Christie Cookies Copycat Food

CHRISTIE'S CHOCOLATE CHIP COOKIES

Steps:

• Beat the sugars and butter until smooth.
• Add the egg and vanilla.
• Sift the flour, biking soda and salt together and mix into the wet mixture.
• Mix in the chocolate chips.
• Roll into balls and place onto the baking tray.
• Flatten slightly.
• Bake at 180ºc for 10-12 minutes.

CHRISTIE COOKIES (COPYCAT)

Steps:

• Place oatmeal in food processor, grind until a fine powder.
• Grate Hershey bar.
• Mix flour, baking powder, baking soda and salt, set aside.
• Cream butter and sugars in large mixer bowl.
• Add eggs, one at a time, then vanilla.
• Slowly mix Hershey bar into sugar mixture.
• Add flour and oatmeal 1 cup at a time, alternating until all is incorporated.
• Stir in Heath Bits, Chocolate Chips, and nuts.
• Roll into to one inch balls, or use cookie scoop. Place on cookie sheet.
• Bake at 375 degrees for 8 minutes. Cookies should still be slightly underdone.
• Move to wax paper lined counter to cool, do not use wire racks.
• VARIATION: Substitute white chocolate chips for chocolate and Macadamia nuts for pecans.
• VARIATION: Omit grated Hershey bar, add one teaspoon cinnamon and substitute raisins for the chocolate chips.

DAD'S COOKIES (COPYCAT)

Steps:

• Grease cookie tins.
• Preheat oven to 375°F (190°C).
• Beat butter, eggs, sugar and vanilla together until they are light and fluffy.
• Sift flour with baking powder, soda and salt and stir them into the first mixture. Blend well.
• Stir in coconut and rolled oats.
• Drop by heaping teaspoonfuls onto cookie sheets and bake for 10 minutes.
• Cool on wire racks and store in tightly covered cookie tins.