7 another chip cookies Recipes

butter, softened, sugar, brown sugar, eggs, vanilla extract, flour, baking soda, baking powder, salt, milk chocolate chips, note - for an occassional twist, when i m feeling really extravagant, i add about 1 cup of chocolate coated toffee bits or white chocolate chips...why not go crazy once in awhile

butter flavor crisco, light brown sugar, granulated sugar, salt, baking soda, vanilla extract, eggs, white flour , sifted, chocolate chips

shortening, brown sugar, sugar, eggs, vanilla, peanut butter, chocolate chips, peanuts, flour, baking soda

blended oatmeal, butter, sugar, brown sugar, eggs, vanilla, flour, salt, baking powder, soda, hershey bar (grated ), chocolate chips, chopped nuts (your choice )

makes 3-4 dozen cookies, decorations (your choice ) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel, granulated sugar, butter flavor crisco, eggs, light corn syrup, vanilla, all-purpose flour (plus 4 tbsp), divided, baking powder, baking soda, salt, combine sugar and shortening in large bowl. beat at medium speed of electric mixer until well blended. add eggs, syrup, and vanilla. beat until well blended and fluffy., combine 3 cups flour , baking powder, baking soda, and salt. add gradually to creamed mixture at low speed. mix until well blended., divide dough into 4 quarters. wrap each quarter of dough with plastic wrap. refrigerate at least 1 hour. keep refrigerated until ready to use., heat oven to 375of. place sheets of foil on countertop for cooling cookies., spread 1 tbsp or more of flour on large sheet of waxed paper. place 1 quarter of dough on floured paper. flatten slightly with hands. turn dough over and cover with another large sheet of waxed paper. roll dough to 1/4-inch thickness. remove top sheet of waxed paper. cut out with floured heart-shaped cutter., transfer to ungreased baking sheet with large pancake turner. place 2 inches apart on ungreased baking sheet. roll out remaining dough., sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled., bake 1 baking sheet at a time at 375of for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes)., do not overbake. cool 2 minutes on baking sheet. remove cookies to foil to cool completely, then frost and decorate if desired.