Figgy’s Chocolate Chip Cookies

1 cup butter (2 sticks at room temp)
1 cup sugar
1 cup brown sugar, packed
2 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
2 tsp vanilla extract
1.5 cups milk chocolate chocolate chips (preferably guittard brand)

Heat oven to 350 degrees.  Beat butter and sugars until light and fluffy.  Add vanilla and eggs and beat for 1 minute.  Add in flour, baking soda, and salt.  Mix ingredients until well combined.  Stir in chocolate chips.

Drop by tablepoonfuls onto lightly greased cookie sheet and bake until lightly browned (8-10 minutes).  Remove and cool.

Fat Fluffy Snickerdoodles.

1/2 cup butter, at room temperature

1 cup sugar

1 egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

2 tablespoons milk

1/4 cup sugar + 1 tablespoon cinnamon for dipping

Preheat oven to 375.

Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.

In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes.

Pumpkin Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
16 oz canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Double chocolate chip cookies GLUTEN FREE!!

Double Chocolate Chip Cookies

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• 2 ½ cups blanched almond flour
• ¼ cup unsweetened coco powder
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• ½ cup butter
• 2 eggs
• 1 tsp vanilla
  
• ¼ cup sugar
• ½ cup milk chocolate chips
• ½ cup white chocolate chips

1. In a large bowl, combine almond flour, sugar and coco powder
2. Stir in salt and baking soda
3. In a medium bowl cream together butter, vanilla and eggs
4. Stir wet ingredients into dry to combine
5. Fold in all chocolate chips
6. Scoop dough 1 tablespoon at a time onto 2 parchment paper lined baking sheets
7. Flatten dough with the palm of your hand
8. Bake at 350° for 10 minutes
9. Cool and serve

Makes 24 cookies

Banana Chocolate Chip Cookies

Over the years I have started to dislike the same old Banana Bread with chocolote chips in them.  I wanted to make something with all my ripe banana's but not banana bread :)  So I found this recipe and altered it a bit.  They turned out like muffin tops and we loved them!   The banana flavor was not overpowering ant it had a great oatmeal cookie type feel to it.

INGREDIENTS

• 1.5 cups all-purpose flour
• 1 teaspoon coarse salt
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1 cup mashed ripe banana 
• 1 cup old-fashioned rolled oats
• 8 ounces semisweet chocolate chips

DIRECTIONS

1. STEP 1

   Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats and chocolate chunks.

2. STEP 2

   Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

adapted from: http://www.marthastewart.com/338169/banana-walnut-chocolate-chunk-cookies