Directions: |
Directions:Cream together butter and sugar. Add milk and vanilla. Add eggs one at a time, beating well.
Sift together dry ingredients. Fold into butter mixture. PREHEAT OVEN 375
CHOCOLATE CHIP COOKIES:
Fold in 3 cups GHIRADELLI Dark Chocolate chips (Do NOT use Nestle or Hersheys! You want GREAT Cookies? Use GREAT and FRESH ingredients!) Bake heaping teaspoonfuls of dough about 2" apart on foil sheets on cookie sheets (no cleanup, and you can bake dozen after dozen, sliding foil on and off cookie sheets!) for 8-10 min for very chewy or 11-15 min for firmer, crispier cookies.
COCONUT-CHOCOLATE CHIP:
Fold in 4 cups shredded coconut + 3 cups Ghiradelli Dark Chocolate Chips. Bake as above.
WHITE CHOCOLATE/MACADAMIA COOKIES:
Fold in 3 cups Ghiradelli White Chocolate Chips and 1-8oz. container roasted macadamia nuts, broken. (Use a hammer and paper plate.) Bake as above.
OATMEAL-RAISIN COOKIES:
Increase milk to 2/3 cup, decrease salt and baking soda to 1 tsp. EACH, add 1/2 tsp. cinnamon, fold into flour mixture, along with 6 cups Quick or Instant oatmeal and 1/2 box Golden Raisins. (Generally moister and they look nicer) Bake heaping teaspoonfuls slightly flattened for 10-12 min., or until lightly browned around the edges.
PEANUT BUTTER/CHOCOLATE CHIP:
Add 1 1/2 cups (small 16oz jar) Creamy Natural Peanut Butter to butter/sugar mixture. Increase milk to 6 TB., increase salt and baking soda 1 1/2 tsp. EACH. Stir in 1-1 1/2 cups Ghiradelli Mini Chips. Bake heaping teaspoonfuls rolled into 1" balls, flattened to about 3/8" thick with a fork in criss-cross pattern for about 8 min. or edges are lightly browned.
CHOCOLATE/CHOCOLATE CHIP:
Increase butter to 2 1/2 sticks, milk to 6TB. Add 2/3 cup cocoa to flour mixture along with 3cups Ghiradelli dark Chips. Bake until set, about 9 min.
Adjust baking times for your oven and preferences. Bon appetit! |
This recipe for BASIC COOKIE RECIPE is from