Gramma Johns Blue Ribbon Chocolate Chip Cookies Food

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MOM'S BLUE RIBBON CHOCOLATE CHIP COOKIES



Mom's Blue Ribbon Chocolate Chip Cookies image

This is from the August 2011 edition of "Guideposts." It's a small recipe - only makes one dozen, so it's great for mid-week treats or lunch-box surprises.

Provided by moose_kristi

Categories     Chocolate Chip Cookies

Time 18m

Yield 12 cookies

Number Of Ingredients 9

3/4 cup sugar
3/4 cup brown sugar
1/2 cup butter
1/2 cup shortening
3 eggs
1 teaspoon baking soda
1 teaspoon salt
2 3/4 cups flour
1 (8 ounce) bag semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Cream sugars, butter and shortening. Add eggs, one at a time, stirring after each edition.
  • Add soda and salt, then sift in flour. Stir, but do not overmix.
  • Fold in chocolate chips.
  • Place large heaps on baking sheet or stone. Bake for 8 minutes. Remove cookies while they still look soft (they'll continue to bake on the stone if you're using one.).

Nutrition Facts : Calories 457, Fat 23.4, SaturatedFat 10.8, Cholesterol 66.8, Sodium 390.6, Carbohydrate 60, Fiber 1.9, Sugar 36.3, Protein 5.4

BLUE-RIBBON CHOCOLATE CHIP COOKIES



Blue-Ribbon Chocolate Chip Cookies image

Make and share this Blue-Ribbon Chocolate Chip Cookies recipe from Food.com.

Provided by Caryn

Categories     Drop Cookies

Time 44m

Yield 40 cookies

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips (12 ounces)

Steps:

  • Preheat oven to 300 degrees F.
  • In medium bowl combine flour, baking soda, and salt.
  • Mix well with wire whisk.
  • Set aside.
  • In a large bowl with an electric mixer blend brown and white sugar at medium speed.
  • Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
  • Add eggs and vanilla extract, and mix at medium speed until just blended.
  • DO NOT OVERMIX!
  • Add the flour mixture and chocolate chips, and blend at low speed until just mixed.
  • DO NOT OVERMIX!
  • Drop by rounded Tablespoons onto an ungreased cookie sheet, 2 inches apart.
  • Bake 22-24 minutes or until golden brown.
  • Transfer cookies immediately to a cool surface with a spatula.

BLUE RIDGE MOUNTAINS CHOCOLATE CHIP COOKIES



Blue Ridge Mountains Chocolate Chip Cookies image

These cookies have been served for over 75 years in the quiet village of Orkney Springs, VA. We have stayed in this retreat center called Shrine Mont where people come for rest, devotion, and fellowship. A couple of things set these cookies apart: butter and shortening ensure a thick cookie, soft in the middle, with a touch of almond extract.

Provided by Roxygirl in Colorado

Categories     Drop Cookies

Time 30m

Yield 2-3 dozen, 24 serving(s)

Number Of Ingredients 11

1/2 cup shortening
1/2 cup butter
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1 teaspoon baking soda
2 eggs
2 3/4 cups bleached all purpose flour (see note below)
1 teaspoon salt
2 cups chocolate chips (I use Ghirardelli brand)

Steps:

  • Note: The recipe initially calls for 2 1/2 cups flour, but with the added note if you want them more softer and rounder cookie to add 1/4 cup flour. I add the 1/4 cup making it 2 3/4 cups total.
  • Cream shortening, butter, sugars, then eggs and vanilla and almond extracts.
  • Blend dry ingredients and add to mixture.
  • Stir in Chocolate chips.
  • Drop by large tablespoons (I use cookie scoop) onto ungreased cookie sheet, leaving 2-inches room in between to allow cookies to spread. I press down lightly with a measuring cup to bake more uniform cookies).
  • Bake at 375° for 10 minutes until lightly brown.
  • Makes 2-3 dozen cookies depending on size.

