Cookies with Recipes 11/4/2012

Getting ready to bake!!  

I have so much counter space I use trays in my kitchen LOL

You know you like that haha

I just used the recipe on the back of this...

if you blink you miss where it says if you want chocolate cookies to add 1/3 cocoa to the batter.

Hubby has a new favorite cookie =)

I also made more Andes Mint Chip cookies

Hershey's Perfectly Chocolate Chocolate Chip Cookies

Ingredients

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter , softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2  eggs
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
• 1 cup chopped nuts (optional)

Directions

1. 1 Heat oven to 375°F.
   
2. 2  Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
   
3. 3  Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
   
   
   ****HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY'S Cocoa to your favorite chocolate chip cookie recipe.****
   
   
   

Andes Mint Chip Cookies

Andes Crème de Menthe Cookies:

Ingredients:

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes Crème de Menthe or Toffee Crunch Thins, chopped.
2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.

Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.

Raise oven rack one level above the middle and bake on non-stick baking pans.

Bake at 350° F for approximately 8 - 10 minutes.

Cool on pans for two minutes before removing.

Yield:

4 dozen cookies.