How To make Whole Grain Chippers
1 c Butter; softened
2/3 c Sugar
1 c Light brown sugar; packed
2 Eggs
1 ts Baking soda
1 ts Vanilla
1 pn Salt
1 c Whole wheat flour
1 c Flour
2 c Uncooked rolled oats
1 pk Semisweet chocolate chips
1 c Sunflower seeds
Preheat oven to 375F. Lightly grease cookie sheets or line with parchment paper. Cream butter with sugars and eggs in large bowl until liht and fluffy. Beat in baking soda, vanilla and salt.Blend in flours and oats to make a stiff dough. Stir in chocolate chips. Shape rounded teaspoonsfuls of dough into balls, roll in sunflower seeds. Place 2 inches apart on prepared cookie sheets. Bake 8-10 minutes, or until firm. DO NOT OVERBAKE!! Cool a few minutes on cookie sheet, then remove to wire racks to cool completely. Makes about 6 dozen cookies.
From Favorite All Time Recipes: Chocolate Lover's Cookies and Brownies. -----
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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