blue bonnet margarine choc chip cookies

Name: Blue Bonnet Margarine Choc Chip Cookies
Cook time: 15 min
Yield: 4
Ingredients: 2 1/4 cup(s) flour; 1 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1 cup(s) blue bonnet margarine (melted and cooled)*; 1 cup(s) sugar; 1/2 cup(s) brown sugar, firmly packed; 2 - eggs, room temperature slightly beaten; 2 teaspoon(s) vanilla; 2 cup(s) chocolate chips; - xxxxxxxx; - i use cake flour; same amount; - i use 1/2 c of butter and 1/2 c of unsweetened applesauce

(1 RATING)

52 Pinches 1 Photo

Joey Wolf

Burlington, IA

Updated on Aug 13, 2012

A friend of my son's steered me towards this recipe. He had just lost his Mom and said this was her recipe. I have made several changes and they are noted at the bottom, so read clear to the end before you start. :0)

Rate

prep time

cook time 15 Min

method ---

yield 4 .5 Dozen

Ingredients

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup blue bonnet margarine (melted and cooled)*
1 cup sugar
1/2 cup brown sugar, firmly packed
2 - eggs, room temperature slightly beaten
2 teaspoons vanilla
2 cups chocolate chips
- xxxxxxxx
- i use cake flour; same amount
- i use 1/2 c of butter and 1/2 c of unsweetened applesauce

How To Make blue bonnet margarine choc chip cookies

Step 1

Pre-heat oven to 350* Melt blue bonnet, set aside to cool. Combine dry ingredients into a med. bowl, set aside.

Step 2

In a large bowl Beat blue bonnet and sugars by hand until combined.
Step 3

Add eggs and vanilla. Beat until well blended.
Step 4

Add flour mixture. Mix until just combined. Stir in choc. chips. Drop cookies by rounded T onto ungreased cookie sheets Bake 12-14 min until edges are crisp and middles are soft. Let stand 2 min before removing from cookie sheets, cool on wire rack completely before storing.
Step 5

CHANGES: The first change I made was: 1/2 cup of softened (not melted) butter and 1/2 cup of unsweetened applesauce both and the eggs at room temp.This reduces the amount of fat per cookie and increases the fiber a bit....you can not taste it. 2nd Change: Use Cake flour instead of All Purpose Flour.....You can make you own using DIY Cake Flour by Candy Hummer, found here on JAP. 3rd Change: compliments of Annette AKA greeneyz Chill the dough, and spoon (I use a cookie scoop) over night or at least several hours....and between each loading of the cookie sheets. Only place cookie dough on completely cooled cookie sheets.
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