When it comes down to it, there really is no better dessert than chocolate chip cookies.  From basic to more elaborate they always save the day! Here are a few more to add to your repertoire.


Soft Cake-Style Chocolate Chip Cookies

1 (3.4 ounce) package instant vanilla pudding
2 cups nondairy creamer
1 cup margarine, softened
1/3 cup sugar
¾ cup brown sugar
2 teaspoons vanilla
2 eggs
2-1/4 cups flour
1 teaspoon baking powder
2 cups chocolate chips

Preheat oven to 350 degrees.  Whisk together vanilla pudding and nondairy creamer and chill – 5 to 10 minutes.  Cream together margarine, sugar and brown sugar.  Add 1 cup of the pudding mixture and the eggs, one at a time.  Beat in flour and baking powder.  Stir in chocolate chips. Drop by rounded tablespoons onto greased cookie sheets and bake for 8 to 10 minutes. Cool on cookie sheets for another 10 minutes before removing to wire racks to finish cooling.


Cowboy Cookies

1 cup margarine
1 cup shortening
2 cups brown sugar
2 cups sugar
4 eggs
2 cups old-fashioned oats
2 teaspoons vanilla
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 cups Rice Krispies
2 cups semisweet chocolate chips
1 cup coconut
1 cup chopped pecans

Preheat oven to 350 degrees.  Cream together the margarine, shortening and sugars.  Add the eggs, oats and vanilla and mix well.  Beat in flour, baking powder and baking soda.  Stir in the Rice Krispies, chocolate chips, coconut and pecans.  Drop dough by tablespoonfuls onto greased cookie sheets.  Bake for 10 to 12 minutes.  Cool briefly on cookie sheets and remove to wire racks to finish cooling.

And of course, no list of chocolate chip cookies would be complete without a peanut butter offering.

Peanut Butter Chocolate Chip Cookies

3/4 cup (1-1/2 sticks) margarine, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1/2 teaspoon baking soda
2 cups (12 ounce package) semi-sweet chocolate chips
Preheat oven to 375 degrees. Beat together margarine, sugars and peanut butter until creamy. Beat in egg and vanilla. Gradually beat in flour and baking soda. Stir in chocolate chips.
Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake for 7 to 10 minutes or until edges are set. Let stand for a few minutes; then remove to wire racks to cool completely.

This article was provided by www.gourmetkoshercooking.com

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