One Year of the 12 Best Chocolate Chip Cookie Recipes

                                                                    JANUARY 2018

                                                         Oatmeal Chocolate Chip Cookies

1 1/2 C. flour
3 C. oatmeal
1/2 t.salt
1 t. baking soda
1 C. butter
1 C. granulated sugar
1 C.brown sugar
2 eggs
1 t. vanilla
2 T. tap water
1 6 oz. package semi-sweet chocolate chips

Preheat oven to 350 F.
Stir together flour, oatmeal, salt and baking soda; set aside.
Stir together butter and sugars. Mix in eggs and vanilla until well combined.  Add half the dry ingredients.  Add water and other half of the dry ingredients. Stir in chocolate chips. Drop by the rounded teaspoonfuls on a greased cookie sheet, about 1" apart. Bake 5 - 7 minutes. Cool on wire racks. Makes about 3 1/2 dozen cookies.

NOTE TO BLOG FOLLOWERS...
* As I bake each batch of chocolate chip cookies I package 1-12 cookies in a cellophane bag or container and give them to co-workers, neighbors, friends and family.  Here are their comments on each  batch of cookies they received...


* "What's not to like about a chocolate chip cookie that has oatmeal in it!"
* "Really good with a cup of coffee!"
* "You should really write a blog about baking your chocolate chip cookies!" (so I decided to write one here it is!) : )
* "I enjoyed the chocolate chip oatmeal cookies with an iced Americano coffee no sugar, delish!"

                                                               
                                                   
                                                                          February 2018

                                               Peanut Butter Chip & Dark Chocolate Chip Cookies

2 C. flour
1 t. baking soda
3/4 C. butter softened
1 c. granulated sugar
1/2 C. brown sugar
1 t. vanilla
2 eggs
1 C. Peanut Butter Flavored Chips
1 C. Semi-sweet Chocolate Chips

Preheat oven to 350 F.
Cream butter, sugars and vanilla until light and fluffy.  Add eggs, beat well.  Combine
flour and baking powder and add to creamed mixture.  Stir in peanut butter and chocolate chips.
Drop by the rounded teaspoonfuls onto an ungreased cookie sheet.Bake 10 - 12 minutes or until lightly browned. Cool slightly; remove to wire rack and cool completely. Makes 2 dozen cookies.


* " I like the texture of this cookie."
* " Yes, I like the crispy outside and the soft and chewy inside of this cookie."
* " I like the dark chocolate chip with the peanut butter chip together in this cookie."
* " Chocolate and peanut butter together in one cookie the best of both worlds!"

                                                                       March 2018

                                                            Perfect Chocolate Chip Cookies

2 1/2 C. flour
1 t. baking soda
1 C. butter *room temperature
1/4 C. sugar
3/4 C. brown sugar
1 t. vanilla
1 3 1/2 oz. pkg. instant butterscotch pudding * vanilla pudding is good if you do not have butterscotch
2 eggs *room temperature
1 12 oz. pkg semi-sweet chocolate chips * could substitute with dark chocolate or butterscotch chips


Mix flour and baking soda together. Cream butter, sugars, vanilla and instant pudding mix.
Beat in eggs.  Add the flour mixture to the creamed mixture.  Once combined then add chocolate chips. Form a ball with one teaspoon full of cookie dough set onto ungreased cookie sheet and press to lightly flatten with the bottom of a glass. Bake at 375 degrees for 8-10 minutes. Let cool on a baking wire rack. Makes 3 dozen cookies.


* "These are "Perfect!"
* "I love the texture of these cookies. The butterscotch pudding adds a lot of flavor to these!"
* "We liked these cookies very much!"
* "I gave some to my co-workers and everyone thought they were delicious!"

                                                                         April 2018

                                                            B & B Chocolate Chip Cookies
                                                                        with a Twist

1 C. unsalted butter melted
1 C. sugar
1/2 C. light brown sugar
2 eggs
2 t. vanilla
1/2 t. salt
1 t. baking soda
12 oz chocolate chips
3/4 C. coconut
3/4 C. walnuts
1/2 t. cinnamon (optional)
Cream together butter, sugars, eggs and vanilla.  Mix together dry ingredients in a separate bowl. Combine all ingredients adding coconut, walnuts and chocolate chips. Refrigerate cookie dough for 30 minutes after combining all ingredients.
Using a teaspoon to measure, scoop cookie dough and roll into a 1" ball. Place each cookie dough ball onto a greased cookie sheet. I used a non stick cooking spray. Bake at 375 degrees for 10-12 minutes or until golden brown. Let rest on cookie sheet for 2-3 minutes right out of the oven. Remove cookies to wire cooling rack.  Allow cookies to cool completely before serving. Makes 3 dozen cookies.

