Amazing Chocolate Chip Pumpkin Cookies

A new pumpkin chocolate chip cookie recipe that I tried back in the fall.  Again from melskitchencafe.com.

Amazing Chocolate Chip Pumpkin Cookies

• 1 cup (2 sticks, 8 ounces) butter, softened
• 1/2 cup (3.75 ounces) brown sugar
• 1 cup (7.5 ounces) granulated sugar
• 2 teaspoons vanilla extract
• 1 cup (9 ounces) pumpkin puree (see note above)
• 2 tablespoons water
• 2 1/2 cups (12.5 ounces) all-purpose flour (see note above)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1 1/2 cups (9 ounces) chocolate chips

1. Preheat the oven to 350 degrees F. Line a large, rimmed baking sheet with parchment paper or silicone liners.
2. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Add the vanilla, pumpkin, and water, and mix until combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
4. Add the dry ingredients to the batter and mix until combined. Stir in the chocolate chips.
5. The dough will be very soft. Use a spoon or cookie scoop (I use my #40 cookie scoop) to drop the cookie dough by heaping tablespoonfuls onto the prepared baking sheet.
6. Bake for 10-11 minutes until the edges are set but the middles are still a little bit soft. When the cookies come out of the oven, lightly tap or drop the cookie sheet on the counter (this helps the thinner/chewy factor of the cookies but you won't get fired if you don't do it). If the cookies were taken out while still soft in the center, they'll flatten more as they cool. Let them cool 3-4 minutes on the baking sheet before removing to a wire rack to cool completely.
7. Repeat with remaining dough.
8. These cookies taste great the day of, even better the next day, and they freeze great!

Healthier Chocolate No-Bake Cookies

We've almost made it to the end of the month and the end of our no-sugar challenge.  These past few days have been the hardest for me.  I've been craving something sweet every day and tonight these no-bake cookies saved me.  This recipe comes from Mel's Kitchen Cafe.  They are plenty sweet without any sugar and pretty hearty too.  The almonds are optional but I added them and don't think I'd ever leave them out - I thought the nuttiness they added was perfect.  I also left out the chocolate chips because 1) I didn't have any bittersweet and 2) I'm assuming like most other chocolate chips they'd have sugar in them.  The cookies were great without!

Healthier Chocolate No-Bake Cookies

• 1 cup natural peanut or almond butter
• 1/2 cup coconut oil
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1 cup bittersweet chocolate chips
• 2 1/2 cups quick cooking or old-fashioned oats 
• 3 tablespoons cocoa powder
• 1 cup coarsely chopped almonds

1. In a medium saucepan, melt the peanut or almond butter and coconut oil over medium heat, stirring constantly, until melted and smooth. Off the heat, stir in the honey and vanilla until combined. 
2. Immediately stir in the chocolate chips until melted (if the mixture is too cool to melt them completely, return the saucepan to low heat to help it along without bringing it to a simmer).
3. Add the oats, cocoa powder and almonds and stir until well-combined. 
4. Drop by heaping spoonfuls (the medium cookie scoop works great) onto parchment-lined baking sheets. Refrigerate until set. 
5. The cookies will keep in a tupperware-type container (layered between sheets of wax paper or parchment) in the refrigerator for a week or more.

Quinoa Chocolate Chip Oatmeal Granola Cookies

Our family is not eating sugar for the rest of the month of April so I was super excited to find a cookie recipe that uses honey!  And the kids all ate them up!  These would definitely be better with the chocolate chips called for but because of the no-sugar thing, I used raisins.  This recipe comes from Mel's Kitchen Cafe.

Quinoa Chocolate Chip Oatmeal Granola Cookies

• 1 cup solid coconut oil, melted  (I didn't melt mine all the way and the cookies were still great)
• 3/4 cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups white whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 cups cooked and cooled quinoa (cooked in water) - spoon lightly into measuring cup 
• 2 tablespoons ground flaxseed
• 2 tablespoons chia seeds
• 1/2 cup toasted slivered almonds
• 1/2 cup dried cherries or cranberries
• 1/2 cup semi-sweet chocolate chips

1. Preheat the oven to 375 degrees F. Line large, rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray.
2. In a large bowl, beat together the oil and honey with an electric mixer. Add the eggs and vanilla and mix until combined. Stir in the flour, salt and baking soda until just combined and a few streaks of dry flour remain. Add the oats, quinoa, flax, chia seeds, almonds, cherries or cranberries and chocolate chips and mix by hand gently (so the dough stays nice and fluffy) until the ingredients are pretty evenly mixed.
3. Use a spoon or cookie scoop to scoop the dough into 2-3 tablespoon-sized portions. Bake for 8-10 minutes until the bottoms are browned but the insides are still nice and soft. If you want a thinner cookie (instead of puffy), flatten slightly before baking.

