Blue Bonnet Margarine Choc Chip Cookies Recipes

Steps:

• 1. Preheat oven to 350°F. Combine flour and baking soda. Set aside. In a large bowl, combine melted Blue Bonnet and brown sugar. Mix well. Stir in egg and vanilla extract until well blended. Add flour mixture and stir until just combined. Stir in chocolate chips.
• 2. For each cookie, drop a heaping tablespoon of dough onto a cookie sheet, leaving about 2 1/2 inches between each.
• 3, Bake for 9 to 11 minutes or until edges harden and centers are still soft.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the flour and baking soda. Set aside.
• Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

Steps:

• Preheat oven to 350. Combine flour and baking soda. Set aside. In a large bowl, combine melted Blue Bonnet and brown sugar. Mix well. Stir in egg and vanilla extract until well blended. Add flour mixture and stir until just combined. Stir in chocolate chips. For each cookie, drop a heaping tablespoon of dough onto a cookie sheet, leaving about 2 1/2 inches between each. Bake at 350 for 9 to 11 minutes or until edges harden and centers are still soft.

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.

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.