Five Chip Cookies Food

5-INGREDIENT EASY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart.
• Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool.

FIVE-INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. In a bowl, stir together almond butter, chocolate chips, sugar, eggs, and salt until a dough forms.
• Place 1-tablespoon mounds of dough 1 inch apart on parchment-lined baking sheets. Bake cookies until puffed and tops are set, about 10 minutes.
• Transfer to a wire rack; let cool. Cookies can be stored in an airtight container up to 3 days.

FIVE-CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 1 minute before removing to wire racks.

5 CHIP COOKIES

Steps:

• In large bowl, cream first 4 ingredients.
• Add eggs and vanilla.
• In separate bowl, combine dry mixture, except chips.
• Add dry mixture to creamed mixture, blend.
• Add chips to dough.
• Drop by spoonfuls onto greased cookie sheet about 2-inches apart.
• Bake in pre-heated oven at 350°F for 10-12 minutes.
• Let set on pan for 1 minute after removing from oven.

5 MINUTE COOKIE

Steps:

• Place butter in an oversized microwave-safe mug. Melt in microwave for about 40 seconds (for cold butter) or until completely melted.
• Add remaining ingredients except chocolate chips. Mix with a small whisk until dough comes together. Stir in chocolate chips.
• Press dough evenly across the bottom of the mug. Or, if you want to make a traditional cookie, scoop the batter out of the mug and form it into a cookie shape (round thick disc) on a microwave-safe plate lined with parchment paper.
• Cook in microwave for about 50 seconds. Let cookie cool a few minutes to firm up. Then eat immediately. Please note, cookie must be eaten immediately or it will dry out and harden after a while.

FIVE CHIP COOKIES

Steps:

• Cream the butter, sugars, and peanut butter. Add eggs (one at a time), beating well after each addition.
• Beat in the vanilla.
• Combine the dry ingredients and add gradually to the creamed mixture.
• Add the chips. Use a small scoop to drop onto a parchment covered baking sheet.
• Bake at 350°F for about 10-12 minutes. Cool for 1 minute then move to a wire rack.
• This makes a BUNCH.

FIVE CHIP COOKIES

Steps:

• 1. In a mixing bowl cream butter, peanut butter and sugars. Add eggs one at a time beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda and salt. Gradually add to creamed mixture. Mix well. Stir in the chips by hand and nuts if using. Drop by rounded tablespoons on ungreased cookie sheet. Bake 350 for 10-12 minutes or until lightly brown. Don't over cook. Cool a minute before removing to wire rack to finish cooling.
• 2. Makes approximately 4 1/2 dozen cookies

CHOCOLATE CHIP WALNUT COOKIES

Steps:

• Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
• Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
• Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.