SLICE AND BAKE OATMEAL RAISIN COOKIES RECIPES

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TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES RECIPE - FOOD.CO…



Tate's Bake Shop Chocolate Chip Cookies Recipe - Food.co… image

These are the best thin and crispy type of chocolate chip cookies! The recipe hails from Tate's Bake Shop in Southampton, NY. The owner, Kathleen King has a cookbook with a forward by Ina Garten (Barefoot Contessa) and the recipe is in that book, although I found it on-line. I tried these cookies this summer after my friend, Jane, turned me onto them. I had been buying them but now that I can make them, I'm saving a ton (of $) but gaining a ton(of weight)! Click on this link for photos and info. http://www.tatesbakeshoponline.com/store/ Rachael Ray featured Tate's in her Hampton's on $40. a day (she could only afford one raspberry square! - I posted the recipe here recipe #237056 . Enjoy with cold milk! *Reviewer Chef Crazed Tyler is right about the brown sugar and I have changed the amount here to reflect the proper amount! Thank you!

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter, 2 sticks
3/4 cup sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Grease or line 2-3 cookie sheets with parchment paper.
  • In a large bowl, stir together flour, baking soda and salt.
  • In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
  • Add eggs to the butter mixture and mix them lightly.
  • Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
  • Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
  • Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
  • Remove from oven and allow to cool on wire racks.

Nutrition Facts : Calories 689.1, FatContent 37.1, SaturatedFatContent 22.5, CholesterolContent 107.5, SodiumContent 679.6, CarbohydrateContent 89.8, FiberContent 3.3, SugarContent 61.8, ProteinContent 6.8

TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES RECIPE - FOOD.CO…



Tate's Bake Shop Chocolate Chip Cookies Recipe - Food.co… image

These are the best thin and crispy type of chocolate chip cookies! The recipe hails from Tate's Bake Shop in Southampton, NY. The owner, Kathleen King has a cookbook with a forward by Ina Garten (Barefoot Contessa) and the recipe is in that book, although I found it on-line. I tried these cookies this summer after my friend, Jane, turned me onto them. I had been buying them but now that I can make them, I'm saving a ton (of $) but gaining a ton(of weight)! Click on this link for photos and info. http://www.tatesbakeshoponline.com/store/ Rachael Ray featured Tate's in her Hampton's on $40. a day (she could only afford one raspberry square! - I posted the recipe here recipe #237056 . Enjoy with cold milk! *Reviewer Chef Crazed Tyler is right about the brown sugar and I have changed the amount here to reflect the proper amount! Thank you!

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter, 2 sticks
3/4 cup sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Grease or line 2-3 cookie sheets with parchment paper.
  • In a large bowl, stir together flour, baking soda and salt.
  • In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
  • Add eggs to the butter mixture and mix them lightly.
  • Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
  • Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
  • Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
  • Remove from oven and allow to cool on wire racks.

Nutrition Facts : Calories 689.1, FatContent 37.1, SaturatedFatContent 22.5, CholesterolContent 107.5, SodiumContent 679.6, CarbohydrateContent 89.8, FiberContent 3.3, SugarContent 61.8, ProteinContent 6.8

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