Desserts
Cookies
Difficulty Rating 2 & 3
Source: inmykitchen1
TRIED AND TRUE!!! This recipe has been in my family for years. It’s always a great favorite, no matter which version is made! The Hazelnut-Chocolate Cookies I created today! What a hit!
Versions (See below recipe)
- Chocolate Chip Cookies
Sugar Cookies
Cinnamon-Spice Cookies
Hazelnut-Chocolate Cookies
Main Ingredients:
- 1 cup butter, margarine or shortening
1/2 cup oil (vegetable, canola or peanut)
1 1/2 cups sugar
3/4 cup brown sugar
3 eggs
1 1/2 tsp vanilla
3 3/4 cups flour
1 1/2 tsp baking soda
1 tsp salt
Preheat oven to 350°F.
Cream together the butter, oil, sugar and brown sugar. Add eggs and vanilla and beat well. Add dry ingredients and mix well. Drop from tsp onto ungreased cookie sheets 2 inches apart. Bake for about 10 minutes. Transfer to cooling racks immediately.
Chocolate Chip Cookies
Add 12 ounces chocolate chips after mixing in the dry ingredients. Bake as directed.
Sugar Cookies
After dough is mixed, drop from tsp onto ungreased cookie sheets. Gently pat so tops are flattened, but don’t “mush” them down. Sprinkle with additional sugar. Bake as directed.
Cinnamon Spice Cookies
Add 1 1/2 tsp cinnamon and 3/4 tsp nutmeg to dry ingredients before mixing together. Bake as directed.
Hazelnut-Chocolate Cookies
Omit brown sugar. Change sugar to 2 cups, change butter to 3/4 cup. Add 3/4 cup Hazelnut Cream (Nutella®), and add just after you beat in the eggs. Blend in well until there are no streaks. Set aside an additional 1/4 cup sugar. Add dry ingredients and mix well. Mix in 1/2 cup chopped hazelnuts. Roll dough into 1-inch balls, and roll in reserved sugar. Place balls on cookie sheets about 2 inches apart and bake for 12 minutes. When cooled, if desired, you may drizzle melted chocolate chips across the tops, but be sure to refrigerate to help “set” the chocolate.
Yield: Cinnamon Spice or Sugar Cookies: 4 – 4 1/2 dozen cookies (about 2 inches each)
Chocolate Chip or Hazelnut Chocolate Cookies: 5 dozen cookies (about 2 inches each)
