Heavenly Chocolate Chunk Cookies Recipes

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HEAVENLY CHOCOLATE CHIP COOKIES



Heavenly Chocolate Chip Cookies image

Make and share this Heavenly Chocolate Chip Cookies recipe from Food.com.

Provided by my kids mom

Categories     Drop Cookies

Time 20m

Yield 100 cookies

Number Of Ingredients 10

1 lb butter (4 sticks)
1 1/2 cups sugar
2 cups brown sugar
2 teaspoons vanilla (double, sometimes triple to enhance flavor)
3 eggs
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
4 1/2 cups flour
3 cups oatmeal
3 cups chocolate chips

Steps:

  • Add all ingredients. If you don't want oatmeal, do 6 cups flour.
  • Beat for 5 minutes. Note: with a Bosch Universal you may cut blending time in half.
  • Add chocolate chips. Mix.
  • Drop by spoonfuls onto cookie sheet.
  • Bake at 350°F for 10 minutes.
  • Notes � if dry, add a tbsp of water.
  • - if sticky add more flour.

Nutrition Facts : Calories 117.2, Fat 5.5, SaturatedFat 3.3, Cholesterol 15.3, Sodium 90.4, Carbohydrate 16.5, Fiber 0.7, Sugar 10.1, Protein 1.3

HEAVENLY APRICOT-WHITE CHOCOLATE CHUNK COOKIES



Heavenly Apricot-White Chocolate Chunk Cookies image

A must try. The butter and brown sugar give the cookies a caramel-like taste that is pure heaven when paired with the apricots and white chocolate. Source: The Neighborhood Bakeshop by Jill Van Cleave

Provided by Debster

Categories     Drop Cookies

Time 10m

Yield 26 cookies

Number Of Ingredients 9

1/2 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried apricot, cut int 1/2-inch cubes
4 ounces white chocolate, cut into 1/2-inch chunks

Steps:

  • Preheat the oven to 350°.
  • Cream the butter and brown sugar in a medium-size mixing bowl until smoothly blended.
  • Beat in the egg and vanilla.
  • Add the flour, baking soda, and salt, stirring the mixture into a smooth dough.
  • Add the apricots and white chocolate, stirring until the pieces are thoroughly dispersed.
  • Drop the batter by tablespoonfuls onto ungreased cookie sheets, spacing 2 inches apart.
  • Bake for 10 minutes, until the edges are lightly browned.
  • Let the cookies set on the sheet for 1 to 2 minutes before transferring them with a spatula to wire racks to cool.

Nutrition Facts : Calories 100.4, Fat 5.2, SaturatedFat 3.2, Cholesterol 17.4, Sodium 55.4, Carbohydrate 12.8, Fiber 0.4, Sugar 8.7, Protein 1.2

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