Old-fashioned recipe for delicious melt-in-your-mouth sugar cookies!

yummy chocolate chip cookie alternative

yummy, soft, and chewy

Cream butter with sugars. Add vanilla, eggs and chocolate. Blend until thoroughly mixed. Stir in the oatmeal, flour, salt & baking soda. Add chocolate chips. Drop by 1/2 tbs or 1 tspful. If you make the cookies too big they will crumble after they are baked. Bake at 375 for about 10 minutes. You have to let these cookies cool for a while so they can "solidify".
we created these yesterday when we wanted to bake rainy day cookies we didn't keep count, but there were plenty for all 4 of us and some leftover for today's "breakfast"15Damned good chocolate fix

we created these yesterday when we wanted to bake rainy day cookies but didn't have enough butter for our usual cookies, and really wanted oatmeal, too. 1/2 cup softened butter1/2 cups packed brown sugar1/4 cup turbinado sugar (in the raw)1 tbs vanilla1 egg1 oz melted unsweetened chocolate1 cup quick oats - run thru food processor till semi-fine1 cup flour1/2 tsp salt1/2 tsp baking soda1 cup choco chips

Preheat oven to 350. Cream the butter, then gradually add the sugar, beating well. Mix flour and salt together and add to the first mixture, combining thoroughly. Roll the dough with a rolling pin to ¼ “ thick, then cut into desired shape. Put them on ungreased cookie sheets, prick with fork, and bake 20-25 minutes or until lightly browned at the edges.Fannie Farmer, by Marion Cunningham45½ lb butter½ cup confectioner’s sugar2 cups flour¼ teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour cream. Combine the flour, baking powder, baking soda, salt and cinnamon and stir into the creamed mixture. Finally, stir in the rolled oats, chips, and coconut. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Don't overbake - take the cookies out when they look slightly wet.

Even with sweetened coconut, this recipe makes a very mild, cake like cookie (exactly the way I like them!). If you like the uber-sweet, gooey chewy kind, this may not be for you.modified from this recipe at allrecipes.com.About a dozen large cake-like cookies30You can double the recipe - use 3 eggs.1/2 cup butter, softened1 cup brown sugar2 eggs1/2 cup sour cream1/2 teaspoon vanilla extract1-1/2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 teaspoon ground cinnamon1 cup rolled oats1/2 cup semisweet chocolate chips1 cup shredded coconut, sweetened or unsweetened *

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13615,00... final variation... Alton gives every type of cookie lover a recipe, the thin, the puffy or the chewy chocolate chip cookie!2 1/4 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon baking soda 1 egg 2 ounces milk1 1/2 teaspoons vanilla extract2 sticks unsalted butter 1 cup sugar1/2 cup brown sugar 2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13616,00... 1/2 dozen cookies 30A variation...1 cup butter-flavored shortening 3/4 cup sugar 1 cup brown sugar2 1/4 cups cake flour 1 teaspoon kosher salt 1 1/2 teaspoons baking powder2 eggs 1 1/2 teaspoons vanilla extract2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13617,00... 1/2 dozen cookies15Best Ever! Anotehr Alton Brown recipe! plus I keep having troubles with Food Network's website so I NEED to post the recipes I adore here!2 sticks unsalted butter 2 1/4 cups bread flour1 teaspoon kosher salt1 teaspoon baking soda1/4 cup sugar 1 1/4 cups brown sugar1 egg1 egg yolk2 tablespoons milk 1 1/2 teaspoons vanilla extract2 cups semisweet chocolate chips

1. Melt 4 T (1/2 stick) butter in medium saucepan over medium heat. Add cocoa powder and espresso powder. Stir until it forms a smooth paste. Cool for 15 to 20 minutes