Reese's Pieces Peanut Butter Cookies

I'm not sure why I've never thought to put Reeses Pieces in cookies before but when I saw this recipe on The Sisters Cafe I knew I had to try it.  We had these for our family home evening treat on Monday night and I don't think any of us (Ben included!) ate just one.

Reese's Pieces Peanut Butter Cookies

• 1 stick butter
• ½ cup brown sugar
• ½ cup sugar
• ½ cup peanut butter
• 1 egg
• 1 tsp. vanilla
• ½ tsp. baking soda
• ½ tsp. salt
• 1½ cups flour
• 1 cup mini Reese’s Pieces (or regular if you can’t find minis)
• ½ cup milk chocolate chips

1. Preheat oven to 350 degrees. In a large mixing bowl beat butter and sugars until creamy. Add peanut butter, egg and vanilla and continue beating until creamy.
2. Add baking soda, salt and flour. Mix until well combined. Add chocolate chips and mix on low until chips are mixed in. Gently stir in Reese’s Pieces.
3. Using a cookie scoop, scoop cookie dough onto a cookie sheet lined with parchment paper or a silpat liner. Bake for 8-9 minutes. Don’t overbake, they will look undercooked when you take them out. Allow them to rest on cookie sheet for about 2 to 3 minutes. Transfer to a cooling rack.

Oatmeal Coconut Chewies

These little cookies are a perfect blend of oatmeal and coconut and my favorite part about them - they're soft!  I say a person can't ever have too many cookie recipes.

Oatmeal Coconut Chewies

1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour (If you live at a high altitude like I do, you may want to add an extra 1/2 cup of flour for a slightly puffier cookie.)
1 cup shredded, sweetened coconut
1 cup quick oats

Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake for 9-11 minutes, until the cookies are set but not overly browned.

Granola Bites

I made these for a snack for the kids the other day and they were a hit!  They were also super easy and quick which means I'll be making them again!  We actually tried baking some of these and decided we preferred them unbaked, cold out of the refrigerator.  This recipe comes from Mel's Kitchen Cafe.

Granola Bites

• 2 cups quick oats
• 1 cup crispy rice cereal
• 1 cup creamy peanut butter
• 1 cup ground flaxseed
• 1 cup mini chocolate chips (I used regular-sized.)
• 2/3 cup honey or agave nectar
• 2 teaspoons pure vanilla extract
• 2 tablespoons coconut oil

1. Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.
2. Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheet.
3. Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large tupperware-type container or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.

Lemon Crinkle Cookies

My friend Lauren made these for a baby shower recently and they were delicious.  (Hers were much more petite and cuter than mine.)  I asked her for the recipe and made them this past week.  The biggest compliment for any sweet treat around here is Ben's consumption of it.  He's eaten his fair share of these! 

In other news, I finally invested in a Silpat.  They are pricey (this one was $20 on Amazon) but considering the cost of parchment paper, it won't be long before this thing actually saves me money.

Lemon Crinkle Cookies

• 1 stick softened unsalted butter
• 1 cup sugar
• 1 egg
• ½ teaspoon vanilla extract
• 1 TBSP lemon zest (about one lemon's worth)
• 1 1/2 TBSP lemon juice
• 1/4 tsp sea salt
• 1/4 tsp baking powder
• 1/8 tsp baking soda
  
• 1 1/2 cups flour
• 1/2 cup powdered sugar

With a whisk, sift together the flour, baking soda, baking powder and salt.  Set aside.

In a separate larger bowl, cream softened butter and sugar till light and fluffy. Add in egg, vanilla, lemon zest and lemon juice.

Pour the flour mixture into the butter mixture and combine.

Line baking sheet with parchment paper (or use a Silpat).  Pour powdered sugar into a small bowl.  Roll cookie dough into small 1 inch balls and roll in sugar, coating evenly.  Place cookie balls 2 inches apart on baking sheet and bake at 350 for 9-10 minutes.

Cheesecake Stuffed Chocolate Chip Cookie Bars

Looking at this picture makes me want to make these again right now!  These were so good...especially cold right out of the fridge.  My friend Carrie just gave up sugar for an entire month.  I really don't know if I could ever do it...  I like things like this too much.

