Drop Cookie Dough the kids can eat!

in , by Linda A Kinsman, Tuesday, December 06, 2011

  Dark Chocolate Chip Cookies

Baking season is in full swing at our house and as December elbowed out November, I pulled out this tried and true drop cookie recipe. I clipped this from the local Williamson County Parent magazine in 2005.
You are going to love these simple, yummy cookies! Our plate didn't look like that for long.
The very best part is this is a no egg recipe so your kiddies~ and you can eat the dough!
Stir up a batch of fun and happy memories today with your family. Enjoy!

The Basic Chocolate Chip Drop Cookie

Yield: 3 to 5 dozen, depending on cookie size
Prep Time: 5 minutes
Cooking Time: 9 to 11 minutes (longer with larger cookies)


·         2 cups (1 12-ounce bag) chocolate chips
·         2 sticks butter, margarine or shortening, softened
·         1 ½  cups sugar (or brown sugar or both blended)
·         3 tablespoons water
·         3 tablespoons oil
·         2 teaspoons vanilla
·         2 ¼ cups flour
·         2 teaspoons baking powder
·         1 teaspoon baking soda
·         1 teaspoon salt


1.       Preheat oven to 375°.
2.       In large mixer bowl, beat margarine and sugar until creamy.
3.       Beat in water, oil, and vanilla.
4.       Stir together dry ingredients, gradually add to sugar mixture.
5.        Drop dough by rounded spoonfuls onto ungreased cookie sheets.
6.       Bake at 375° for 9 to 11 minutes, until golden.
7.       Leave on cookie sheets for a few minutes, then transfer to cooling racks. Store in an airtight container.

I've also baked up a few dozen Old Fashioned Oatmeal Raisin Cookies which turned out really well I think in large part because I used dark brown sugar.

What is your favorite cookie recipe? Please share!
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