Carrie's Chocolate Chip Cookies

Chocolate chip cookies
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp table salt
1/2 cup of room temp. no salt butter cut into "pats"
1/2 cup butter flavor Crisco ( plain is fine too)
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 -3.4 oz package of vanilla or French vanilla instant pudding
2 room temp eggs
2 tsp vanilla extract
2 cups semisweet chocolate chips

I turn my oven to 350 . Put flour, salt and soda in a small container and combine. Set aside.
Cream the butter, shortening & sugars until fluffy (3 minutes) Scrape down the sides.
Add the package of pudding mix in on slow until incorporated. Add the eggs and vanilla until combined. Scrape down the sides.
With the mixer on slow I start slowly adding the flour mixture until just combined I never over mix once the flours are added. Scrape down sides and beaters.
Add the 2 cups of chocolate chips and mix with the mixer just a few seconds to get everything good and mixed.
I use an ice cream scoop to dole out the cookie portions onto parchment paper lined cookie sheets. 8 cookies per sheet. I offset them 2 by 2. I make them fairly good sized. I get 24 cookies per batch. I bake them 2 cookie sheets at a time next to bottom rack and next from top rack for 14-15 minutes. They will look under cooked, or almost barely browned. I like them very soft, I don't let them get to much color. Let them cool on the cookie sheet 30 minutes. The cookies are best after they have completely cooled down. (in my opinion) That is all I can think of.

*I used a smaller scooper and cooked them for 11 minutes and they turned out great! They’re super soft.

Andy's Chocolate Chip Cookies

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla ext
3 cups all purpose flour
1 tsp baking soda
2 tsp hot water 2 cups semi-sweet chocolate chips

oven to 350
cream butter and sugar
beat eggs in one at a time
stir in a vanilla
dissolve soda in water
add to batter
add salt
stir in flour
stir in chips
cook 10 minutes

Andes or Rolo Candies Cookies (Cake Mix)

1 box Chocolate Cake mix
1/3 cup oil
2 eggs
Box of Andes mints (I I use half a mint per cookie)
*you can also use Rolo's instead

Heat oven to 350*. In large bowl combine cake mix, oil, and eggs; stir by hand until dough forms. Shape dough into 1 inch balls. If necessary, refrigerate dough for easier handling. Place 2 inches apart on ungreased cookie sheets. Bake at 350* for 9 to 11 minutes until surface of cookie is cracked. Immediately top each cookie with mint, when it starts to melt swirl it around the top of the cookie covering the majority of it. Remove from cookie sheets and let cool (sometimes I put the cookies in the fridge to harden the melted mints).

Makes about 3-4 dozen cookies

Mrs. Field's Pumpkin Harvest Cookies

2 1/4 c. all-purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
2 sticks (1 cup) unsalted butter
1 1/2 c. (packed) dark brown sugar
1 cup solid-pack unsweetened pumpkin puree
2 large eggs
1 Tbsp. vanilla extract
1 bag white chocolate chips
1 cup pecan halves and pieces, toasted

Preheat the oven to 300. In a small bowl, whisk together the flour, pumpkin pie spice, and baking soda. In a medium bowl with an electric mixer, cream the butter and sugar. Beat in the pumpkin puree. Beat in the eggs and vanilla. Beat in the flour until combined. Stir in the white chocolate and pecans.
Drop the dough by rounded Tbsp., 2 inches apart on an ungreased cookie sheet. Bake for 20 to 22 minutes, or until just set. Transfer to a wire rack to cool.

Andes Candies Cookies (Homemade dough)

3/4 cup butter or margarine
1 1/2 cup brown sugar
2 Tablespoons water
2 eggs
2 cups chocolate chips
2 1/2 cup flour
1 1/4 tsp. baking soda
1/2 tsp. salt
3 boxes Andes candies

In a saucepan over low heat, melt butter; add sugar water. Then add chocolate chips. Stir until partially melted. Remove from heat; stir, then cool for 5 minutes. Add eggs and dry ingredients; mix with a mixer on low speed until blended. Chill 1 hour. Make into little balls and bake on an ungreased cookie sheet at 350 for 10-13 minutes. While still hot, put an Andes candy on each cookie, let it get soft then swirl with spoon. Cool on baking rack.

Milk Dud Cookies

Yield: about 8 dozen.

1 1/2 cup butter-flavored shortening
1 1/2 cup peanut butter
2 cups sugar, divided
1 1/2 cup packed brown sugar
4 eggs
3 3/4 cup all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
2 package Milk Duds

In a mixing bowl, cream the shortening, peanut butter, 1 1/2 sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to the creamed mixture. Chill for at least 1 hour. Shape 4 tsp. of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. Place 2 inches apart on greased baking sheets. Bake at 350 for 10-12 minutes or until set. Cool for 5 minutes before removing to wire racks.