![]() ![]() In a large bowl, cream the butter, brown sugar and white sugar until smooth. Drop by heaping spoonfuls onto ungreased cookie sheets.īake for 8 minutes in the preheated oven, until the edges are light brown. Combine the flour, baking soda and salt stir into the batter until moistened. In a medium bowl, cream together shortening, brown sugar and white sugar. Drop by rounded tablespoons onto parchment-lined cookie sheets.īake 10 to 12 minutes or until lightly browned. Beat in eggs and vanilla.Īdd flour mixture gradually to butter mixture beat until well blended. On another sheet of Reynolds(R) Parchment Paper, combine flour, baking soda, salt and cinnamon set aside.īeat together butter, brown sugar and granulated sugar in a large mixing bowl, with an electric mixer, until light and fluffy. Line cookie sheets* with Reynolds Parchment Paper set aside. Remove from baking sheet to cool on wire racks. Drop by tablespoonfuls onto ungreased cookie sheets.īake for 8 to 10 minutes in the preheated oven, or until edges are golden. Combine the flour, baking soda and salt stir into the sugar mixture. Beat in the vanilla and eggs one at a time. In a large bowl, cream together the butter and sugar until smooth. Make sure you have lots of ice cold milk!!! Cool 2 to 3 minutes before removing from baking sheets. Place onto ungreased baking sheets.īake 10 to 12 minutes in the preheated oven, or until centers are set and very lightly browned. Don't roll the balls, just make them rounded. Use a measuring tablespoon to round dough into balls. ![]() Combine the flour, baking soda, and salt stir into the creamed mixture. Beat in the eggs one at a time, then stir in the vanilla. In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Cool on baking sheets for a few minutes before removing to wire racks to cool completely. Place cookies at least 2 inches apart onto ungreased cookie sheets.īake for 8 to 10 minutes in the preheated oven, until lightly golden. Scoop cookies using an ice cream scoop or by heaping tablespoons. Stir in the chocolate chips by hand using a wooden spoon. Gradually mix in the dry ingredients until just blended. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir together the flour, baking soda, salt and instant pudding powder set aside. Preheat the oven to 375 degrees F (190 degrees C). Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Drop by rounded tablespoonfuls onto ungreased cookie sheets.īake for 8 to 10 minutes in preheated oven. Gradually stir in the sifted ingredients, then stir in the chocolate chips. In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth. ![]() Sift together the flour, baking powder, baking soda, and salt set aside. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Spread in greased 14 inch round pizza pan. Gradually add flour, salt, and baking soda, beating until well blended. In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely. ![]() Drop dough by heaping spoonfuls onto ungreased cookie sheets.īake for 10 to 12 minutes in the preheated oven. Stir in the walnuts, pecans, and almonds. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Combine the flour, baking soda, baking powder, and salt add to butter mixture, and stir until just blended. In a medium bowl, cream together the butter, brown sugar, and white sugar. Preheat the oven to 350 degrees F (175 degrees C). Bake for 10 to 12 minutes or until lightly browned. Fold in chocolate chips.ĭrop by teaspoonfuls onto ungreased baking sheets. Combine flour and baking soda add to creamed mixture and mix well. In a mixing bowl, cream butter and sugars. Preheat oven to 375 degrees F (190 degrees C). Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely. Drop by tablespoonfuls on to lightly greased cookie sheets.īake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Mix in the oats and chocolate chips until evenly distributed. Combine the flour, baking soda and salt stir into the batter just until moistened. Stir in the peanut butter, vanilla and egg until well blended. Drop by large spoonfuls onto ungreased pans.īake for about 10 minutes in the preheated oven, or until edges are nicely browned. Stir in flour, chocolate chips, and nuts. Preheat oven to 350 degrees F (175 degrees C).Ĭream together the butter, white sugar, and brown sugar until smooth. ![]()
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