Easy Cookie Recipes-Easy Chocolate Chip Cookies Recipe

Ingredients
2 1/4 cups bread flour
2 sticks unsalted butter
1 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar
1 1/4 cups brown sugar
1 egg yolk
1 egg
1 1/2 teaspoons vanilla extract
2 tablespoons milk
2 cups semisweet chocolate chips


Heat oven to 375 degrees F.

Melt the butter over a low heat in a heavy-bottom medium saucepan.
Whisk together the salt, flour, and baking soda in a medium bowl, and set aside.
Pour the butter into a large bowl.
Add the brown sugar and sugar.
Cream the butter and sugar using the whisk at a medium speed.
Add the egg, yolk, 2 tablespoons milk and vanilla extract.
Mix until well combined.
Incorporate flour mixture slowly until combined.
Add chocolate chips and stir.
Chill the dough, then using a scoop put the dough onto baking sheets lined with parchment paper, 6 cookies on each sheet.
Bake for 14 minutes or until golden brown, check cookies after 5 minutes.
For even browning rotate baking sheet.
Allow to cool.
Store in airtight container.

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Easy Cookie Recipes-Oatmeal Peanut Butter Cookies

Ingredients:
1/2 Cup Shortening
1/2 Cup Butter
1 Cup Brown Sugar
3/4 Cup White Sugar
1 Cup Peanut Butter
2 Eggs
1 1/2 Cups Flour
2 t Baking Soda
1 t Salt
1 Cup Quick-Cooking Oats


Directions:
Preheat oven to 350F. In large bowl, cream together shortening, butter, brown sugar, and white sugar until fluffy. Add peanut butter and mix until smooth. Beat in eggs until well blended. Combine flour, baking soda, and salt; stir into creamed mixture. Mix in oats until just combined. Drop by spoonfuls onto greased cookie sheet. Bake for 10- 12 minutes or until just light brown.

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Easy Cookie Recipes-Almond Raspberry Tea Cookies

½ cup + 2 Tblsp. less-fat margarine (with 8g fat per Tblsp.)

¼ cup pure almond paste, firmly packed

½ cup granulated sugar

1¼ tsp. almond extract

¼ Tblsp. fat-free half and half

1 cup whole-wheat flour

1 cup unbleached white flour

½ tsp. baking powder

¼ tsp. salt

½ to ²ˆo3 cup chopped almonds

3-4 Tblsp. raspberry preserves

Preheat oven to 350-degrees. Line a jellyroll pan or cookie sheets with parchment paper.

In large mixing bowl, cream margarine and almond paste until blended. Beat in the sugar and almond extract. Once those ingredients are nicely blended, beat in the half and half.

In medium bowl, combine whole-wheat flour, white flour, baking powder and salt with whisk, then gradually add flour mixture to margarine mixture, beating on low speed just until blended.

Use a tablespoon of dough for each cookie, roll into a ball then roll in chopped almonds. Place each cookie ball 2 inches apart on nonstick cookie sheet and make an indent with your finger in the center of the cookie. Fill with 1/4 teaspoon of jam.

Bake at 350-degrees for about 10 minutes or until edges are just starting to brown. Remove to wire rack to cool.

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