Blue Ribbon Chocolate Chip Cookies Food

AUTHENTIC MRS. FIELDS CHOCOLATE CHIP COOKIES

Steps:

• Cream together butter, sugar and brown sugar.
• Add eggs and vanilla and mix well.
• Mix together flour, oat flour, salt, baking powder and baking soda.
• Stir in chocolate chips, grated Hershey bar and nuts (if using).
• Drop by 1 1/2" balls onto ungreased cookie sheet.
• Bake at 375° for 6-10 minutes.
• NOTE: If you want your cookies to spread out a bit more, flatten them a bit before baking.
• Cookies will be soft but will firm up a bit after cooling.

MOM'S BLUE RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream sugars, butter and shortening. Add eggs, one at a time, stirring after each edition.
• Add soda and salt, then sift in flour. Stir, but do not overmix.
• Fold in chocolate chips.
• Place large heaps on baking sheet or stone. Bake for 8 minutes. Remove cookies while they still look soft (they'll continue to bake on the stone if you're using one.).

BLUE-RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In medium bowl combine flour, baking soda, and salt.
• Mix well with wire whisk.
• Set aside.
• In a large bowl with an electric mixer blend brown and white sugar at medium speed.
• Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
• Add eggs and vanilla extract, and mix at medium speed until just blended.
• DO NOT OVERMIX!
• Add the flour mixture and chocolate chips, and blend at low speed until just mixed.
• DO NOT OVERMIX!
• Drop by rounded Tablespoons onto an ungreased cookie sheet, 2 inches apart.
• Bake 22-24 minutes or until golden brown.
• Transfer cookies immediately to a cool surface with a spatula.

GRAMMA JOHN'S BLUE RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together sugars, oil, and butter. Add eggs and vanilla, mixing thoroughly. Blend in flour, baking soda, cream of tartar and salt. Stir in chocolate chips.
• Drop batter onto cookie sheet in rounded tablespoons. Bake 8-10 minutes or until set.
• Place baked and cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.

MY FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla.
• Combine dry ingredients and add to butter mixture.
• Mix until well blended.
• Stir in chocolate chips.
• Drop by rounded teaspoon onto ungreased baking sheets.
• Bake at 375° for 7-10 minutes until golden brown.
• **I like chewy cookies and if you do too, adjust the baking time accordingly).