CHEWY TRIPLE CHIPPERS
This is the cookie that has made me sort-of...slightly....kind-of famous. :) Co-workers always ask for the recipe and guests at my home never believe that they are home-baked because they are so nice and puffy but still flavorful, soft and chewy. I sent these to my husband many many times while he has been overseas. After we have moved to a new duty station, his former shipmates have gone so far as to email him and ask if I can send them a care package with "those" cookies. I consider that a huge compliment since by the time they get them they are over a week old! :) I would ask that you please follow the directions exactly, including the chill time. It is what guarantees a puffier, tender cookie. I have included the chill time in the preparation.
Provided by shimmerchk
Categories Dessert
Time 8h15m
Yield 2 1/2 dozen
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together flour, salt, baking soda and baking powder;set aside.
- In a large mixing bowl, cream together butter, peanut butter, white and brown sugars.
- Mix until creamy and light.
- (I have always done this by hand) Add vanilla and add eggs one at a time, mixing well after each addition.
- Beat in corn syrup and cream.
- Add flour mixture in small batches, stirring it into the creamed mixture with a wooden spoon until well combined, but try not to overmix.
- The mixture will become quite thick, and when you are down to the last cup of flour you may want to use your hands to mix if it is too difficult with the spoon.
- Fold in semisweet, milk and peanut butter chips with the wooden spoon or by hand.
- Cover with plastic wrap and refrigerate overnight preferably, or AT LEAST 4 hours.
- To bake cookies: Preheat oven to 325 degrees.
- Line cookie sheets with Silpat or parchment paper.
- (Do not use dark colored/coated cookie sheets! Silver aluminum ones work best) Using a cookie scoop or medium ice cream scoop, scoop out balls of dough and place on lined cookie sheet.
- Slightly press down the top of each scoop of dough.
- These cookies do not spread a lot, so you don't want them to be too tall or too flat before baking.
- Bake for 12-15 minutes or until cookie is golden brown around the edges and bottom is firm but golden.
- They will seem to be not quite done in the middle at first, but this is from the corn syrup which will firm up as it cools, leaving a nice soft and chewy center.
- Let the cookies cool for 2-3 minutes on the cookie sheet before removing to a cooling rack to cool completely.
- Before baking more batches, make sure cookie sheets have completely cooled before adding new scoops of dough.
- Enjoy!
Nutrition Facts : Calories 3070.4, Fat 129.2, SaturatedFat 63.9, Cholesterol 264.8, Sodium 2029.2, Carbohydrate 437.2, Fiber 17.4, Sugar 272.3, Protein 57
OATMEAL CHIPPERS
This recipe was given to me by a friend many years ago. It's one of my favorite cookies - they're always a big hit at Christmas. If you make them as directed you get a slightly crunchy cookie. If you want a softer chewier cookie make them a little bigger and bake for only 10 minutes. Cooking time assumes baking 2 sheets (about 32 cookies) at a time.
Provided by Patty Mae
Categories Drop Cookies
Time 1h20m
Yield 12 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Sift together salt, baking soda, and 1 1/4 cups flour.
- In a separate bowl combine 1 cup flour, coconut, chopped nuts, chocolate chips, and oatmeal.
- With an electric mixer at medium speed, cream butter and sugar together until fluffy.
- Mix in eggs one at a time.
- At low speed, stir in flour mixture until well combined.
- Add vanilla extract and mix until combined.
- Add remaining ingredients and mix thoroughly at lowest speed of mixer or by hand.
- Drop by tablespoons at least 2" apart onto ungreased cookie sheets.
- Bake 10-12 minutes.
- Let the cookies sit for a couple of minutes to firm up, then remove with a spatula and put on racks to cool.
- When completely cool store in an airtight container.
Nutrition Facts : Calories 198.3, Fat 10.3, SaturatedFat 5.2, Cholesterol 25.3, Sodium 116.5, Carbohydrate 25.6, Fiber 1.3, Sugar 15.7, Protein 2.5
TRIPLE CHIPPERS
Make and share this Triple Chippers recipe from Food.com.
Provided by 1010313
Categories Dessert
Time 15m
Yield 26 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350. In large bowl, beat sugars, butter, shortening, vanilla, and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda, and salt. Stir in white, butterscotch, and chocolate chips.
- Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
- Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 383.9, Fat 21.6, SaturatedFat 10.4, Cholesterol 36.4, Sodium 259.7, Carbohydrate 46, Fiber 0.9, Sugar 31.6, Protein 3.3
CRISPY CHEWY TRIPLE CHOCOLATE CHIP COOKIES
This is one of my favourite recipes to make because it is the perfect, yummy chocolate fix! I first stumbled across it when doing a Chemistry project in grade 11, and ever since then I have been making it. Sometimes I have to hide cookies for myself because they get eaten so quickly! Sometimes I don't wait the 2 hours for the dough to firm in the fridge because I'm too impatient! You can just add a little extra flour and the cookies just turn out a little less puffed up, but still great!
Provided by BeenBakin
Categories Dessert
Time 10m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F (165°C).
- Melt butter in a small saucepan. Let butter cool and pour into a large mixing bowl.
- Add sugars and beat for several minutes, until mixture is creamy. Add eggs and vanilla. Beat for one minute, or until eggs dissolve into butter mixture.
- Combine flour, baking soda, and salt in a separate bowl. Add butter mixture, stirring well. Add chocolate chips and walnuts if desired. Refrigerate cookie dough for two hours or until firm.
- Drop by two tablespoonfuls of dough, spaced 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the cookies are lightly browned and puffed up. Cool on cookie sheet until they are firm enough to put on a wire rack.
Nutrition Facts : Calories 1938.7, Fat 122.7, SaturatedFat 64, Cholesterol 269.6, Sodium 1028.8, Carbohydrate 207.3, Fiber 8.2, Sugar 156.2, Protein 19.1
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