MILK CHOCOLATE FLORENTINE COOKIES
Thin crispy cookies with milk chocolate in between.
Provided by A Miller
Categories Desserts Cookies Sandwich Cookie Recipes
Time 45m
Yield 42
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.
- In a large skillet over medium heat, melt the butter. Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. Stir in the corn syrup, milk and vanilla. Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets.
- Bake for 5 to 7 minutes in the preheated oven, until medium brown. Cool completely before removing from the cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread chocolate onto the bottoms of cookies and sandwich them together.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 15.3 g, Cholesterol 10.5 mg, Fat 5.9 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.5 g, Sodium 50 mg, Sugar 9.7 g
SOFT MILK CHOCOLATE CHIP COOKIES
This recipe belonged to my grandma and was passed down to me. They are very soft and sweet. It is one of my favorite cookie recipes. The cookies are usually gone in minutes.
Provided by Liz Rumpel
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, brown sugar, eggs, and vanilla extract in a bowl with an electric mixer until light and fluffy.
- Mix flour, salt, and baking powder together in a bowl. Stir the flour mixture slowly into the butter mixture until well combined; fold in chocolate chips. Place spoonfuls of dough onto a nonstick baking sheet about 2 inches apart.
- Bake in the preheated oven until tops are golden brown, about 10 minutes.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 31.3 g, Cholesterol 40.5 mg, Fat 12.9 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 299.3 mg, Sugar 20.4 g
MILK CHOCOLATE CHIP COOKIES
Found this recipe and haven't tried it yet, but there is no better place to save it but on here! Enjoy!
Provided by theluckchain
Categories Drop Cookies
Time 25m
Yield 5 Dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- Add eggs one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in morsels and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
MILK CHOCOLATE CHIP COOKIES (GHIRARDELLI)
Ghirardelli is not my favorite but these cookies are quite delicious and easy to make. Found the recipe on another site and when I bought the chocolate chips it was on the bag ha ha. Very easy recipe but I am still on the look out for the ultimate chocolate chip cookie. Enjoy!
Provided by theluckchain
Categories Dessert
Time 26m
Yield 4 Dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 375 degrees F.
- Stir Flour with baking soda and salt, set aside.
- Beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes).
- Add Vanilla and eggs, one at a time, mixing on low speed until incorporated.
- Gradually blend dry mixture into creamed mixture.
- Stir in Chocolate chips and nuts (if desired).
- Drop by tablespoon onto ungreased cookie sheets.
- Bake for 9 - 11 minutes or until golden brown.
Nutrition Facts : Calories 180.3, Fat 8.9, SaturatedFat 5.3, Cholesterol 38.5, Sodium 166, Carbohydrate 23.4, Fiber 0.4, Sugar 14.2, Protein 2
NESTLE MILK CHOCOLATE OATMEAL COOKIES
Make and share this Nestle Milk Chocolate Oatmeal Cookies recipe from Food.com.
Provided by AmyZoe
Categories Chocolate Chip Cookies
Time 25m
Yield 3 dozen cookies, 18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- In small bowl, colmbine flour, baking powder, baking soda, cinnamon, and salt.
- In large mixing bowl, beat butter, brown sugar, granulated sugar, and vanilla extract until creamy.
- Beat in egg.
- Beat in flour mixture and milk gradually.
- Stir in morsels, oats, and raisins.
- Drop on ungreased baking sheets by rounded tablespoon.
- Bake for 10 to 14 minutes or until edges are crisp but centers are still soft.
- Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 271.4, Fat 13.2, SaturatedFat 8.1, Cholesterol 34.7, Sodium 166.1, Carbohydrate 35.5, Fiber 1.4, Sugar 23.5, Protein 3.4
MILK-CHOCOLATE CHUNK COOKIES
You can substitute semisweet chocolate chunks or chips for the milk chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 10 five-inch cookies
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Line two baking sheets with parchment, and set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer, combine the butter and vanilla; beat until fluffy. Add both sugars, and beat until light. Add the egg, and beat until combined. Add the reserved dry ingredients; beat on low speed just until combined. Stir in the chocolate chunks. Form dough into a ball, and cover with plastic wrap; refrigerate until firm, at least 2 hours or overnight.
- Remove dough from refrigerator. Using an ice-cream scoop, shape dough into 2-inch-diameter balls. Place balls on prepared baking sheets, spaced 4 inches apart. Flatten each ball into a 3-inch-diameter disk. Chill until firm.
- Transfer to oven, and bake until edges are golden but centers are still soft, 15 to 17 minutes. Remove from oven, and transfer to a wire rack to cool completely. Store in an airtight container up to 2 days.
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MILK-CHOCOLATE-CHIP COOKIES RECIPE - TIM LOVE - FOOD
From foodandwine.com
5/5 Total Time 2 hrs
- In the bowl of a standing electric mixer fitted with the paddle, beat the butter, brown sugar, granulated sugar, eggs and vanilla at medium speed until light and fluffy, about 5 minutes. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the mixer and beat at low speed until incorporated, scraping down the bowl occasionally. Stir in the chocolate chips. Cover and refrigerate the dough until chilled, about 1 hour.
- Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Scoop up 2 tablespoon–size clumps of the dough and roll into balls. Place the balls on the baking sheets about 3 inches apart (the cookies will spread quite a bit). Bake in the lower and middle thirds of the oven for about 17 minutes, until the cookies are lightly browned around the edges but still very soft in the center; shift the pans from top to bottom and front to back halfway through baking. Slide the parchment onto racks and let the cookies cool. (Run the baking sheets under cold water between batches.) Repeat with the remaining dough. Serve the cookies warm or at room temperature.
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Servings 60Total Time 1 hr 30 minsCategory Tags
- Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. Drop by teaspoons onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.
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