Best Secret Ingredient Cookies Recipes

SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES

Steps:

• Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
• Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

DAVID'S SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
• 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. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.

DAVID'S SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
• 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. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.

SECRET INGREDIENT MOIST AND CHEWY OATMEAL COOKIES

Steps:

• Preheat oven to 350°. Grease baking sheets; set aside.
• In medium bowl, combine oats, flour, cinnamon, baking soda, and nutmeg; set aside.
• In large bowl, with electric mixer, beat brown sugar, Hellmann's® or Best Foods® Real Mayonnaise, egg and vanilla 2 minutes. Gradually beat in oat mixture until blended. Stir in raisins. On prepared baking sheets, drop dough by level tablespoonfuls, 3-inches apart.
• Bake 10 minutes or until golden. On wire rack, cool 2 minutes; remove from sheets and cool completely.

SECRET INGREDIENT CHOCOLATE CHIP COOKIES JORGENSEN

Steps:

• Preheat oven to 350° F.
• Into a bowl sift together flour, baking soda, and salt and stir in oats.
• In bowl of a standing electric mixer beat butter with sugars until light and fluffy. Beat in Nestle's Quik until combined well. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture, beating until just combined, and stir in chocolate chips.
• Arrange rounded tablespoons of dough about 2 inches apart on ungreased baking sheets and bake in batches in middle of oven 12 minutes, or until golden. Transfer cookies to racks to cool.

SECRET INGREDIENT OATMEAL COOKIES

Steps:

• 1. Heat oven to 325*.
• 2. Combine flour, baking powder, soda, and salt; set aside.
• 3. Cream butter and shortening on low speed of a mixer until light and fluffy.
• 4. Gradually add sugar and brown sugar, beating well at medium speed.
• 5. Beat in eggs and vanilla.
• 6. Add flour mixture, mixing well.
• 7. Stir in oats and flakes.
• 8. Drop dough with a cookie scoop onto a greased pan. (I use foil and cooking spray for this.)
• 9. Bake for 12 minutes or until golden.
• 10. Allow to fully cool on wire racks.

SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• preheat oven to 350.
• cover 2 cookie sheets with parchment paper.
• place rolled oats in food processor.
• or blender and process till finely ground( if using quick oats you can skip this part).
• combine the 1st 5 ingredients in mixing bowl.
• in another bowl cream the butter sugars vanilla and lemon juice with your mixer.
• add the eggs and beat till fluffy.
• stir the flour into the "fluffy" mixture.
• with wooden spoon blending well.
• add the chocolate chips and nuts mix well.
• using a 1/4th cup dough for each cookie.
• ( I use a ice cream scoop) place 2 1/2 inches apart on your prepare baking sheets.
• bake 16 to 18 minutes or until lightly browned.
• cool on wire rack.
• store in a tightly covered container.
• to keep them soft and chewy.

SECRET INGREDIENT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat white sugar, brown sugar, and butter with an electric mixer in a large bowl until light and fluffy. Beat ice cream, egg, and vanilla extract into butter mixture until smooth.
• Whisk flour, malt powder, baking soda, and salt together in a bowl. Add flour mixture to butter mixture and stir until just combined. Drop spoonfuls of dough 2 inches apart onto baking sheet.
• Bake in preheated oven until lightly browned, about 8 minutes. Cool cookies on a wire rack.

SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• 1. Combine oats, flour, baking soda, salt and cinnamon in mixing bowl. 2. In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy. 3. Stir the flour mixture into the egg mixture, blending well. Add chips and nuts to the dough and mix well. 4. Bake in 350 degree preheated oven until cookies are lightly browned, 16-18 minutes.