5 Chip Cookies Food

FIVE-CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 1 minute before removing to wire racks.

5 STAR CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together butter, both sugars and vanilla. (When you add vanilla to any recipe, add it to the fat, this being the butter/oil, and the flavor will be more noticeable.).
• Beat in eggs one at a time.
• Dissovle baking soda in hot water. Add to batter.
• Add salt.
• Slowly add flour.
• Stir in chocolate chips and nuts.
• Drop onto ungreased cookie sheet, about 1 inch apart.
• Bake for about 10 minutes or until edges are just brown.
• Take out of oven and leave them sit on the pan for about 2 minutes as they will continue to bake a bit outside of the oven.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

FIVE-INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. In a bowl, stir together almond butter, chocolate chips, sugar, eggs, and salt until a dough forms.
• Place 1-tablespoon mounds of dough 1 inch apart on parchment-lined baking sheets. Bake cookies until puffed and tops are set, about 10 minutes.
• Transfer to a wire rack; let cool. Cookies can be stored in an airtight container up to 3 days.

5-INGREDIENT EASY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart.
• Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool.

5 CHIP COOKIES

Steps:

• In large bowl, cream first 4 ingredients.
• Add eggs and vanilla.
• In separate bowl, combine dry mixture, except chips.
• Add dry mixture to creamed mixture, blend.
• Add chips to dough.
• Drop by spoonfuls onto greased cookie sheet about 2-inches apart.
• Bake in pre-heated oven at 350°F for 10-12 minutes.
• Let set on pan for 1 minute after removing from oven.

5 LAYER COOKIES

Steps:

• Arrange in layers in order given in 9x9 pan.
• Bake at 350 for 20 minutes.

CHOCOLATE CHIP COOKIES V

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and instant pudding powder; set aside.
• In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Blend in the eggs and vanilla. Gradually mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Scoop cookies using an ice cream scoop or by heaping tablespoons. Place cookies at least 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.

5 MINUTE COOKIES

Steps:

• Line baking sheets with waxed paper. Mix the oats, coconut, and peanut butter in a bowl until thoroughly combined.
• Place sugar, cocoa powder, butter, and milk in a large saucepan, and bring to a boil over medium heat. Stir until the mixture is smooth and the sugar has dissolved, about 1 minute; remove from heat. Mix the oat mixture into the liquid mixture; stir in vanilla extract.
• Scoop up about 1 tablespoonful of the dough, roll it into a ball, and flatten. Place on waxed paper, and allow to cool.