Crisp N Chewy Cookies Recipes

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

CRISPY CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 deg F.
• Cream butter. Add sugar. Beat in eggs one at a time. Add in vanilla. Dissolve baking soda in hot water. Add to batter alongwith salt. Stir in flour, chips and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake till edges are nicely browned i.e. for about 10 minutes.

CRISP AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, 2 to 3 minutes. Beat in vanilla.
• Add eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Stop beating and add flour, then beat on low to combine. Add both chocolates and beat to combine. (If you are working in a warm room and/or dough feels sticky or soft, refrigerate about 15 minutes before scooping and baking.)
• Using a 2-ounce (1/4-cup) scoop, drop dough onto parchment-lined baking sheets, 2 inches apart (6 cookies per sheet); press each down to flatten slightly.
• Top each cookie with a few large, flat pieces of chopped chocolate or whole féves (if desired). Bake one sheet of cookies 9 minutes; remove from oven and bang sheet on stove top or counter to deflate. Return to oven and bake 3 minutes; remove and bang again, then return to oven and bake until golden around edges and just barely set in centers, about 3 minutes more.
• Transfer sheet to a wire rack and let cool 5 minutes, then transfer cookies to a rack with a spatula; let cool completely. Repeat with remaining sheets, one at a time. Cookies can be stored in an airtight container at room temperature up to 3 days, or frozen up to 2 months.

CRISP 'N' CHEWY COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, syrup, and vanilla. Combine the oats, flour, baking soda, and salt; gradually add to creamed mixture and mix well. Stir in chips and candy bars.
• Roll dough into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 375F for 7-9 minutes or until golden brown. Remove to wire racks to cool.

CRISP OR CHEWY COWBOY COOKIES

Steps:

• Preheat oven at 350 degrees fahrenheit. Prepare light aluminum cookie sheets with parchment paper.
• Lightly blend the first five (5) dry ingredients in a medium bowl, set aside.
• Cream together the next six (6) ingredients in a medium bowl, then add to a large mixing bowl.
• Gently stir the blended dry ingredients into the creamed mixture.
• Fold in chocolate chips and crushed pecans.
• You will be using your hands or an icecream scooper to make a 2-3 tablespoon size ball of dough, then flatten it out with the bottom of a glass or palm of your hand. These should be spaced away from the other cookies by at least 1-2". Should be able to fit 6 cookies on a fully covered cookie sheet, I was able to get 5 or 6 baked at a time.
• Bake for about 15 minutes (for chewier) or up to 18 minutes (for crispier cookies.) These cool completely in about 10 minutes on a cookie rack.