Cheesecake Stuffed Chocolate Chip Cookie Bars

Chocolate Chip Cookie Layer:
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups chocolate chips 

Cheesecake Filling:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 large egg
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees. Line a 9X13-inch pan with aluminum foil and lightly coat the foil with nonstick cooking spray. Set aside.

For the cookie layer whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Add the flour, salt and baking soda, folding into the dough with a rubber spatula; do not over-mix. Fold in the chocolate chips until combined. Press half of the dough onto the bottom of the prepared pan. It will be a thin layer, so use lightly moistened hands to press the dough into a thin even layer.

For the cheesecake filling, mix the cream cheese and powdered sugar together with an electric mixer on medium-high until light and fluffy, 1-2 minutes. Add the egg and vanilla and mix until well combined. Spread the cheesecake filling over the layer of cookie dough in the pan.

Using the remaining cookie dough, flatten tablespoon sized amounts of cookie dough in your hands into flat disc shapes, about 1/8- to 1/4-inch thick. Place these discs over the top of the cheesecake layer, pressing very lightly to adhere them to the cheesecake layer. It’s ok if there are small spaces; the entire top doesn’t need to be completely covered just make sure it is mostly covered with cookie dough.

Bake the bars for 30-35 minutes until very lightly browned on the edges. Remove to a wire rack to cool completely. Refrigerate until chilled, 1-2 hours. Cut into squares and serve. Store covered in the refrigerator for up to 2 days.

Brownie Stuffed Chocolate Chip Cookies

I love brownies and I love cookies so I figured I couldn't go wrong with this combination cookie.  Though a little time consuming, they are a fun change from the norm.  I figured out that I had to cut my brownie squares pretty small in order to make a regular-sized cookie.  The possibilities are endless when it comes to stuffed cookies and I will definitely be experimenting with other things in the future.

Brownie Stuffed Chocolate Chip Cookies

1 brownie mix (Bake ahead of time.)
1 cup butter, room temperature
1 cup sugar
3/4 cup packed light brown sugar
2 eggs
1 tablespoon vanilla
3 1/2 cups all purpose flour (For fluffier cookies, add an extra 1/2 cup of flour for a total of 4 cups.)
1 teaspoon salt
1 teaspoon baking soda
2 cups chocolate chips 

Prepare brownies according to package directions.  Let cool completely then cut into 1 inch squares.

Beat the butter and sugars until light and fluffy.  Add eggs and vanilla and continue to beat until well combined.  In a separate bowl, combine flour, salt and baking soda.  Slowly add dry ingredients to wet ingredients along with the chocolate chips.  Place a scoop of dough on top of a brownie square and another smaller scoop on the bottom.  Gently press and enclose brownie with dough.  Place filled cookies onto a parchment or silpat lined baking sheet and bake at 350 degrees for 12-15 minutes or until edges are golden brown.  (Watch them, your time may vary.)

Granola Bars

I got this recipe from my friend Ruby years ago.  These are a little more like a crunchy cookie than a chewy granola bar but definitely healthier for you than the average cookie.  My boys love these and have been asking for them for breakfast, lunch and dinner!

Granola Bars

Cream for 2 minutes:

1 cup brown sugar (I substituted coconut sugar.)
1/2 cup butter (Could also substitute coconut oil here.)

Add and mix:

2 T honey
1/2 cup peanut butter
1/2 tsp vanilla
1 egg

Add and then mix quickly:

1 1/3 cup wheat flour
1 tsp cinnamon
1/2 tsp baking soda
1 tsp salt
1 1/2 cup old fashioned rolled oats
1/2 cup coconut

Fold in by hand:

1/2 cup craisins or raisins
1/2 cup sliced almond (With nut allergies here, these have to be omitted.)
1 1/2 cup Rice Krispies
1/2 cup chocolate chips

Press mixture into greased cookie sheet.  (Large jelly roll pan works great.) Bake at 350 for about 20-22 minutes. Cool and then cut into strips.

Oatmeal Cranberry White Chocolate Chunk Cookies

We had oatmeal with Craisins for breakfast the other morning and Tyler found a cookie recipe on the back of the Craisin bag.  He asked if we could try it, so that day after school he and I made these cookies together.  I have to say, they were delicious!  He asked me to post the recipe on my blog - no problem!  *I doubled this and it made about five dozen cookies.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups Craisins Dried Cranberries (I only used 1 cup.)
2/3 cup white chocolate chunks or chips (I used a full cup... maybe even a little more.)

