Chewy Chocolate Chip Cookies

This recipe makes 48 cookies but can be halved if needed. The baking time makes the cookies slightly undercooked. I do this so the cookies are soft and chewy, you can cook longer if you want. Any extras can be freezed in a sealed container for up to 3 weeks.

Ingredients:

1 cup butter

1/2 cup super fine sugar

1 cup dark brown sugar

2 large eggs

1 teaspoon vanilla

3 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

2 cups chocolate chips

Directions:

Preheat oven to 350. Grease your baking sheets. Cream butter and sugars together until light and fluffy. Add eggs and vanilla. In another bowl sift together flour, baking soda, and salt. Add to butter mixture and mix till no dry flour left. Stir in chocolate chips. Spoon dough onto baking sheet and bake for 10-12 minutes. Transfer to wire rack to cool.

Papas oatmeal cookies

Ingredients:

1 1/2 cups butter

1 cup brown sugar

1 cup sugar

1/2 cup honey

2 large eggs

2 tsp vanilla

2 cups flour

1 tsp salt

2 tsp cinnamon

1 tsp baking soda

7 cups oats ( not instant)

12 oz bag chocolate chips

1 cup dried blueberries (optional)

Directions:

Preheat oven to 350.

In a large bowl cream together butter and both sugars, add honey, eggs, and vanilla. Mix well. In another bowl sift together flour, cinimon, and baking soda. Add dry ingredients to butter mixture just until mix together. Stir in oats, chocolate chips and blueberries. Drop by the tablespoons onto a greased baking pan.

Cook for 10 to 15 minutes until done.

Chocolate Chunk Cookies

INGREDIENTS

1 cup softened unsalted butter

1 cup white sugar

1 cup light brown sugar

2 eggs at room temperature

1 tablespoon vanilla extract

3 cups bread flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon cream of tartar

2 cups semisweet chocolate chunks

1 cup chopped walnuts (optional )

DIRECTIONS

Preheat oven to 350.

Cream together the butter and sugars until smooth. Slowly beat in the

eggs and vanilla. Sift in flour, baking soda, salt and cream of tartar. Drop

by tablespoons onto un-greased pans. (Use a silicone cookie sheet if available)

Bake for about 10 minutes in the preheated oven, or until edges are browned.

Shortbread

These cookies are moist and very crumbly. The recipe can be doubled, just bake it in a larger cake pan. If you don't have mochiko flour you can use any regular rice flour.
Ingredients:
1/2 cup sweet butter, at room temperature
1/2 cup sugar
1 1/4 cups all purpose flour
1/2 cup Mochiko Flour (sweet rice flour)
1/4 teaspoon baking powder
1/4 teaspoon salt

Directions:
Preheat oven to 350°F. Grease a round 8 inch cake pan. Cream the butter and sugar until light and fluffy. Sift in the last 4 ingredients to the bowl and mix well.
The mixture will be very crumbly.
Press mixture evenly into the pan. Prick with a fork and score into how you would like the cookies cut.
Bake 40 to 45 minutes. Let it cool enough to handle then recut. Store in an airtight container.

Snickerdoodles

INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.
Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.