* "I love coconut, so I know I'm going to like these cookies...these are my favorite of all the chocolate chip cookies I have taste tested so far for your blog."
* "I like that they are crispy on the outside and chewy and soft on the inside."
* " I like the chocolate and coconut together these also have a very nice texture."
"My husband is going to love these!"
* "The coconut really enhances the flavors in this cookie."
* " These would be really good with a nice cold glass of milk."
* " I know I won't like the one's with cinnamon in them. I don't like cinnamon. My wife will like the ones with cinnamon though, she loves cinnamon!

May 2018

Double Tree Hotel Copy Cat  Chocolate Chip Cookies

1 C. melted butter 

1 C. dark brown sugar 

1/2 C. sugar 

2 eggs 

2 t. vanilla 

1/2 t. lemon juice 

1/2 C.rolled oats (pulsed in a food processor to a fine powder)

2 1/4 C. flour 

1 t. baking soda 

1 t. salt 

2 C. chocolate chips 

1 1/2 C. chopped walnuts 

Combine melted butter, sugars, vanilla, lemon juice and eggs.

Stir in flour, baking soda and salt.

Combined dry ingredients in small amounts into the wet ingredients until 

combined.  

Stir in chocolate chips and walnuts.

Refrigerate cookie dough 24 - 48 hours before baking.

On ungreased cookie sheets, scoop cookie dough with an ice cream scoop,

and roll into golf ball size ball and place 3 - 4 cookie dough balls onto each cookie sheet.  Sprinkle with sea salt before baking.  Bake at 360 degrees for 10 minutes. Remove from oven and flatten cookies with a baking spatula. Sprinkle each flattened cookie with more sea salt and bake another

 3 - 5 minutes.

Remove cookie sheets from oven and let cool on cookie sheets for another 3 - 5 minutes.

Place baked cookies onto a wire cooling rack until cool and 

ready to eat! Enjoy! Makes 1 1/2 dozen cookies.

* " Love the cake-like texture of the center of this cookie!"

* "Nice crispy outside and chewy moist inside."

* " A little bit of heaven of sweet and salty goodness!"

* " Really couldn't eat more than one or two of these cookies! Very yummy larger-size cookie treats!" 

* " I like this cookie however, I don't like the sea salt on it." 

* " It's a very good cookie! My favorite one though is still the one you made with butterscotch pudding in it!" 

June 2018 

Chocolate Chip Dunker Cookies 

1/2 C. melted butter 

1/2 C. sugar 

1/2 C. light brown sugar

2 t. vanilla 

1 egg

1/2 t. baking soda 

1/2 t. Kosher salt

1 3/4 C. flour

3/4 C.mini chocolate chips 

Combine melted butter with sugars, vanilla, and egg.

In another separate bowl combined flour, salt and baking soda.

Mix to combine dry with wet ingredients. 

Fold in mini chocolate chips and 

separate cookie dough into 2 even sections.

On an ungreased cookie sheet with 1/2 of the cookie dough form a long 

log of cookie dough and press with your hands to compress 

and squash cookie dough into 

a large evenly shaped rectangle, 

about 1/2" thickness. Refrigerate for 1-2 hours before baking.

Bake at 375 degrees F for 12 - 14 minutes.

Wait 2-3 minutes after you remove large cookie from the oven

then use a pizza cutter and separate into smaller equal size 

rectangle shapes to make dunker cookie. Let cool

on cookie sheet for 5 additional minutes before removing cookies onto a wire cooling

rack. Allow cookies to cool on wire cooling rack for 10 more minutes before serving.

These cookies are good for freezing too!

Makes 2 1/2 dozen cookies.

* "These cookies are a yummy combination of crispiness on the outside, chewy

middle with a whole lotta chocolate."

* "Mini chocolate chips worked well in this recipe and they are chock full of chocolaty goodness."  

* "Very good, good for dipping!" 

* "I like the shape, size and texture. Crunchy!"

* "I like this cookie because it's like, a bar cookie, and I dunked it in a glass of milk. It was very good!"

* "This cookie would be perfect to dunk into a cup of coffee and let some of the chocolate chips melt into it!"

