Secret Ingredient Chocolate Chip Cookies Jorgensen Food

SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES

Steps:

• Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
• Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

SECRET INGREDIENT CHOCOLATE CHIP COOKIES JORGENSEN

Steps:

• Preheat oven to 350° F.
• Into a bowl sift together flour, baking soda, and salt and stir in oats.
• In bowl of a standing electric mixer beat butter with sugars until light and fluffy. Beat in Nestle's Quik until combined well. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture, beating until just combined, and stir in chocolate chips.
• Arrange rounded tablespoons of dough about 2 inches apart on ungreased baking sheets and bake in batches in middle of oven 12 minutes, or until golden. Transfer cookies to racks to cool.

DAVID'S SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.

SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• preheat oven to 350.
• cover 2 cookie sheets with parchment paper.
• place rolled oats in food processor.
• or blender and process till finely ground( if using quick oats you can skip this part).
• combine the 1st 5 ingredients in mixing bowl.
• in another bowl cream the butter sugars vanilla and lemon juice with your mixer.
• add the eggs and beat till fluffy.
• stir the flour into the "fluffy" mixture.
• with wooden spoon blending well.
• add the chocolate chips and nuts mix well.
• using a 1/4th cup dough for each cookie.
• ( I use a ice cream scoop) place 2 1/2 inches apart on your prepare baking sheets.
• bake 16 to 18 minutes or until lightly browned.
• cool on wire rack.
• store in a tightly covered container.
• to keep them soft and chewy.

SECRET RECIPE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Process rolled oats in a food processer or blender until finly ground.
• Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
• In a second bowl, cream butter, sugar, vanilla and lemon juice together with electric mixer.
• Add eggs and beat until fluffy.
• Stir the flour mixture into the butter mixture, blending well.
• Add the chocolate chips and nuts to the dough and mix well.
• Using about 1/4 cup dough for each cookie, scoop round balls and place 2 1/2-inches apart on to parchment-lined baking sheet--a ice cream scoop works well.
• Bake until cookies are lightly browned, 16-18 minutes. (Time will depend on how large you make the cookies--I actually prefer them about 1/8 cup dough per cookie and they cook in about 10 minutes).
• Transfer to a wire rack to cool completely.
• Store in a zip-top container to keep them soft and chewy.

SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350*. Line 2 large cookie sheets with parchment paper and set aside.
• Whisk ground oats, flour, baking powder, baking soda and salt in a medium bowl.
• In the bowl of an electric mixer, beat butter and sugars at medium speed until light and fluffy, about 3 minutes. Scrape sides of bowl with a rubber spatula. Add egg and vanilla; continue beating until combined, about 40 seconds. Scrape sides of bowl again. Add dry ingredients and beat at low speed until just combined, about 20 seconds. Add chocolate chips, coconut and nuts; stir to combine. Do not overmix!
• Form balls of 1 1/2 tablespoons each and place on parchment-lined cookie sheets, leaving 2 inches between them. (Keep remaining batter cool in refrigerator while first batch bakes.) Bake, reversing position of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, about 13-15 minutes. Cool cookies on baking sheets for 1 minute before transferring to cooking racks.