Nestle Toll House Chocolate Chip Cookies {Annah}

These cookies were really easy to make. I just threw it all in my mixer and let it do its thing. The worse part about making these was washing the dishes when I was done.

I am not very particular when it comes to sweets. With that said, I am probably not the best person to judge whether these are the Best chocolate chip cookies ever. This recipe makes really Great chocolate chip cookies, and if you need a sweets/chocolate fix this will hit the spot!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Nestle Toll House milk chocolate morsels 

Directions 

Preheat oven to 375° F.

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.

Easy Sugar Cookies

Colleen: "I had a very hungry caterpillar themed play date with my kids. So I thought what better then green furry sugar cookies (all the healthy options were already taken). Me not being much of a baker, baking in general scares me. When this "easy" option came up first, I was ecstatic. I loved this recipe and will be resurfacing it around christmas time!"

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Recipe source AllRecipes.com

Oatmeal Butterscotch Cookies {Annah}

    
This is the first time I have ever made cookies with butterscotch chips. Have you ever heard of haystacks? I make them in the winter and it is butterscotch and chocolate chips and chow mein noodles. Since it is melted down with chocolate you only get a hint of butterscotch.

    I liked the cookies they are not really sweet and you get a good taste of cinnamon and oatmeal. They are very similar to an oatmeal raisin cookie, but I do like butterscotch chips better then raisins. They were very easy to make. Just throw all the ingredients in a mixing bowl, roll out the dough, bake, and eat. They did taste better when they came right out of the oven then a couple days later.

    Although I said I liked these, if I want to make cookies this isn't really the flavor I am craving. I want indulgence, chocolate, and lots of unhealthy stuff. I am glad I made these because they are a change from the norm, but I think I will stick to cookies with chocolate in them!

Ingredients

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick-cooking or regular rolled oats, uncooked (I used quick-cooking)
• 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips 

Directions 

Heat oven to 375°F.

Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.

Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.