July 2018

Sunflower Seed Chocolate Chip Cookies 

1 stick butter melted

1 egg

1 T. vanilla

3/4 C. sugar

1/4 t. salt

1 t. baking powder

1 t. baking soda

1 3/4 C. flour

3/4 C sunflower seeds

1 C chocolate chips 

* optional reserve 1/4 C chocolate chips for pressing into flattened cookies before baking

* optional 6-12 drops of yellow food coloring

Combine the first four ingredients in a bowl.

In another bowl sift together flour, salt, baking powder, baking soda.

Mix dry ingredients, a little at a time, into wet ingredients to combine until a cookie dough consistency.

* stir in yellow food coloring into cookie dough if desired. 

Lastly stir in chocolate chips and sunflower seeds until evenly distributed into cookie dough.

Cover and chill cookie dough in refrigerator for one 1/2 hour to an hour.

Use a cookie scoop to form a cookie dough ball.  Place each cookie dough ball onto a parchment lined cookie sheet approximately 1" apart. About 6-8 cookie dough balls per cookie sheet, press to flatten with your hand.  * Press 3 - 5 reserved chocolate chips into each flattened cookie before baking if desired. Bake at 350 degrees for 15 minutes.

Allow cookies to cool on parchment lined cookie sheets for 5 minutes before removing them onto a wire cooling rack.

Makes 3 dozen cookies

* "These cookies are very good!"

* "I would like a little less sunflower seeds in these cookies and a more cake-like middle."

* "I love the sunny yellow color added to these cookies with the food coloring!"

* "These cookies remind me of the artist Van Gogh!"

* "Love the crunchy sunflower seeds!"

* "These are my favorite of all the cookies I have tasted, not too sweet, lots of crunch, just enough chocolate chips, and a nice texture in the center of this cookie."

* "This is a good cookie however, the one with the coconut in it, that I tasted, is still my favorite!" 

August 2018

Beekeepers Chocolate Chip Cookies 

1/2 C. unsalted butter 

1/2 C. honey 

1 egg 

1 C. flour sifted 

1 t. baking powder 

1/4 t.  kosher salt 

1/2 t. vanilla 

1/2  C. chocolate chips 

1/2  C. chopped walnuts 

Cream butter and honey.  Add egg and vanilla, beat well.

In a separate bowl sift flour, baking powder and salt.

Combine flour mixture with butter mixture.

Fold in chocolate chips and nuts.

Chill cookie dough for 30-60 minutes.

Drop by teaspoonful on greased baking sheets.  Bake at 375 degrees for 12 minutes.

Makes 3 dozen cookies.

* "I like these because they are not too sweet"

* Nice texture, soft and cake-like"

* "Definitely NOT a crispy cookie! I like the subtle honey taste. These cookies would be yummy with a cup of hot tea or a nice glass of  ice tea!"

* "Love the texture, they melt in your mouth!"

*  "The chocolate flavor of the chips are enhanced because of the honey, which makes these cookies not too sweet!"

* "Great texture and taste!"

September 2018 

Cookie Jar Snacking Chocolate Chip Cookies 

2 1/2 C. flour

1 t. baking soda

1 t. Kosher salt 

1 C. butter ( 2 sticks )

3/4 C. sugar

3/4 C. brown sugar

1 t. vanilla

2 eggs

2 C. chocolate chips 

2 C. coarsely broken rippled potato chips 

1 C. mini pretzel twists broken into 1/2-inch pieces

Reserve 1/4 C.broken pretzels, potato chips and chocolate chips for decorative 

topping if desired to finish each cookie (optional)

Preheat oven to 375 degrees

Combine flour, baking soda and salt in a bowl.  Melt butter and cream together 

with sugar, brown sugar and vanilla in a separate bowl. Add eggs, one at a time,

beating after each addition.  Gradually stir flour mixture into creamed mixture. 

Stir in chocolate chips, potato chips and pretzel pieces.

Refrigerate cookie dough for 30 minutes (optional)

Drop by the rounded tablespoon onto ungreased baking sheets.

Top each cookie to decorate with one small broken pretzel piece, a potato chip piece

and two or three extra chocolate chips (optional)

Bake for 9-11 minutes or until golden brown.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Makes 3 dozen cookies.

* "These are very good!  This is a very good chocolate chip cookie."

* "I don't like them...they have salt in them! I didn't like the other chocolate chip 

you made with the salt on them either!"( referring to the Double Tree Copy Cat Chocolate Chip 

Cookies for my blog from May)

* "A whole lot of crunchy and chocolaty goodness!"

* "I really like the sweet & salty combination in this cookie." 

