Neiman Marcus Cookies

1/2 cup unsalted butter

3/4 cup light brown sugar

1 egg

2 tsp. vanilla extract

3/4 cup + 2 tbsp. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 1/2 tsp. instant coffee powder

1 cup chocolate chips

Pre-heat oven to 375 degrees F. 

Line 2 baking sheets with parchment paper.

Cream the butter and sugar together until light and fluffy. Add the egg and vanilla.

Sift together the rest of the dry ingredients and stir into the butter mixture. Mix in the chocolate chips.

Drop tablespoonfuls of the batter onto the baking sheets 2 inches apart.

Bake for 8 to 10 minutes.

Cool for at least 5 minutes.

by Sulit.com.ph (MissPersephone)

Chocolate Chip Cookies

1/2 cup soft margarine

1/2 cup muscovado sugar

1/4 cup caster sugar

1/2 tsp. vanilla

1 egg

1 1/2 cups all-purpose flour

1 tsp. baking powder

2/3 cup dark chocolate chips

Preheat oven to 375 degrees F. 

Lightly grease 2 baking sheets.

Cream together the margarine and the sugars until fluffy. Mix in the egg and vanilla until well incorporated.

Sift the flour and baking powder powder together and add to the margarine mixture. 

Fold in the chocolate chips.

Place tablespoonfuls of the batter on to the baking sheets, with 2-inch intervals to allow for spreading.

Bake for 10 to 12 minutes or until cookies are golden brown.

Let cool on a wire rack.

VARIATIONS: 

• For Mixed Chocolate Chip, use a half portion each of dark and white chocolate chips. (photo inset)
  
• For Double Chocolate Chip, beat in 1 1/2 oz. of melted dark chocolate in the margarine mixture.
• For Triple Chocolate Chip, combine the procedures of the other 2 variations.

by Sulit.com.ph (MissPersephone)

Best Oatmeal Raisin Cookies

1 1/2 cup unsalted butter

1 cup brown sugar

3/4 cup white sugar

1 large egg

1 1/2 tsp. vanilla extract

1 1/2 cups all-purpose flour

3 cups rolled oats

3/4 tsp. salt

2 1/2 tsp. baking soda

1 1/2 cups raisins

Preheat oven to 350 degrees F.

Line baking sheets with parchment.

In a bowl, cream the butter until fluffy. Add the sugars. Cream together until light and fluffy. Mix in the egg and vanilla extract.

Stir together the flour, oats, salt, and baking soda in another bowl. Add to the butter mixture. Mix together. Add the raisins until well combined.

Drop tablespoonfuls* of the mixture in the baking sheets, with 2-inch intervals per cookie. Bake for about 8 to 10 minutes or until the edges are brown and crispy.

Cool on wire racks for at least 5 minutes.

* Use a 1 1/8 inch ice cream/cookie scoop (disher) for this particular recipe to obtain uniform size cookies.

VARIATION: Use chocolate chips instead of raisins.

by Sulit.com.ph (MissPersephone)