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The comfort cookies you’ll want to bite into this Fall

kyle.mack | posted Wednesday, Oct 9th, 2019

Soft and Chewy Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Makes: 26

Cook Time: 10 minutes

Total Time: 20 minutes

Makes: 26

 

INGREDIENTS

1/2 cup (125 mL) Becel® Original

1 1/4 cups (300 mL) all-purpose flour

1 tsp (5 mL) baking soda

1/2 tsp (2 mL) salt

1/2 cup (125 mL) firmly packed light brown sugar

1/4 cup (60 mL) granulated sugar

1 egg

1 tsp (5 mL) vanilla extract

1/2 cup (125 mL) HERSHEY’s CHIPITS Semi-Sweet Chocolate Chips

1/4 tsp (1 mL) flaked sea salt

 

DIRECTIONS

  1. Preheat oven to 375°F (190°C). Combine flour, baking soda and salt; set aside.

 

  1. In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in chocolate chips.

 

  1. Drop heaping tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.

 

  1. Remove from oven; sprinkle with flaked sea salt. Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.

Tip: Add 1/2 cup (125 mL) finely chopped pecans or walnuts to cookies, if desired.

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Spiced Caramel Snickerdoodles

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Makes: 26

 

INGREDIENTS

1/2 cup (125 mL) Becel® Original

1 1/3 cups (325 mL) all-purpose flour

1 tsp (5 mL) baking soda

1 tsp (5 mL) cream of tartar

1/4 tsp (1 mL) salt

3/4 cup (175 mL) granulated sugar, divided

1/4 cup (60 mL) firmly packed light brown sugar

1 egg

1 tsp (5 mL) vanilla extract

1/2 cup (125 mL) HERSHEY’S CHIPITS Sea Salt Caramel Chips

2 tsp (10 mL) ground cinnamon

1/2 tsp (2 mL) each ground ginger and nutmeg

1/4 tsp (1 mL) cayenne pepper

 

DIRECTIONS

  1. Preheat oven to 375°F (190°C). Combine flour, baking soda, cream of tartar and salt; set aside.

 

  1. Beat together Becel® Original, 1/2 cup (125 mL) granulated sugar and brown sugar in a large bowl. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in sea salt caramel chips.

 

  1. Stir together remaining sugar, cinnamon, ginger, nutmeg and cayenne pepper in a shallow bowl or plate.

 

  1. Roll tablespoonfuls of dough into balls. Roll balls in sugar mixture, then place on ungreased baking sheets, about 2 inches (5 cm) apart.

 

  1. Bake for 8 to 10 minutes or until edges are golden. Let cool for 2 minutes on rack; transfer cookies directly to rack and let cool completely.

Tip: For Spiced Caramel Snickerdoodle Sandwich Cookies, simply spread cream cheese frosting and store-bought caramel sauce between 2 cookies.

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