spicy.

MEXICAN HOT CHOCOLATE COOKIES
(makes 4 dozen)

Ingredients:
*1 cup (2 sticks) butter, room temperature
*1 1/2 cups granulated sugar
*2 large eggs
*2 teaspoons pure vanilla extract
*2 cups all-purpose flour
*2/3 cup unsweetened cocoa
*2 teaspoons baking soda
*1 teaspoon salt
*1 tablespoon ground cinnamon
*1/4 teaspoon cayenne pepper (optional and only if you want some spicy kick)
*1 cup semi-sweet chocolate chips
*1 cup milk chocolate chips
*48 mini marshmallows (optional)

Directions:
~Preheat oven to 350 degrees.
~In a large mixing bowl, cream butter and sugar together.
~Mix in eggs and vanilla.
~Add flour, unsweetened cocoa, baking soda, salt, and cinnamon (add cayenne pepper if desired).
~Mix in semi-sweet and milk sweet chocolate chips.
~Spray cookie sheets with cooking spray.
~Drop by rounded spoonfuls (or a cookie scoop) onto prepared cookie sheet.
~If using the marshmallows put one marshmallow on top of a cookie and press down a little bit.
~ Bake for 8-10 minutes or until just set.
~Remove from oven and place on cooling racks to cool

Mounds Chocolate Chip Crunch Cookies

This is cookie has some crunch in it due to the Oreos chopped up in them.    You can use any sandwich cookie.

MOUNDS CHOCOLATE CHIP CRUNCH COOKIES
(makes 2 dozen)

Ingredients:
*3/4 cup butter, softened
*1/3 cup shortening
*1 cup granulated sugar
*2/3 cup light brown sugar
*2 large eggs
*1 1/2 teaspoon pure vanilla extract
*2 cups all-purpose flour
*2/3 cup unsweetened cocoa
*1 teaspoon baking soda
*1/2 teaspoon salt
*16 oreo  sandwich cookies (I use chocolate), coarsely chopped
*3 (1.75) or 6 (snack  ) size Mounds bars, chilled and chopped
*1 cup semisweet chocolate chips
*1 cup milk chocolate chips

Directions:
~Beat butter and shortening until creamy.
~Gradually add in granulated and brown sugars, until light and fluffy.
~Beat in eggs one at a time.
~Beat in vanilla until mixed.
~Add in flour, unsweetened cocoa, baking soda and salt, and then mix until mixed.
~Stir in chopped sandwich cookies and chopped mounds bars.
~Chill for 1 hour.
~Preheat oven to 350 degrees.
~Using a cookie scoop, drop on baking sheet spacing about 2 inches apart.
~Bake for 10-11 minutes (will be barely set).
~Cool on baking sheets for 5 minutes.
~Transfer onto cooling racks until completely cooled.

Chocolate Chip Snickers Cookies

There is absolutely nothing I don't like about this cookie.   Great to use your left over snickers bars from Halloween with.   You can replace the snickers with anther one of your favorite chocolate candies.  I've made it with Rolo's, Jr Mints, PB Cups, and Milky Ways.

CHOCOLATE CHIP SNICKERS COOKIES 
(makes 2 1/2  - 3 dozen)

Ingredients:
*3/4 cup butter, softened
*3/4 cup light brown sugar, packed firmly
*1/4 cup granulated sugar
*1 large egg
*1 1/2 teaspoons pure vanilla extract
*2 cups all-purpose flour
*2 teaspoon corn starch
*1 teaspoon baking powder
*1/2 teaspoon salt
*1/2 cup milk chocolate chips
*1/2 cup semi-sweet chocolate chips
*1 1/4 cup snickers bars, chopped small
*1/2 cup coconut (optional)

Directions: 
~In  large mixing bowl, beat butter, brown sugar, granulated sugar, egg, and vanilla, until light and creamy (about 4-6 minutes).
~Add flour, cornstarch, baking soda and salt and mix until just mixed (about 1 minute).
~Mix in coconut (optional).
~Stir in chocolate chips and snickers bars.
~Spray a cookie sheet with cooking spray.
~Using a cookie scoop, scoop dough onto cookie sheet 2 inches apart and flatten dough slighty with the palm of your hand. (if you don't have room in your refrigerator for cookie sheets, place the dough on plates and transfer onto the cookie sheets when ready to bake).
~Place in the refrigerator for at least 2 hours.
~If you put the cookies on a cookie sheet in the refrigerator, allow them to sit on the counter for 10 minutes before putting them in the oven.
~Preheat oven to 350 degrees.
~Bake for 8-9 minutes or until edges have set (do not over bake, they will firm up as they cool).
~Cool on cookie sheet for 4-5 minutes.

