Best School House Chocolate Chip Cookies Recipes
CHOCOLATE CHIP COOKIES - BETTY CROCKER'S 1969 RECIPE
My mom has used this recipe for 40 years now and it is the best chocolate chip cookie recipe I have ever had. The cookie is crisp around the edges and yet chewy at the same time. I will occasionally omit the nuts due to food allergies for those I'm feeding. I get alot of people questioning how all my cookies are the same size, I'm old school and will still use a teaspoon or tablespoon and my fingers to slide the cookie dough off the spoon. No need for fancy ice cream scoops if you don't want to. :) This will surely become a favorite of yours once you give it a try....
Provided by Johnsdeere
Categories Drop Cookies
Time 18m
Yield 7 Dozen
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Mix thorougly shortening, butter, sugars, eggs, and vanilla.
- Stir in remaining ingredients.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake 8 to 10 minutes or until light brown.
- Cool slightly before removing from baking sheet.
- *If using self-rising flour, omit baking soda and salt.
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
SCHOOL HOUSE COOKIES
The first time I had these cookies, I was in rural Vermont, at a crafts festival. The craftsman served them in his shop as a refreshment to visitors, along with rhubarb punch. The cookies were very yummy, so I asked him for the recipe. He went upstairs, and returned with his wife's very old hand written cook book which was opened to the page with the "schoolhouse cookies". He told me that the recipe was made up by one of the local schoolhouse's teachers as a nutritious snack for the younger children. I usually make them with a combination of chopped walnuts OR pecans and the sunflower seeds (about half and half of each) and sometimes substitute chopped dried apricots or dates for the raisins. They are a very chewy cookie, good with milk or coffee :) You could also add cinnamon, nutmeg, etc. to your preferences.
Provided by Dee514
Categories Drop Cookies
Time 27m
Yield 36 Cookies (approx)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a large bowl, cream sugar and margarine.
- Add egg, vanilla and salt, beat well.
- In another bowl, stir together flour, baking powder, wheat germ and oats.
- With a fork, stir dry ingredients into other ingredients, blend well adding a tablespoon or more of water if necessary to hold ingredients together.
- Drop by teaspoonsfuls onto a greased cookie sheet.
- Flatten cookies slightly, and bake for 10-12 minutes.
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