Jodie's Best Chocolate Chip Cookies Ever

The best chocolate chip cookies EVER!

1 ¾ cup flour
¾ tsp. baking soda
¼ tsp. salt
¾ cup butter
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1 tsp. vanilla
1 package of chocolate chips

375 degrees 10-13 minutes

Chocolate Chip Pecan Bars

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Chocolate Chip Pecan Bars

ingredients:

1/2 cup butter or margarine, softened 1 box Betty Crocker® SuperMoist® white or yellow cake mix 2 cups Clover Valley® pecan halves 2/3 cup butter or margarine 2/3 cup packed brown sugar 1 bag (6 oz) semisweet chocolate chips (1 cup)

instructions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). In medium bowl, cut 1/2 cup butter into cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press firmly in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until crust is dry. 2. Sprinkle pecan halves evenly over baked layer. In 2-quart saucepan, heat 2/3 cup butter and the brown sugar to boiling over medium heat, stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over pecans. 3. Bake 13 to 15 minutes or until bubbly and light brown. Sprinkle chocolate chips over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

Oatmeal Chocolate Chip Cookies

This is my recipe that my mom has been making every since I can remember.

Preheat oven to 375

1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar

1/2 teaspoon vanilla extract
1 cup flour
1 egg
1 Tablespoon water
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick cooking oatmeal
1 cup chocolate chips
1/2 cup nuts~walnuts or pecans *optional

Cream together the shortening, sugar and brown sugar until lemon color.
Add the remaining ingredients, except for the chocolate and nuts. Mix together thoroughly. Add chips and nuts. Mix until just blended.
Drop from heaping teaspoon onto a cookie sheet.
Bake at 375 for 10-12 minutes.
Makes about 2 1/2 dozen.

EF~Flourless Peanut-Chocolate Cookies

I'm on a flourless kick for some reason.

1 cup creamy peanut butter

3/4 cup sugar

1 large egg (lightly beaten)

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup semisweet chocolate chips

1/2 cup roasted salted peanuts

1. Preheat oven to 350°, with racks in upper and lower thirds. In a large bowl, stir together peanut butter, sugar, egg, baking soda, and salt until well combined. Stir in chocolate chips and peanuts.
2. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
3. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Per cookie: 134 calories; 8.9 grams fat; 3.9 grams protein; 12.2 grams carbohydrates; 1.2 grams fiber