* "I really liked this cookie. Good with coffee or a nice glass of milk" 

October 2018 

Pumpkin Spice Chocolate Chip Cookies with Pumpkin Seeds~Pepitas

2 1/2 C. white whole wheat flour 

1 t salt

1 t baking soda 

1 t cinnamon 

1/2 t nutmeg 

1/2 t ground cloves

pinch of ginger 

2 sticks of butter room temperature 

1 C brown sugar 1/2 C white sugar 

1 egg room temperature 

1 t vanilla 

1 15 oz can pure pumpkin 

1 C. oat meal 

1-2 C chocolate chips 

1 C pumpkin seeds *  pepitas

Preheat oven to 350 degrees 

Line cookie sheets with parchment paper

Combine the first seven ingredients in a bowl and 

in a separate bowl combine the next five ingredients.

Fold in the last three ingredients to combine cookie dough. 

Refrigerate cookie dough for 1 hour

Scoop each cookie with cookie scoop and 

roll into a ball then flatten cookie dough ball with your hand

Bake for 8-10 minutes in 350 degree oven 

Let cool on parchment lined cookie sheet for 5 minutes after cookies have been removed 

from the oven and then transfer baked cookies to a cooling rack for another 10-15 minutes 

Makes 2 1/2 dozen cookies.

.  

* "Very good cookie like the sweetness and healthiness of it"

* "I really like the cake-like texture of this cookie" 

* "I like this cookie is sweet and healthy"

* "This is a very good cookie I like it very much"

* "It's like a health cookie or a breakfast cookie" 

* "Love this cookies combination of crunchy pumpkin seeds -pepitas with the 

chocolaty, chocolate chips" 

* The spices and pumpkin add a nice "pop" of Autumn flavor to this cookie"

November 2018

Chocolate Chip Cherry Cookies 

8 oz unsalted butter 

1 C dark brown sugar 

1/2 C granulated sugar 

2 large eggs 

2 t vanilla

2 C flour 

1 t baking soda 

2 t sea salt 

1/2 t baking powder

1 1/2 C oatmeal 

10 oz dark chocolate chips

11/2 C dried cherries

Preheat oven to 350 degrees line cookie sheets with baking parchment. Combine flour, baking soda, baking powder, sea salt in a mixing bowl. In a separate bowl mix to combine butter softened, sugars, vanilla, eggs. Mix dry ingredients into wet ingredients a little at a time to combined.

Fold in oatmeal, chocolate chips and dried cherries.

Refrigerate cookie dough 1 hour. Using a cookie scoop sprayed with non stick baking spray scoop out cookie dough into 1" ball

press to flatten each cookie dough ball with your hand. * Sprinkle with more sea salt if desired.

Bake 10-12 minutes. Allow them to cool for 5 minutes on cookie sheet after removing cookies from the oven.  Transfer cookies to a baking rack to cool completely. Makes 3 dozen cookies. 

* "These cookies were especially good still warm right out of the oven." "Couldn't help it I ate several at one time!" 

* "Love the juicy burst of cherry flavor from the dried cherries when you bite into one."

* "Perfect combination of crunchy, soft and chewy textures"

* "These are very good cookies I liked them very much."

* "The dark chocolate chips and dried cherries create a sort of decadent flavor combination in a humble oatmeal chocolate chip cookie."

December 2018 

Cranberry-Walnut White Chocolate Chip Cookies

3/4 C. butter

3/4 C. brown sugar 

1/2 C. sugar 

1 egg

1 t. vanilla 

1 3/4 C. flour 

1/2 t baking soda 

1/4 t. salt 

1/2 t. cinnamon 

1 C. white chocolate chips 

1 C. dried cranberries

1 C. chopped walnuts 

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

Cream together butter, sugars, egg and vanilla in a bowl.

In a separate bowl sift together flour, salt, baking soda and cinnamon.

Add dry sifted ingredients to creamed together ingredients.

When combined smoothly fold in white chocolate chips, dried cranberries and chopped walnuts. 

Using a cookie scoop form a 1" ball and place on lined cookie sheets.

Lightly press with your hand to flatten each cookie ball before baking.

Bake for 18-20 minutes.

Makes 2 1/2 dozen cookies.

* " They were delicious! Not too sweet and a great alternative for those that don't like dark chocolate."

* "I like the crispy and chewy textures of this cookie."

* "Really like the hint of cinnamon flavor in this cookie."

* " The taste and texture combinations in this cookie make it very festive and delicious!"

One Year of the 12 Best Chocolate Chip Cookie Recipes from 2018! 

Happy New Year!  Here's hoping you'll try to make some of your own chocolate chip 

cookies this year! Happy 2019 and may you live joyfully in the New Year! 

Jane K Tomich