Posts Tagged ‘chocolate chip cookies’




1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)


Preheat oven to 360.

Cream together butter, cream cheese, sugars. Add egg and vanilla.

Mix dry ingredients together. Add to Sugars. Add chips/chunks.

Chill dough in freezer for up to an hour.  Scoop into tablespoon size scoop, and then flatten slightly. Bake 8-10 minutes. Remove and Eat. Stays soft due to the cream cheese, keep in covered container for up to a week, or freeze and it will stay long enough for you to nibble until you get fat)


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This recipe is different from other monster cookie recipes.  I add butter flavored Crisco to it which keeps it soft for days.

Try it out!


1 1/2 cups creamy or chunky peanut butter
1 cup packed light brown sugar
1 cup granulated white sugar
8 tablespoons (1 stick) salted butter, softened
1/4 cup butter flavored crisco
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups quick cooking oats
1/2 cup flour
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M’s plain chocolate candies


1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray.

2. In a large bowl, cream the peanut butter with the sugars, butter and butter flavored crisco . Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats, baking soda and flour. Then stir in the chips and M&M’s.

3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets.

4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.


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Image2 cups butter, softened
2 c white sugar
2 c packed brown sugar
2 tsp vanilla extract
1 tsp salt
2 tsp baking powder
2 tsp baking soda
4 eggs
4 c all-purpose flour
5 c rolled oats
4 c semisweet chocolate chips
8 ounces finely grated chocolate bar (may use milk or dark)
Opt:  chopped walnuts or pecans


Preheat oven to 350 degrees
Cream together butter or margarine, white sugar, and brown sugar. Add eggs and vanilla.

Mix together in a separate bowl: salt, baking powder, baking soda, flour and oatmeal (put small amounts of oatmeal in blender until it turns to powder. Measure out 5 cups of oatmeal and only “powderize” that, NOT 5 cups “powderized” oatmeal).
Mix all of the above.
Add: chocolate chips, grated chocolate bar, and chopped nuts.
Bake on greased cookie sheet (make golf ball sized balls) and bake about two inches apart. Bake for 8 -10 minutes. Do not overbake.

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