Aloha Chippers Recipes

CHEWY TRIPLE CHIPPERS

Steps:

• In a medium bowl, whisk together flour, salt, baking soda and baking powder;set aside.
• In a large mixing bowl, cream together butter, peanut butter, white and brown sugars.
• Mix until creamy and light.
• (I have always done this by hand) Add vanilla and add eggs one at a time, mixing well after each addition.
• Beat in corn syrup and cream.
• Add flour mixture in small batches, stirring it into the creamed mixture with a wooden spoon until well combined, but try not to overmix.
• The mixture will become quite thick, and when you are down to the last cup of flour you may want to use your hands to mix if it is too difficult with the spoon.
• Fold in semisweet, milk and peanut butter chips with the wooden spoon or by hand.
• Cover with plastic wrap and refrigerate overnight preferably, or AT LEAST 4 hours.
• To bake cookies: Preheat oven to 325 degrees.
• Line cookie sheets with Silpat or parchment paper.
• (Do not use dark colored/coated cookie sheets! Silver aluminum ones work best) Using a cookie scoop or medium ice cream scoop, scoop out balls of dough and place on lined cookie sheet.
• Slightly press down the top of each scoop of dough.
• These cookies do not spread a lot, so you don't want them to be too tall or too flat before baking.
• Bake for 12-15 minutes or until cookie is golden brown around the edges and bottom is firm but golden.
• They will seem to be not quite done in the middle at first, but this is from the corn syrup which will firm up as it cools, leaving a nice soft and chewy center.
• Let the cookies cool for 2-3 minutes on the cookie sheet before removing to a cooling rack to cool completely.
• Before baking more batches, make sure cookie sheets have completely cooled before adding new scoops of dough.
• Enjoy!

CLIPPER CHIPPERS

Steps:

• With an electric mixer, cream the butter, sugar, vanilla, Frangelico and Tia Maria until light and fluffy.
• Add the eggs and beat well.
• Combine the flour, baking soda and salt. Gradually stir the flour into the butter mixture using a large kitchen sppon.
• PLACE IN STORAGE CONTAINER AND REFRIGERATE OVERNIGHT.
• Preheat oven to 325 degrees.
• Scoop one teaspoon of cookie dough for each cookie onto an ungreased cookie sheet.
• Bake at 325 degrees for approximately 10-13 minutes until golden brown.
• Cool slightly and serve while warm.
• Helpful hint: The dough may be refrigerated up to several days in advance. It also freezes well for future use.

WHOLE-GRAIN CHIPPERS

Steps:

• Preheat oven to 375 degrees F, & lightly grease cookie sheets OR line them with parchment paper.
• In large bowl, beat butter, sugars & eggs until light & fluffy.
• Beat in baking soda, vanilla & salt.
• Blend in oats & flours to make stiff dough.
• Stir in chocolate chips.
• Shape mounded teaspoonfuls of dough into balls.
• Roll balls in sunflower seeds.
• Place balls 2" apart on prepared cookie sheets.
• Bake 8-10 minutes or until firm, but DO NOT OVERBAKE!
• Leave on cookie sheets, & let cool 2 minutes, before transfering cookies to wire rack to cool completely.

ALOHA CHIPPERS

Steps:

• Preheat oven to 375.
• Line cookie sheets with parchment paper. Combine butter, sugars, flour, baking soda and salt. Mix in vanilla, egg and rum. Stir in chocolate chips, white chocolate chips and the nuts and 1/2 cup coconut. Drop cookies by teaspoonsfuls about 2 inches apart on the cookie shees. Sprinkle coconut on top. Bake 8-10 minutes until just firm in the center.