How To make Chicago Crunchy Chocolate Chip Cookies
1 c Butter or margarine
1 c Sugar
1 c Brown sugar
1 Egg
1 tb Milk
2 ts Vanilla
3 1/2 c Flour
1 ts Salt
3 ts Baking powder
1 c Oil
1 c Quick oats
1 c Corn flakes
12 oz Chocolate chips
Cream butter with sugars. Add egg, milk and vanilla. Combine flour, salt and baking powder. Add these dry ingredients alternately with oil to the first mixture. Add oats, corn flakes and chocolate chips. Drop by teaspoonful onto ungreased cookie sheets. Bake at 350 degrees 10 to 13 minutes. Makes 7 dozen. Wis/Gramma -----
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Ingredients (16-18 cookies)
160 g butter
Unrefined Coconut Sugar 75g (can be replaced by brown sugar)
60 g of sugar
Salt 1g
1 egg
All Purpose Flour 200g
Baking Powder 2g
Baking soda 2g
Coconut Slice 50g
Walnut 40g
Chocolate Chip 140g
Decoration: Chocolate Chip 30g, Walnut 20g
Butter, eggs for 30 minutes at room temperature
Sift flour + baking powder + baking soda.
1. Mix butter lightly.
2. Add sugar and salt and mix for 2-3 minutes.
3. Divide the eggs 2-3 times and mix for 2-3 minutes.
4. Sift flour + baking powder + baking soda and mix.
5. Mix coconut slices, walnuts and chocolate chips.
6. After lapping, let it rest for 30 minutes in the refrigerator.
7. Divide the dough (about 35-40g) and press lightly.
8. Decorate with walnuts and chocolate chips.
9. Bake 170-180 ° C (338-356 ° F) / 15-18 minutes in a preheated oven (depending on oven specifications).
10. Cool cookies on the oven pan.
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Chicago Public School Butter Cookies ~ cookie week ~ Valentines
1 cup softened butter
2/3 cup granulated sugar
2 cups flour
vanilla
extra sugar for flattening
350° for 12-15 minutes
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The most perfect chocolate-chip cookies you will ever see
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