Best King Arthur Flour Chocolate Chip Cookies Recipes
CHOCOLATE CHIP OATMEAL COOKIES (KING ARTHUR FLOUR)
I recently placed an order with King Arthur Flour and when my order arrived, I received this recipe card. I didn't see it posted yet and it has a few interesting ingredients. "Given kids' affinity for cookies, you might as well temper them with some of the "good stuff" - in this case, oats with their soluble fiber and whole wheat flour with its extra vitamins, minerals and brand. Trust us: the kids won't know they're getting anything "healthy" in their favorite snack!"
Provided by senseicheryl
Categories Drop Cookies
Time 22m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets.
- In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda, flour and oats. Stir in the chips/nuts/fruit.
- Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake the cookies for 12 to 14 minutes, until they're golden brown; the shorter amount of time for softer cookies, the longer amount for crunchier cookies. Remove the cookies from the oven and cool on a rack.
Nutrition Facts : Calories 135, Fat 7.5, SaturatedFat 3.8, Cholesterol 9, Sodium 67, Carbohydrate 17.6, Fiber 1.3, Sugar 12.3, Protein 1.4
PUMPKIN CHOCOLATE CHIP COOKIES - KING ARTHUR FLOUR
This was the featured recipe in an email from KAF this morning. The pictures are entirely too cute on the website www.kingarthurflour.com - you have to check them out! "These happy pumpkin cookies are the perfect Halloween Treat! Pumpkin and chocolate chips make a great pair for Halloween. Add some strategically placed chips when the cookies come out of the oven for eyes, then drizzle the glaze for stripes, and you have the perfect party snack without a lot of fuss. For more grownup tastes, add the optional orange zest. You can see the steps for putting this cookie together at our baker's banter blog."
Provided by senseicheryl
Categories Drop Cookies
Time 28m
Yield 5 dozen cookies, 60 serving(s)
Number Of Ingredients 18
Steps:
- For the cookies: Preheat the oven to 375°F Spray baking sheets with cooking spray or line with parchment paper. Set aside.
- Whisk together the flour, baking powder, soda, salt and spices in a medium bowl. Set aside.
- With an electric mixer set on medium speed, cream together the butter and sugars. Scrape down the sides of the bowl, then add the pumpkin, eggs, vanilla and orange zest, beating well to blend.
- Slowly add the dry ingredients, beating well to blend. Stir in the chocolate chips and walnuts.
- Using a tablespoon scoop, drop the dough onto the prepared baking sheets. Bake on the middle oven rack for about 18 minutes, until edges are lightly browned. Let cool on the baking sheets 5 minutes before transferring to racks to cool.
- While the cookies are still warm, press two chocolate chips into the cookie to make eyes for the pumpkin.
- For the glaze: Stir together the sugar, milk and vanilla until the glaze is smooth. Dip the tops of the cookies in the glaze and put back on the racks to set, or drizzle in a pumpkin pattern.
Nutrition Facts : Calories 114, Fat 6.3, SaturatedFat 3.1, Cholesterol 15.3, Sodium 40.6, Carbohydrate 14.4, Fiber 0.7, Sugar 9.6, Protein 1.4
KING ARTHUR FLOUR CHOCOLATE CHIP COOKIES
EVERYONE has a favorite chocolate chip cookie recipe; this is ours. These golden cookies are packed with chips and loaded with buttery flavor. They walk the line nicely between crunchy and chewy: the edges are crisp, while the center is "bendy." Our guarantee: These 3" cookies are fairly thin, with the chips under the crust offering a "bumpy" top surface. Their edges will be crisp and brown, while their centers are softer.
Provided by senseicheryl
Categories Dessert
Time 24m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 150.2, Fat 8.4, SaturatedFat 4.2, Cholesterol 12.7, Sodium 72.3, Carbohydrate 18.9, Fiber 0.7, Sugar 12.8, Protein 1.3
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