Secret Ingredient Drop Cookies Food

SECRET INGREDIENT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat white sugar, brown sugar, and butter with an electric mixer in a large bowl until light and fluffy. Beat ice cream, egg, and vanilla extract into butter mixture until smooth.
• Whisk flour, malt powder, baking soda, and salt together in a bowl. Add flour mixture to butter mixture and stir until just combined. Drop spoonfuls of dough 2 inches apart onto baking sheet.
• Bake in preheated oven until lightly browned, about 8 minutes. Cool cookies on a wire rack.

SECRET-INGREDIENT CHOCOLATE CHUNK COOKIES

Steps:

• In a large mixing bowl, cream together butter and sugars until smooth (I do this by hand, with a wooden spoon).
• Stir in vanilla and then blend in egg.
• Add the flour, cornstarch, baking soda and salt (I sift these four ingredients through a sieve first) and combine; stir in chocolate chunks and stir to incorporate chunks throughout the dough.
• Chill dough in fridge for one hour, two if you can spare the time.
• Preheat oven to 350°F; line your cookie sheets with parchment paper.
• Drop dough by tablespoons onto cookie sheets and bake in preheated oven for about 8-10 minutes, or until cookies are golden brown around the edges.
• Remove cookies to wire racks and let cool.

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.