Cranberry-Macadamia-White Chocolate Chip Cookies

I'm not a big fan of white chocolate, but I do enjoy this cookie.  The dried cranberries take it over the top.





CRANBERRY-MACADAMIA-WHITE CHOCOLATE CHIP COOKIES
(makes 4 dozen)

Ingredients:
*1 cup butter, softened
*1 cup granulated sugar
*1 cup brown sugar
*2 large eggs
*2 teaspoons pure vanilla extract
*3 cups all-purpose flour
*1 teaspoon baking soda
*3 teaspoons hot water
*1/2 teaspoon salt
*1 1/2 cup white chocolate chips
*3/4 cup macadamia nuts
*1 (5 ounce) bag dried cranberries

Directions:
~Preheat oven to 350 degrees.
~In a large mixing bowl, cream together 1 cup softened butter, 1 cup granulated sugar and 1 cup brown sugar until creamy.
~Beat in 2 large eggs one at a time.
~Stir in 2 teaspoons vanilla extract.
~Dissolve 1 teaspoon baking soda into 3 teaspoons hot water.
~Pour into sugar mixture.
~In a medium bowl, sift 3 cups flour and 1/2 teaspoon salt.
~Mix into sugar mixture.
~Stir in 1 1/2 cups white chocolate chips, 3/4 cups macadamia nuts and 1 (5 ounce) dried cranberries.
~Drop by spoonfuls onto a uncreased cookie sheet.
~Bake for 10 minutes.
~Remove from oven and allow to cool on cookie sheet for 1 minute.
~Remove from cookie sheet and continue cooling on wire rack.

Peanut Butter-Oatmeal-Chocolate Chip Cookies

I love that this recipe has a little taste of several cookies.  A mixture of Peanut Butter Cookies, Oatmeal Cookies & Chocolate Chip Cookies.  So good and soft.

PEANUT BUTTER-OATMEAL-CHOCOLATE CHIP COOKIES
(makes 5 dozen)

Ingredients:
*1 cup butter, softened
*1 cup granulated sugar
*1 cup light brown sugar, packed
*1 cup creamy peanut butter
*1 teaspoon pure vanilla extract
*2 large eggs
*2 cups all-purpose flour
*1/2 rolled oats
*1 cup rolled oats
*2 teaspoons baking soda
*1/2 teaspoon salt
*2 cups milk chocolate chips
*2 cups semi-sweet chocolate chips

Ingredients:
~Preheat oven to 350 degrees.
~In a large bowl, cream together the butter, granulated sugar & brown sugar until creamy.
~Mix peanut butter, eggs & vanilla until combined.
~In a medium bowl, sift flour, baking soda & salt, set aside.
~In a food processor or blender blend 1/2 cup rolled oats into a fine powder.
~Mix sifted flour mixture & the powered rolled oats into sugar mixture until slightly blended.
~Mix in 1 cup rolle oats, milk chocolate chips & semi-sweet chocolate chips, until just mixed in.
~Spray a cookie sheet with a cooking spray.
~Drop by large tablespoons on to prepared cookie sheet.
~Bake for 12 minutes.
~Remove from oven and let sit on cookie sheet for 3-5 minutes.
~Remove and let cool on a wire rack.

Variations:
`decrease milk chocolate chips down to 1 cup and add 1 cup butterscotch chips.
`substitute milk chocolate chips with mint chocolate chips.
`add 1 cup sweet flaked cocoanut.

Oatmeal Chip Cookie

I love the mixture of chocolate & butterscotch chips.  This cookie is soft, chewy & delicious.  The only problem is trying to just eat one.

