Cookies

 CHOCOLATE CHIP COOKIES


You need: 

  • 3/4 cup butter
  • 1 egg 
  • 1 tsp vanilla


Preheat oven to 375F and line cookie sheets with parchment paper. 

Pour contents of jar into large bowl, stir to combine, breaking up any clumps.

Add butter, egg, and vanilla.

Stir until combined. *if dough is still crumbly, add small amounts of water until dough reaches a smooth consistency and forms together*

Drop dough by heaping tablespoons (or smaller if you prefer)  onto lined baking sheets. 

Bake for 9-11 minutes. 

Let cool 1-2 minutes before moving to a wire rack to finish cooling.



CRANBERRY PECAN CHIP


You need:

  • 1/2 cup butter softened
  • 1 egg
  • 1 tsp vanilla 


Preheat oven to 350F. Line baking sheet with parchment paper. 

In medium bowl, beat together wet ingredients until fluffy. 

Add jar contents, stirring until blended. 

Drop by heaping spoonful onto baking sheet. 

Bake 8 to 10 minutes or until edges start to brown. 

Cool on baking sheets 1-2 minutes then remove to wire racks to finish cooling. 


DOUBLE CHOCOLATE TOFFEE


You need: 

  • 1/2 cup butter softened
  • 1 egg


Preheat oven to 375F. Line baking sheets with parchment paper. 

Pour contents of jar into bowl, stir to combine. 

Add butter and egg, stir, until combined. 

Roll into 1-inch balls and place on baking sheets.

Bake 8-10 minutes. 

Let cool for 1 minute before removing to a wire rack to finish cooling. 



M&M


You need:

  • 1/2 cup butter, softened
  • 1 egg
  • 1 tsp vanilla


Preheat oven to 350F. Line baking sheets with parchment paper. 

In medium bowl, beat together butter, egg, and vanilla until fluffy.

Add jar contents and stir until well blended. 

Roll cookie dough into 1 1/2 inch balls and place onto baking sheet. 

Bake for 10 minutes or until edges are brown.

Cool on baking sheets for 1 minute then remove to wire rack to finish cooling. 


MINT CHOCOLATE CHIP


You need:

  • 3/4 cup butter
  • 1 egg
  • 1 tsp vanilla


Preheat oven to 375F. Line baking sheets with parchment paper. 

Pour contents of jar into large bowl, stir to combine. 

Add butter, egg, and vanilla; stir to combine. *if batter is still crumbly and dry, add a small amount of water at a time until dough reaches a smooth consistency*

Drop dough by heaping tablespoons onto baking sheet and bake for 9-11 minutes. 

Let cool a minute before removing to wire rack to finish cooling. 


OATMEAL


You need:

  • 1/2 cup butter, softened
  • 1 large egg
  • 1/2 tsp vanilla


Preheat oven to 375F. Line baking sheets with parchment paper.

Beat butter, egg, and vanilla in large mixing bowl until blended. 

Add jar contents, mix well; breaking up any clumps.

Drop by rounded tablespoons onto baking sheets.

Bake for -10 minutes. 

Cool on baking sheets for 2 minutes, remove to wire racks. 


OATMEAL CHOCOLATE CHIP


You need:

  • 1/2 cup butter, softened
  • 1 large egg
  • 1/2 tsp vanilla


Preheat oven to 375F. Line baking sheets with parchment paper.

Beat butter, egg, and vanilla in large mixing bowl until blended. 

Add jar contents, mix well; breaking up any clumps.

Drop by rounded tablespoons onto baking sheets.

Bake for -10 minutes. 

Cool on baking sheets for 2 minutes, remove to wire racks. 


OATMEAL RAISIN


You need:

  • 1/2 cup butter, softened
  • 1 large egg
  • 1/2 tsp vanilla


Preheat oven to 375F. Line baking sheets with parchment paper.

Beat butter, egg, and vanilla in large mixing bowl until blended. 

Add jar contents, mix well; breaking up any clumps.

Drop by rounded tablespoons onto baking sheets.

Bake for -10 minutes. 

Cool on baking sheets for 2 minutes, remove to wire racks. 


WHITE CHOCOLATE MACADAMIA NUT


You need: 

  • 1/2 cup butter at room temperature
  • 1 egg slightly beaten
  • 1 tsp vanilla


Preheat oven to 375F. Line baking sheets with parchment paper. 

Empty jar contents into large mixing bowl. Use hands to thoroughly blend mix. 

Add butter, egg, and vanilla. Mix until completely blended. You'll need to finish mixing with your hands, it'll take awhile to mix into a smooth dough.

Shape into walnut-sized balls and place 2 inches apart on baking sheets. 

Bake for 12-14 minutes until tops are lightly browned.

Cool 5 minutes on baking sheets; remove to wire racks to finish cooling. 


image36