Lindas Chocolate Chip Cookies Recipes

LINDA'S MONSTER COOKIES

Linda's Monster Cookies image

These cookies are great just from the oven, but even more amazing you can freeze them after baking and when you thaw them out they will be just as chewy and good as they were when they were fresh. Recipe is easily halved or doubled. Yummy!

Provided by SYNEVA B

Categories Desserts Cookies Drop Cookie Recipes

Time 25m

Yield 72

Number Of Ingredients 13

Ingredients

1 cup margarine
1 cup butter
2 cups light brown sugar
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 cups rolled oats
2 cups semisweet chocolate chips
1 cup candy-coated chocolate pieces

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a very large bowl, cream together the margarine, butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda, baking powder, salt and rolled oats; stir into the sugar mixture. Mix in chocolate chips and candy-coated chocolate pieces. Drop by tablespoonfuls onto the prepared cookie sheets.
Bake for 10 to 11 minutes in the preheated oven, or until the edges are golden. If you like chewy cookies, take them out before they look done.

Nutrition Facts : Calories 164.9 calories, Carbohydrate 22.9 g, Cholesterol 17.5 mg, Fat 7.7 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 127.3 mg, Sugar 14 g

LINDA'S CRANBERRY COOKIES

Linda's Cranberry Cookies image

Cranberries and white chips put a new spin on Chocolate Chip Cookies. These cookies are soft on the inside, with a little crunch around the edges. Perfect for the holidays.

Provided by Tori

Categories Desserts Cookies Fruit Cookie Recipes Cranberry

Time 1h

Yield 36

Number Of Ingredients 10

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup butter
¼ cup white sugar
¾ cup brown sugar
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
2 eggs
1 (6 ounce) package white chocolate chips
½ (6 ounce) package dried cranberries

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. Combine flour and baking soda in a bowl.
Beat the butter, white sugar, brown sugar, and instant pudding with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips and cranberries; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until edges of the cookies become golden brown, 9 to 12 minutes. Cool in the baking sheet for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 138.6 calories, Carbohydrate 17.5 g, Cholesterol 24.9 mg, Fat 7.1 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 120.4 mg, Sugar 10.6 g

LINDA'S CHOCOLATE CHIP COOKIES

Linda's Chocolate Chip Cookies image

I use to make these all the time when I was little, in fact they were the only chocolate chip cookies I would make. They are very different as they call for no white sugar, and you must use oil and not margarine. They keep very well and to me they taste way better in an air tight container the next day. They also make a ton and are easily doubled.

Provided by startnover

Categories Drop Cookies

Time 20m

Yield 5 dozen

Number Of Ingredients 8

Ingredients

2 cups oil
3 cups brown sugar
4 eggs
1 teaspoon baking soda
4 1/2 cups flour
1 teaspoon salt
3 cups chocolate chips
1 -2 cup chopped pecans

Steps:

Mix oil, sugar and eggs.
Add all other ingredients one at a time.
Spoon onto greased cookie sheet and bake 350 for 8-10 minutes.
Store in airtight container.

Nutrition Facts : Calories 2370.3, Fat 138.2, SaturatedFat 33.6, Cholesterol 169.2, Sodium 837.6, Carbohydrate 281.3, Fiber 11.1, Sugar 183.4, Protein 22.9

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