2. In standing mixer with paddle attachment, mix remaining butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 min, scraping sides with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 sec. Scrape sides. With mixer on low, add flour in 3 additions, scraping in between each. Continue mixing until mixture balls up, about 5 more seconds.
Turn dough onto counter and refrigerate until firm in plastic wrap or parchment paper, either in 3 4-inch disks (if you are going to roll out and use a cookie cutter) or in a dough log, (about 2 inches in diameter and 12 inches long - totally easy method)
3. Preheat oven to 375 degrees. Roll out dough between two sheets of parchemnt paper to an even thickness of 3/16 inch. Peel parchment from one side and use cutters if desired, and put on parchment lined cookie sheet. Re chill if the dough becomes sticky. For the log, simply slice 1/4 inch and place on parchment-lined baking sheets.
4. Bake until cookies show slight resistance to touch, 10 to 12 minutes, rotating baking sheet halfway through baking time. Do not overcook or let edges darken, or they will taste burnt. Cool completely. Glaze or decorate if desired.

Cook's Illustrated (Sorry don't sue me)5 dozen60SO GOOD...can't get enough. It has two pauses in the beginning to cool and chill, so it starts up slow and you can blog in between! The dough log is so easy, I think I might start making these all the time instead of buying chocolate cookies. 2 1/2 sticks butter (softened to room temp)1/2 cup (about 2 oz) cocoa powder1 tsp instant espreso powder 1 cup sugar1/4 tsp salt2 large egg yolks1 Tbsp vanilla extract2 1/4 cups unbleached all-purpose flour

Preheat oven to 350 degrees.

Cream together the first five ingredients. In a separate bowl, mix the flour, salt, and baking soda. Stir the dry ingredients into the creamed ingredients. If the dough is dry, melt a little butter in the microwave and add. Stir in the chips and slivered almonds, and drop on an ungreased cookie sheet. Bake at 350 for 8-10 minutes.30 Cookies15Very yummy. Maybe the best cookies I've ever made, but I am a horrible cookie baker!!2/3 C + 1 Pat Sweet Cream Butter1 Large Egg1/2 tsp Vanilla1/2 C Granulated Sugar1/2 C Packed Brown Sugar1/2 tsp Baking Soda1/2 tsp Salt1 1/2 C Flour1/2 C Butterscotch Chips1/2 C Milk Chocolate Chips1/4 C Slivered Almonds

In another bowl, mix together:

1 pt. sour cream
4 eggs
add this to the first mixture of flour, sugar, lard, etc... Blend all ingredients together thoroughly and place in cold place overnight. Next morning roll about 1/2 inch thick and cut into little squares, and spread with filling.

the recipe for the nut filling is as follows
1 1/2 lb. walnuts
1/2 c.milk
1 c. sugar
1 tbsp cinnamon and bread crumbs
cook over a double broiler until filling is cooked through completely..

I also use Strawberry jam, poppy seed filling or apricot filling.
Generation after generationA whole shit load, so cut it if you don't want to bake all day. (That is what my Granny use to do; bake all day)30Rub together12c.flour1 lb.lard1 lb. butter1c.sugar1tsp saltIn a seperate bowl, mix:2 cakes yeast1/4 c.water1 tbsp. sugarset this aside until double in bulk

These cookies get shiny and gorgeous, taste great, and are a one bowl dump recipe. No sh*t!

Microwave chocolate squares in large bowl on high for 2 minutes. Stir until melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in chocolate chunks and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheets. Bake at 350 for 13-14 minutes or until cookies are puffed and feel set to the touch. Cool one minute, remove from cookie sheets. Cool completely on wire racks.
Stand casually but in a very cool-looking slouch against kitchen counter and say "Well thank you, and I know, I am amazing! Don't try this at home!" and then laugh warmly because you are a humble person deep down.
Note: if omitting nuts, increase flour to 3/4 c. to prevent spreading. A Baker's Chocolate ad in a magazine several years ago18 large cookies15Don't you dare try and make these cookies vegan! Hahahaha. I am a cookie purist. 1 package semi sweet baking chocolate (8 squares)3/4 c. firmly packed brown sugar1/4 c. butter, softened2 eggs1 tsp vanilla1/2 c. flour1/4 tsp baking powder1.5 c. semi sweet chocolate chunks2 c. whole roasted hazelnuts (optional, but fierce!)