Preheat oven to 375 degrees.  Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy.  Add eggs, mixing well.  Combine oats, flour, baking soda and salt in separate mixing bowl.  Add to butter mixture in several additions, mixing well after each addition.  Stir in dried cranberries and white chocolate chips.  Bake on ungreased cookie sheet for 8-10 minutes.

Perfect Chocolate Chip Cookies

The Ghirardelli Chocolate Chip Cookies are so good, I didn't think I'd ever try another chocolate chip recipe again.  But I was perusing Mel's Kitchen Cafe where she posts her "best of" recipes and I just had to try her favorite chocolate chip recipe.  It was super!  Now I'm not sure which recipe I'll use in the future.... they are both fabulous.  I am usually a semi-sweet chocolate chip kind of girl, but I used milk chocolate chips in these cookies and man did they taste good.  (BTW, I doubled this recipe...without doing so these only would have lasted a day.) 

Perfect Chocolate Chip Cookies

2 1/8 cups all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly
1 cup packed light brown sugar (7 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla
2 cups (12 ounces) semisweet or milk chocolate chips


Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.

In a medium bowl, combine the flour, salt, and baking soda. Set aside.

Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.

Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets.

Bake the cookies for 10-12 minutes until the edges are set and just lightly browned (keeping in mind that ovens can vary in temperature so use your best judgment). Don’t overbake or else the cookies will be tough and hard.

Creamsicle Cookies

I'm a sucker for homemade cookies, hot out of the oven.  In fact, I don't have a lot of self control when there's a plate of fresh cookies on the counter.  There's something warm and welcoming about a home with cookies baking in the oven and I want my boys to have fond memories of our home in that way... though it's going to require me to exercise more self restraint!  Love the hint of lemon (or orange) in these cookies.  It pairs perfectly with the white chocolate chips.

Creamsicle Cookies

2-1/2 to 3 cups flour (3 cups for a puffier cookie - pictured)
3/4 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 tsp vanilla
1 Tb finely grated orange or lemon zest (From about 1 1/2 lemons or 1 orange.)
1 cup white chocolate chips

Preheat the oven to 375 degrees.  In small bowl, combine flour, baking soda, and salt; set aside.

In large bowl, cream butter and sugars until light.  Beat in egg and vanilla until smooth.  Gradually add flour mixture until combined.  Stir in  orange zest and chips.

Drop rounded spoonfuls onto cookie sheets.  Bake about 10 minutes or until golden brown around the edges.  Makes about 3 dozen 2" cookies.  

Symphony Cookies

 

What can I say?  I love homemade cookies...especially hot right out of the oven.  These cookies are great because they stay nice and puffed up.  I credit the pudding in the mix for that.  These cookies are called "Symphony cookies" because they use a crushed up Symphony chocolate bar in lieu of chocolate or other chips.  I have made these with vanilla and chocolate pudding and both are good but I prefer the vanilla.  (This recipe comes from The Sisters Cafe.)

Symphony Cookies

1 cup butter

3/4 cup brown sugar

1 small box instant vanilla (or chocolate) pudding - 3.4 oz. size 

1 tsp. vanilla

2 eggs

2 1/2 cups flour 

1 tsp. baking soda

*I usually add about 1/2 tsp. salt but the original recipe doesn't call for it.

1 giant (6.8 oz) Symphony bar w/ almonds and toffee bits, chopped

Cream butter, sugar, pudding mix and vanilla until light and fluffy.  Add eggs and beat until creamy.  Combine flour and baking soda in separate bowl.  Add to butter mixture, stirring until combined.  Stir in chocolate pieces.  Drop by spoonful onto ungreased cookie sheet.  Bake at 375 degrees for 9-10 minutes. 

 

Peanut Butter Chocolate Chip Cookies

I love homemade cookies and so do my kids!  Ben doesn't have much of a sweet tooth but he does like peanut butter cookies.  I made the first batch without chocolate chips for him and then added the chocolate chips in for the rest of us to enjoy.  These are really tasty and super quick and easy!...my kind of cookie!  As a side note, I've always made cookies with semi-sweet chocolate chips but I happened to buy milk chocolate chips when they were on sale a few months ago and since this recipe calls for them I decided to use them.  I think they go perfectly with the peanut butter cookie - better than semi-sweet would.