BLUE RIBBON PEANUT BUTTER COOKIES



Blue Ribbon Peanut Butter Cookies image

I used this recipe when I won a Blue Ribbon at the South Plains Fair in Lubbock, Texas in 1981. It came from a cookbook my mother received as a Wedding gift in 1952. I don't know the name of the Cookbook and the only copy of the recipe I have is hand written by my mother which is priceless to me. A batch of these cookies was the only thing my father in-law wanted from me for his birthday, Father's day and Christmas. I hope you enjoy them. The real trick to them is not to over cook them (it will make them to crunchy) or under cook them ( it will make them to soft), you want a balance between the two.

Provided by 1 Cookin Texan 1954

Categories     Dessert

Time 25m

Yield 4 dozen

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine (I always use butter)
1/2 cup peanut butter (crunchy or smooth)
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (use to roll cookie balls in)

Steps:

  • Cream butter, peanut butter, both sugars, egg and vanilla.
  • Sift together all the dry ingredients; blend into creamed mixture.
  • Shape in 1 inch balls; roll in granulated sugar.
  • Place 2 inches apart on a ungreased cookie sheet.
  • Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
  • Bake at 375 degree oven for 10 to 12 minutes.
  • Cool slightly; remove from pan.

Nutrition Facts : Calories 852.6, Fat 40.8, SaturatedFat 18.4, Cholesterol 107.5, Sodium 758.7, Carbohydrate 113.2, Fiber 3, Sugar 79.8, Protein 14

ANNIE GLENN'S CHOCOLATE CHIP COOKIES



Annie Glenn's Chocolate Chip Cookies image

Taken from Out of This World CookBook II, this recipe is from the wife of astronaut, and U.S. senator, John Glenn. John Glenn was an astronaut who participated in the first U.S. manned space flights, the Mercury program. Unfortunately, there is no yield listed in the recipe, so I guessed at 48 cookies.

Provided by Lennie

Categories     Drop Cookies

Time 27m

Yield 48 cookies

Number Of Ingredients 10

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, at room temperature (or hard stick margarine, softened)
1/2 cup shortening
3/4 cup white sugar
3/4 cup lightly packed brown sugar
1 teaspoon vanilla
2 eggs
1 (12 ounce) package semi-sweet chocolate chips

Steps:

  • Preheat oven to 350F degrees.
  • In a mixing bowl, combine flour, baking soda and salt; set aside.
  • In a large mixing bowl, with an electric mixer, cream together butter, shortening, sugars and vanilla.
  • Add eggs, one at a time, mixing well after each addition.
  • Mix in the flour mixture.
  • Fold in the chocolate chips.
  • Drop spoonfuls onto greased cookie sheets and bake in preheated oven for 10 to 12 minutes, or until golden brown.
  • Note from Lennie: I would use parchment paper on the baking sheets instead of greasing them.

BLUE RIBBON PEANUT BUTTER COOKIES



Blue Ribbon Peanut Butter Cookies image

Melt in your mouth crispy tender crumb cookie. Minnesota State Fair cookie entry blue ribbon winner. Exceptional!

Provided by Pastryismybiz

Categories     Dessert

Time 30m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

1/2 cup Butter Flavor Crisco
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg, room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Beat shortening, peanut butter, granulated sugar and brown sugar until light and fluffy.
  • Add egg and beat until incorporated.
  • Sift together in separate bowl the flour, baking powder, soda and salt. Stir with whip until well blended.
  • Add flour mixture to mixing bowl and mix on low speed until just incorporated. Do not overmix.
  • Chill for 1 hour.
  • Roll in balls about the size of golf balls on ungreased cookie sheet.
  • Flatten, criss-cross fashion with a fork dipped in sugar.
  • Bake at 350° for 10-12 minutes.
  • Leave cookies on cookie sheet exactly 1 minute before transferring to rack to cool completely.

Nutrition Facts : Calories 86.8, Fat 4.8, SaturatedFat 1.6, Cholesterol 7.5, Sodium 67.1, Carbohydrate 9.8, Fiber 0.3, Sugar 6.1, Protein 1.5

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