Gold Medal Chocolate Chip Cookie Food

EXTRAORDINARY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees F.
• In large bowl, beat butter, sugars, vanilla and eggs on medium speed or with spoon until light and fluffy.
• Stir in flour, baking soda and salt (dough will be stiff).
• Stir in chocolate chips.
• On ungreased cookie sheet, drop dough by tablespoonfuls or a cookie/ice cream scoop 2 inches apart; flatten slightly.
• Bake 11-13 minutes or until light brown (centers will be soft).
• Cool 1-2 minutes, remove from cookie sheet to cooling rack.
• Note: For nut lovers, stir in 2 cups coarsely chopped nuts with chocolate chips.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Mix together the sugars, butter, vanilla and egg in a large bowl.
• Stir in flour, baking soda and salt - the dough will be stiff.
• Stir in chocolate chips.
• Drop dough by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 8-10 minutes or until light brown (centers will be soft). - Do not overbake.
• Cool slightly then remove cookies to cool on a wire rack.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

OATMEAL-CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.