Moms Ambrosia Chocolate Chip Cookies Recipes

AMBROSIA COOKIES

Steps:

• Sift flour, baking powder, soda and salt. In a separate bowl cream butter until fluffy; add sugars, eggs and vanilla. Beat well.
• Add flour mixture to butter mixture. Mix well. Stir in oats, nuts, and coconut. Mix until well blended.
• Bake on ungreased cookie sheets for 10-12 minutes at 350 degrees F (180 degrees C).

MOM'S BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture until just blended. Finally, mix in the chocolate chips. Shape dough into golf ball sized balls and place them 3 inches apart into ungreased cookie sheets. Flatten slightly.
• 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.

MOM'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
• Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

AMBROSIA COOKIES

Steps:

• Preheat oven to 385*.
• Grease several baking sheets or coat with nonstick spray.
• In a colander, rinse the raisins and apricots, if using, well under hot water, let stand until well drained; set aside.
• In a mediumb owl, throughly stir together the flour, baking powder, and salt and set aside.
• In a large bowl, with electric mixer on low speed, beat together the butter, oil and brown sugar, until blended. Increase the speed to medium and beat until well blended and smooth. Beat in the egg, vanilla and orange zest, if using.
• Beat or stir in flour mixture until evenly incorporated. Stir in coconut, corn flakes, pineapple, pecans oats, and drained fruit until evenly incorporated.
• Let dough stand for 10 minutes or until firmed up. if room is very warm refrigerate the dough.
• Shape portions of the dough into 1 1/2" balls, with lightly greased hands. Place on the baking sheets, spacing about 2 1/2" apart.
• Using your hand, press down the balls until they are about 1/3" thick.
• Bake the cookies, one sheet at a time, in upper third of the oven for 10-13 minutes, or until tinged with brown all over and just beginning to firm up in the centers; be careful not to overbake. Reverse the sheet from front to back halfway through baking to ensure even browning.
• Transfer the sheet to a wire rack and let stand until the cookies firm up.1-2 minutes.
• Using a spatula, transfer the cookies to wire rack to cool completely. Store in an airtight container for up to 1 week or freeze for up to 1 month.
• **tip -- to crush corn flakes, place in plastic bag and squeeze several times.

MY MOM'S BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375.
• In a large mixing bowl combine the dry ingredients and set aside.
• Cream together the butter, both sugars, and the vanilla extract in a kitchen aid free standing mixer if you have one. Once nice and creamy add one egg at a time until well combined before adding the next egg. Don't add the chocolate chips just yet, we'll save those for last.
• Now slowly add the flour mixture to your creamy ingredients. You want to have everything evenly mixed.
• When you have everything mixed well add those chocolate chips and mix once more, this step goes quickly if you have a free standing mixer.
• Grease two 14 X 17 cookie sheets.
• I didn't use a measuring tablespoon but rather one from our dinner ware set, but it's approximate to a tablespoon, I used that to scoop and plop onto the cookie sheet. No need to roll the dough or do anything fancy, just plop down 4 rows of 3 evenly spaced making sure that the cookies are not too close to the edges as they might spill over, better to get a little stuck together than to have them spilling in your oven.
• Bake for 10 minutes. You may want to set the timer for 5 minutes and check for doneness but no more than 10 minutes. We found that 10 minutes was PERFECT.
• Remove from oven and place on the counter to cool for about 2 to 3 minutes max before transferring to a plate. While the cookies in the oven are baking you can load up the second cookie sheet to have it ready. You should have a small container, I use a tortilla container that we got ages ago from tupperware to put the cooled off cookies in until I am done baking. Then I take all of those minus the ones on the plate and put them in gallon size zip lock bags to keep the air out and help prevent them from getting hard. Enjoy with a cold glass of milk.

AMBROSIA COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray.
• In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add granulated sugar and brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. On low speed, gradually beat in flour mixture just until blended.
• Stir in oats, orange peel, dates, raisins, coconut and pecans. Onto cookie sheets, drop dough by teaspoonfuls 2 inches apart.
• Bake 8 to 10 minutes. Remove from cookie sheets to cooling racks.

AMBROSIA COOKIES

Steps:

• Preheat oven to 350F with rack in the center.
• Mix the flour, baking powder, baking soda, and salt together in a medium-sized bowl; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter on medium speed until creamy.
• Add both sugars and beat for about 1 minute, then add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture.
• Stir in the oats, orange zest, pineapple, coconut, and TOASTED pecans.
• Drop rounded teaspoonfuls (or small cookie scoop) of batter 2 ½ inches apart onto the baking sheet lined with parchment paper. (Bake one sheet of cookies at a time!).
• Bake for 8-10 minutes, or until the edges are nicely browned. Transfer to a wire rack to cool completely.
• Yields (approximately) 40 cookies!

AMBROSIA OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, cream butter and.
• sugar until light and fluffy.
• Mix in eggs and vanilla.
• Sift together flour, baking powder and salt. Add to creamed mixture. Blend thoroughly.
• Stir in oats and chocolate chips, mix well.
• Drop by tablespoons onto ungreased cookie sheets.
• Bake at 350° for 10-12 minutes.
• Cool 1 minute before removing from cookie sheet and placing cookies on cooling rack.