Chippity Chippers Recipes

Steps:

• Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in white, butterscotch and chocolate chips.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

Steps:

• Preheat oven to 325 degrees F. In 1 bowl whisk flour, baking soda and salt. In another bowl cream butter, sugar and honey. Add eggs 1 at a time; beat well after each egg, then beat in vanilla. Stir in flour mixture and all the chips. Stir just until blended; don't over mix.
• Drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet.
• Bake 18-20 minutes.

Steps:

• Cream together butter, sugar and brown sugar.
• Add eggs and vanilla and mix well.
• Mix together flour, oat flour, salt, baking powder and baking soda.
• Stir in chocolate chips, grated Hershey bar and nuts (if using).
• Drop by 1 1/2" balls onto ungreased cookie sheet.
• Bake at 375° for 6-10 minutes.
• NOTE: If you want your cookies to spread out a bit more, flatten them a bit before baking.
• Cookies will be soft but will firm up a bit after cooling.

Steps:

• Heat oven to 375°F. In medium bowl, stir together softened butter and egg. Stir in cookie mix until soft dough forms.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
• Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet.

Steps:

• In a medium bowl, whisk together flour, salt, baking soda and baking powder;set aside.
• In a large mixing bowl, cream together butter, peanut butter, white and brown sugars.
• Mix until creamy and light.
• (I have always done this by hand) Add vanilla and add eggs one at a time, mixing well after each addition.
• Beat in corn syrup and cream.
• Add flour mixture in small batches, stirring it into the creamed mixture with a wooden spoon until well combined, but try not to overmix.
• The mixture will become quite thick, and when you are down to the last cup of flour you may want to use your hands to mix if it is too difficult with the spoon.
• Fold in semisweet, milk and peanut butter chips with the wooden spoon or by hand.
• Cover with plastic wrap and refrigerate overnight preferably, or AT LEAST 4 hours.
• To bake cookies: Preheat oven to 325 degrees.
• Line cookie sheets with Silpat or parchment paper.
• (Do not use dark colored/coated cookie sheets! Silver aluminum ones work best) Using a cookie scoop or medium ice cream scoop, scoop out balls of dough and place on lined cookie sheet.
• Slightly press down the top of each scoop of dough.
• These cookies do not spread a lot, so you don't want them to be too tall or too flat before baking.
• Bake for 12-15 minutes or until cookie is golden brown around the edges and bottom is firm but golden.
• They will seem to be not quite done in the middle at first, but this is from the corn syrup which will firm up as it cools, leaving a nice soft and chewy center.
• Let the cookies cool for 2-3 minutes on the cookie sheet before removing to a cooling rack to cool completely.
• Before baking more batches, make sure cookie sheets have completely cooled before adding new scoops of dough.
• Enjoy!

Steps:

• With an electric mixer, cream the butter, sugar, vanilla, Frangelico and Tia Maria until light and fluffy.
• Add the eggs and beat well.
• Combine the flour, baking soda and salt. Gradually stir the flour into the butter mixture using a large kitchen sppon.
• PLACE IN STORAGE CONTAINER AND REFRIGERATE OVERNIGHT.
• Preheat oven to 325 degrees.
• Scoop one teaspoon of cookie dough for each cookie onto an ungreased cookie sheet.
• Bake at 325 degrees for approximately 10-13 minutes until golden brown.
• Cool slightly and serve while warm.
• Helpful hint: The dough may be refrigerated up to several days in advance. It also freezes well for future use.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
• 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.

Steps:

• In a small bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-14 minutes or until golden brown. Remove to wire racks.

Steps:

• Cream shortening, sugars, eggs and vanilla until very fluffy.
• Sift together dry ingredients; stir into creamed mixture.
• Add chocolate chips.
• Refrigerate til well chilled.
• Drop from teaspoon 2" apart onto a cool greased cookie sheet.
• Bake at 350 for 8-10 minutes.
• If I'm in a hurry, I omit putting the dough in the fridge to chill. Still comes out fine.