Chocolate Chip Cookies Take Two

I have already posted one chocolate chip cookie recipe. However, I have to admit, I am continuously on the search for the "perfect" chocolate chip recipe. This is of course very subjective, so my perfect cookie may or may not be yours. However, I do think these are pretty darn good. I made them recently for my family, and my brother said they are the best he's ever had...so at least a couple of us like them!

These are very similar to my other recipe. However, I combined this with a few small changes from another recipe I tried. Here are the results:

Chocolate Chip Cookies (Take Two)

1/2 c. butter
1/2 c. oil
1 c. brown sugar (I prefer dark brown sugar in these)
1/2 c. sugar
2 eggs
1 Tbsp. vanilla
3 c. flour (or slightly more if needed)
1 tsp. baking soda
1 tsp. salt
chocolate chips (I use a 12 oz. bag)

Cream butter, oil, and sugars. (Thoroughly. Let the mixer run for a few minutes.) Add eggs and vanilla. Combine dry ingredients and add to mixture. Stir in chocolate chips. Bake on an ungreased cookie sheet at 375 for 9-10 minutes.

Chocolate Chip Cookies

Chocolate chip cookies right out of the oven are one of my favorite treats. I am somewhat picky about cookies, however. In general, I do NOT like crunchy cookies. There are a couple of exceptions, but for me, chocolate chip and sugar cookies especially must be soft. (No Chips Ahoy for me, thanks.) As long as they're soft, I pretty much like all chocolate chip cookies. However, I do like to try different recipes to find the one I like the best. This is my current favorite. I got this from my friends Missy and Kimi on their blog: http://ificould-ificould.blogspot.com/. (They have lots of other fun craft, sewing, and recipe ideas there as well.) I had never tried one that used oil along with butter before. It helps make them a little crisp on the outside, but nice and soft on the inside.

Chocolate Chip Cookies

1/2 c. butter
1/2 c. oil
3/4 c. brown sugar
3/4 c. sugar
2 eggs
1 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
chocolate chips (I like lots of chocolate chips, so I use a whole 11-12 ounce bag)

Cream butter, oil, and sugars. (Really cream them, let your mixer go for a few minutes.)
Add eggs and vanilla. Combine dry ingredients together and add to mixture. Stir in chocolate chips. Drop by spoon fulls on an ungreased cookie sheet (I use a cookie scoop), and bake at 375 for 10 minutes.

Peanut Butter Cup Cookies

This is another recipe that reminds me of high school. We used to make these at my friend Melanie's house all the time. I don't have her peanut butter cookie recipe, so I use this one, but the basic idea is the same. They are best warm, so the chocolate is still melted.

Peanut Butter Cup Cookies

1/2 c. shortening (I use butter flavored)
3/4 c. peanut butter
1/3 c. sugar
1/3 c. light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
mini Reese's Peanut Butter Cups

Heat oven to 375 degrees. Beat shortening and peanut butter in a large bowl until well blended. Add sugars, beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Place each into a greased mini-muffin cup. Bake 8-10 minutes or until lightly browned.

While baking, remove wrappers from peanut butter cups. Remove from oven and immediately press a peanut butter cup completely into the center of each cookie.

Homemade Oreo Cookies

This one goes way back to high school. I have my friend Trish to thank for this one. I do enjoy this as is, but I've also made a couple of other versions, using this cookie as the base. It's tasty with layers of mint and chocolate frosting, or with pecan coconut frosting to make German chocolate cookies. (See the chocolate mint brownie recipe for mint frosting. I'll post the pecan coconut frosting recipe later.) Other combinations would also be great I'm sure. Peanut butter frosting sounds good, too. I might have to try that one next.

Homemade Oreo Cookies

1 Devil's Food cake mix (generic brands work best for these cookies
2/3 c. shortening
2 eggs

Combine above ingredients. (Dough will be thick.) Roll into balls and place on lightly greased cookie sheets. Bake at 350 for 8-10 minutes. (Cookies should still look slightly wet inside, but will set after being removed from the oven.) Allow to sit on hot cookie sheet for a couple of minutes before removing to cooling racks.

Frosting:

2 c. powdered sugar
1 Tbsp. butter
1-2 Tbsp. evaporated milk

Combine ingredients. If needed, add a little more powdered sugar or milk to get to frosting consistency. Frost one cookie and use a second cookie to make a sandwich.