BLUE BONNET CHOCOLATE CHIP COOKIES
Steps:
- 1. Preheat oven to 350°F. Combine flour and baking soda. Set aside. In a large bowl, combine melted Blue Bonnet and brown sugar. Mix well. Stir in egg and vanilla extract until well blended. Add flour mixture and stir until just combined. Stir in chocolate chips.
- 2. For each cookie, drop a heaping tablespoon of dough onto a cookie sheet, leaving about 2 1/2 inches between each.
- 3, Bake for 9 to 11 minutes or until edges harden and centers are still soft.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLUE BONNET CHOCOLATE CHIP COOKIES
Categories Chocolate
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Combine flour and baking soda. Set aside. In a large bowl, combine melted Blue Bonnet and brown sugar. Mix well. Stir in egg and vanilla extract until well blended. Add flour mixture and stir until just combined. Stir in chocolate chips. For each cookie, drop a heaping tablespoon of dough onto a cookie sheet, leaving about 2 1/2 inches between each. Bake at 350 for 9 to 11 minutes or until edges harden and centers are still soft.
NO FUSS CHEWY CHOCOLATE CHIP COOKIES
Yes another chocolate chip cookie recipe, BUT this is the only recipe I can actually make and they are soo ooey chewy!! I love them! The recipe came from the back of a Blue Bonnet stick butter box . So Easy.
Provided by daggle
Categories Dessert
Time 19m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 350 degrees F.
- Combine flour and baking soda. Set aside.
- In a large bowl, combine meltled and cooled butter and brown sugar. Mix well.
- Stir in egg and vanilla extract until well blended.
- Add flour mixture and stir until just combined.
- Stir in chocolate chips.
- For each cookie, drop a heaping tablespoon of dough onto a cookie sheet, leaving about 2 1/2 inches between each. Bake at 350 F for 9-11 minutes or until edges harden and centers are still soft.
Nutrition Facts : Calories 376.2, Fat 16.4, SaturatedFat 9.9, Cholesterol 46, Sodium 221.9, Carbohydrate 55.9, Fiber 1.5, Sugar 34.5, Protein 4
BLUE RIDGE MOUNTAINS CHOCOLATE CHIP COOKIES
These cookies have been served for over 75 years in the quiet village of Orkney Springs, VA. We have stayed in this retreat center called Shrine Mont where people come for rest, devotion, and fellowship. A couple of things set these cookies apart: butter and shortening ensure a thick cookie, soft in the middle, with a touch of almond extract.
Provided by Roxygirl in Colorado
Categories Drop Cookies
Time 30m
Yield 2-3 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Note: The recipe initially calls for 2 1/2 cups flour, but with the added note if you want them more softer and rounder cookie to add 1/4 cup flour. I add the 1/4 cup making it 2 3/4 cups total.
- Cream shortening, butter, sugars, then eggs and vanilla and almond extracts.
- Blend dry ingredients and add to mixture.
- Stir in Chocolate chips.
- Drop by large tablespoons (I use cookie scoop) onto ungreased cookie sheet, leaving 2-inches room in between to allow cookies to spread. I press down lightly with a measuring cup to bake more uniform cookies).
- Bake at 375° for 10 minutes until lightly brown.
- Makes 2-3 dozen cookies depending on size.
BLUE BONNET MARGARINE CHOC CHIP COOKIES
A friend of my son's steered me towards this recipe. He had just lost his Mom and said this was her recipe. I have made several changes and they are noted at the bottom, so read clear to the end before you start. :0)
Provided by Joey Wolf
Categories Cookies
Time 15m
Number Of Ingredients 12
Steps:
- 1. Pre-heat oven to 350* Melt blue bonnet, set aside to cool. Combine dry ingredients into a med. bowl, set aside.
- 2. In a large bowl Beat blue bonnet and sugars by hand until combined.
- 3. Add eggs and vanilla. Beat until well blended.
- 4. Add flour mixture. Mix until just combined. Stir in choc. chips. Drop cookies by rounded T onto ungreased cookie sheets Bake 12-14 min until edges are crisp and middles are soft. Let stand 2 min before removing from cookie sheets, cool on wire rack completely before storing.
- 5. CHANGES: The first change I made was: 1/2 cup of softened (not melted) butter and 1/2 cup of unsweetened applesauce both and the eggs at room temp.This reduces the amount of fat per cookie and increases the fiber a bit....you can not taste it. 2nd Change: Use Cake flour instead of All Purpose Flour.....You can make you own using DIY Cake Flour by Candy Hummer, found here on JAP. 3rd Change: compliments of Annette AKA greeneyz Chill the dough, and spoon (I use a cookie scoop) over night or at least several hours....and between each loading of the cookie sheets. Only place cookie dough on completely cooled cookie sheets.
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