Peanut Butter Chocolate Chip Cookies

1 cup butter (2 sticks) room temperature
2/3 cup peanut butter (creamy)
1 cup sugar
1 cup brown sugar
2 eggs

2 tsp vanilla

2 2/3 cup flour
2 tsp soda
1 tsp salt

1 bag milk chocolate chips (I wouldn't use an entire bag - maybe 2/3.  Half peanut butter chips / half chocolate chips would taste good too!)

Cream butter, peanut butter, sugar and brown sugar together until smooth.  Then add in the eggs and vanilla. In a separate bowl, combine flour, soda and salt and add to butter mixture. Fold in chocolate chips with a wooden spoon.

Bake at 350 degrees for 10-12 minutes.  Just cook until they start to brown and then take them out and let them cool a few minutes on pan before transferring.

Whole Wheat Chocolate Chip Oatmeal Cookies

I love that these cookies use whole wheat flour and they really taste great. Much better the first day than the second, in my opinion, but the dough freezes well or keeps well in the fridge for several days.

Whole Wheat Chocolate Chip Oatmeal Cookies

1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 teaspoon vanilla extract
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 ¼ teaspoon salt
2 ½ cups wheat flour
2 ½ cups oats
2 ½ cups semisweet chocolate chips

Cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract. Stir in dry ingredients and then chocolate chips. Scoop rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 for 10 minutes. *Makes 3-4 dozen.

Banana Nugget Cookies

I grew up on these cookies! My mom made these all the time when we were young - I think she got the recipe from her mom. They became my favorite cookie at an early age. I love that they are always soft (due to the banana in them).

Banana Nugget Cookies

Mix together in a large bowl:

3/4 cup butter
1 cup sugar
1 egg, well beaten
1 cup mashed bananas (about 2 1/2) - very ripe ones work the best
1 1/2 cup flour
1/2 tsp baking soda
1/4 tsp nutmeg
1 tsp salt
3/4 tsp cinnamon
1 1/2 cups oats
2 cups chocolate chips

I always double this recipe. I also go easy on the nutmeg and I usually use bananas that I've thrown in the freezer previously. Mix everything up and drop by spoonfuls onto lightly greased cookie sheet. Bake at 350 for about 12 minutes.

KISSES Peanut Butter Blossoms

I love the combination of peanut butter and chocolate! Mmmm! Always a crowd pleaser, these cookies are easy to make and they stay nice and soft. I tore this recipe out of a Martha Stewart magazine but I'm pretty sure this is the original Hershey's recipe.

KISSES Peanut Butter Blossoms

48 Hershey's Kisses Chocolates
1/2 c. shortening (can use butter)
3/4 c. creamy peanut butter
1/3 c. granulated sugar
1/3 c. packed light brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 1/2 c. all-purpose flour
1 tsp baking soda
1/2 tsp salt
Granulated sugar

1. Heat oven to 375. Remove foil from Kisses chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1" balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8-10 minutes or until lightly browned. (I bake exactly 8 minutes and they come out perfect.) Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack and allow to cool completely. About 4 dozen cookies.

Ghirardelli Chocolate Chip Cookies

This is the chocolate chip cookie recipe I grew up on. However, my friend Kim made these for a gathering we had several years later and there was something different about them - they were better. I found out the secret - shortening. Instead of using all butter, you use 1/2 cup shortening and 1/2 cup butter. It makes a big difference. Another secret - don't over mix.

Ghirardelli Chocolate Chip Cookies

1 cup margarine (I use 1/2 cup butter & 1/2 cup shortening.)
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
2 tsp. vanilla (I only use one.)
2 1/4 cups unsifted flour (I use 2 1/2.)
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips (I use semi-sweet.)
Stir flour with baking soda and salt and set aside. In large mixing bowl, cream butter and shortening with sugars. Add eggs and vanilla. Gradually blend dry ingredients with wet. Stir in chocolate chips. Bake at 350 for approximately 10 minutes.

Chocolate Chip Oatmeal Bars

I made these the other night when I needed a quick dessert to take for dinner at a friend's house. They were super easy to make and delicious too!

1 3/4 cup flour
3/4 tsp soda
1/4 tsp salt
1 cup oatmeal
3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
12 ounces chocolate chips

Preheat oven to 375. Whisk together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate chips. Press into a greased 9x13 inch pan and bake for 18-20 minutes until light golden brown. **I doubled recipe and spread into a large cookie sheet. I think I baked it for about 15 minutes.