OATMEAL CHIP COOKIES
(4 dozen)

Ingredients:
*1 cup butter, softened
*1 cup light brown sugar, packed
*1/2 cup granulated sugar
*2 large eggs
*2 teaspoons pure vanilla extract
*1 1/2 cups all-purpose flour
*1 teaspoon baking soda
*1 teaspoon salt
*3 cups, old fashion oatmeal
*2 cups chocolate chips
*1 cup butterscotch chips
*1 cup walnuts, chopped (optional)

Directions:
~In a large mixing bowl, cream together butter, brown sugar & granulated sugar until very smooth.
~Beat in eggs one at a time.
~Stir in vanilla.
~In another bowl, sift flour, baking soda & salt.
~Mix flour ingredients into butter mixture.
~Mix in oatmeal.
~Mix in nuts, chocolate chips & butterscotch chips.
~Cover bowl & refrigerate for 1-2 hours.
~Preheat oven to 325 degrees.
~Using a cookie scoop or a tablespoon drop onto a cookie sheet.
~Bake for 10-12 minutes.
~Allow cookies to cool on the cookie sheet for 5 minutes.
~Remove and let finish cooling on a wire rack.

Chocolate Chip Cookies

My family loves chocolate chip cookies. Some like it with just chocolate chips in them, and others like my husband Bill, love me to add coconut and nuts to them.

CHOCOLATE CHIP COOKIES 

(about 4 dozen)

Ingredients:

*1 cup butter, softened

*1 cup white sugar

*1 cup brown sugar, packed

*2 eggs

*2 teaspoons pure vanilla

*2 1/4 cups flour

*1 (3.3 ounce) instant vanilla pudding

*1 teaspoon baking soda

*2 teaspoons hot water

*1/2 teaspoon salt
*1 cup semi-sweet chocolate chips
*1 cup milk chocolate chips
*1 cup coconut (optional)
*1 cup walnuts, chopped (optional)

Directions:

~Preheat oven to 350 degrees.

~Cream together butter, white sugar & brown sugar, until smooth.

~Beat in the eggs and vanilla.

~Dissolve baking soda in hot water.

~Add baking soda water to batter.

~Add salt, flour, instant pudding and baking soda water.

~Stir in chocolate chips, nuts, & coconut.

~Drop by large spoonfuls onto ungreased cookie sheet.

~Bake 10-12 minutes or until edges are a golden brown.

Variations:

`Omit coconut

`Omit nuts

`Substitute chocolate chips for m&m's.

`Substitute milk chocolate chips for your favorite type of chip.

`Omit pudding and add another 1/4 cup flour. (the pudding makes it very moist).

Loaded Cookies

One of my favorite chocolate chip cookies.   Some people call these Rockstar Cookies.   

LOADED COOKIES

(makes 5 dozen or 2 1/2 large cookies)

Ingredients:

*1 cup butter, softened

*3/4 cup white sugar

*3/4 cup brown sugar, packed

*2 eggs, room temperature

*1 1/2 teaspoon pure vanilla extract

*3 tablespoons melted peanut butter (optional)

*2 cups all-purpose flour

*2 cups rolled oats

*1/2 teaspoon salt

*1 teaspoon baking powder

*1 teaspoon baking soda

*3/4 cup chopped pretzels

*1 teaspoon ground cinnamon (optional). 

*1 cup milk chocolate chips

*1 cup semi-sweet chocolate chips

*1 cup toffee bits

*1 cup pecans, chopped

*sea salt (optional)

Directions:

~Preheat oven to 350 degrees

~Measure oats into a food processor or blender.

~Blend into a fine powder & set aside.

~In a large bowl, cream together butter, and sugars.

~Beat in the eggs one at a time.

~Stir in the peanut butter and vanilla.

~In a separate bowl, mix together flour, oats, salt, baking powder, baking soda, and cinnamon

~Stir dray ingredients into creamed butter and sugar.

~Add chocolate chips, toffee bits, pretzels, and nuts.

~Drop by teaspoons (for small cookies) or 1/3 cup (for large cookies) onto a cookie sheet. 

~Sprinkle a little sea salt over top of dough.

~Bake for 5-7 minutes for small cookies or bake for 11-13 minutes for large cookies or until the edges start to brown.

~Remove from oven and allow to cool on pan for 10 minutes for the small ones and 20 minutes for the large ones.