Cherry Chip Cookies No Eggs Food

CHERRY CHIP COOKIES I

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine margarine, confectioner's sugar and vanilla. Beat until fluffy. Add flour, baking soda and oats. Mix well. Stir in cherry flavored chips (other flavors work well, too!).
• Drop by rounded teaspoonful onto ungreased cookie sheets and flatten slightly with fingers. Bake for 12 minutes. Remove immediately from cookie sheets and onto wire racks to cool.

EGGLESS CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300F degrees.
• Beat butter and sugar in bowl of heavy-duty electric mixer until light and creamy.
• Beat in vanilla.
• Add flour and baking powder; beat just until mixed.
• Stir in chocolate pieces and pecans.
• Dough will be firm.
• Shape into 6 or 7 lemon-sized balls.
• Arrange 3 inches apart on ungreased baking sheet.
• Using palm of hand, flatten each cookie to 1/2-inch thickness.
• Bake cookies until faintly browned at edges, about 45 minutes.
• (The cookies are so big that they require a long baking time.) Remove from oven; let cool on wire rack.

EGG-FREE TOFFEE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in water, oil and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and toffee bits., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten with the bottom of a small glass. Bake until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool.

CHEWY OATMEAL CHOCOLATE CHIP COOKIES (NO EGGS)

Steps:

• Preheat oven to 350F (175C).
• In large bowl, beat butter or margerine, sugar and vanilla until light and fluffy.
• Add flour and salt, mix well.
• Dissolve baking soda in boiling water and add to mixture, mix well.
• Stir in quick oats, raisins and/or chocolate.
• Drop unto ungreased cookie sheet with teaspoon.
• Bake for 10 minutes, until sides become golden. don't overcook.

EGG-FREE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cream the butter and sugar together using a wooden spoon or an electric whisk in a large bowl until light, fluffy and golden.
• Stir in the vanilla, flour, baking powder and chocolate chips. Add 1 tbsp water to bring the mixture together if needed, and the cocoa powder to make them chocolate cookies, if you like. Bring the dough together into a ball with your hands.
• Sprinkle some flour over your work surface and the dough. Roll out the dough until 3mm thick and, using cookie cutters, cut them out and lay them out on lined baking sheets, spacing them well apart.
• Bake for about 12 mins or until golden brown. If baking on two trays, swap the trays over halfway through cooking. Leave on the baking sheets for 5 mins, then transfer to a wire rack to cool. Will keep in an airtight tin for three-four days.