Good As Store Bought Cookies King Arthur Flour Recipes

Steps:

• Preheat the oven to 350. Line cookie sheets with parchment paper.
• Grind the oats and 8 ounces of chocolate together in a food processor. Set aside.
• In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
• In a separate bowl, whisk together the flour, salt, baking powder, baking soda, espresso powder and the reserved oat/chocolate mixture. Add the dry ingredients and stir to combine.
• Stir in the chocolate chips and nuts.
• Use a tablespoon cookie scoop to drop the dough onto the cookie sheet, leaving 2 inches between then so they can spread.
• Bake for 12 minutes; don't overbake, or they'll be hard.
• Remove from the oven and transfer to a rack to cool.

Steps:

• Preheat oven to 350. Line cookie sheets with parchment.
• In a large bowl, cream together the butter, oil and sugar.
• Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
• Stir in the raisins and oats.
• In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
• Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
• Bake the cookies for 12 minutes, or until they're golden brown.
• Remove them from the oven and transfer to a rack to cool.

Steps:

• Preheat the oven to 325. Line cookie sheets with parchment.
• In a large mixing bowl, cream together the sugars, butter, shortening, salt, baking powder, spices and vanilla, beating until smooth.
• Beat in the egg.
• Stir in the oats and flour, then the raisins and nuts.
• Drop the dough by the tablespoonful onto the prepared cookie sheets. Using the flat bottom of a drinking glass dipped in sugar, flatten each ball of dough to about 1/4 inch.
• Bake the cookes for about 20 minutes, until they're golden brown; these are supposed to be crunchy, so don't underbake them.
• Remove them from the oven and transfer to a rack to cool.

Steps:

• Preheat the oven to 325. Line cookie sheets with parchment.
• In a large bowl, cream together the butter, shortening, brown sugar, molasses, egg and vanilla. Beat until light-colored and smooth.
• In a food processor or blender, process the oats, flour, raisins, salt and baking powder for about 30 seconds, or until both the oats and raisins are chopped, yet still in recognizable pieces.
• Beat the oat mixture into the butter mixture until smooth.
• Using a 1/4 cup measure or large cookie scoop, drop the dough on the cookie sheets, leaving 3 inches between cookies.
• Moisten your fingers and gently flatten each cookie to a 2 1/2 inch round or 1/2 inch thick.
• Bake the cookies for 18 minutes or until they're a medium golden brown.
• Remove them from the oven and let rest on the cookie sheet for 1 minute, then transfer to a rack to cool completely.
• The cookies will be soft and delicate when they come out of the oven, but will get firmer as they cool.

Steps:

• Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
• In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
• Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
• Mix in the flour, then the chips.
• Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
• Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.