No-Mixer Super Easy Chocolate Chip Cookies

Posted on December 29th, 2016 by Uncategorized

A bowl of raw chocolate chip cookie dough

 

I’ve been mixer-less for the past month and it’s been positively killing me! So far I’ve only made one batch of cookies, and those cookies did not turn out at all. I tried my recipe for my favorite peanut butter cookies thinking that I’d probably be able to mix the dough by hand vigorously enough to not need a mixer, but I was wrong. I melted the peanut butter in order to keep the dough from being too thick so it would be easier to mix, but then the dough was too runny… Anyways, the moral of the story at that point was that until I got my mixer back I would not be able to bake any more cookies.

My grandma saved the day. When looking through a notebook of my grandma’s favorite recipes I saw “no-mixer” chocolate chip cookie recipe and flipped out with excitement. So if you’re without a mixer, or simply want to do things the old-fashioned way, you’ve got to try this one out. It’s so simple and delicious I’m really not sure why I’ve ever made cookies any other way.

 

Ingredients:

2½ cups flour

1 tsp salt

1 tsp baking soda
1 cup packed light brown sugar
1 cup granulated sugar
1 cup melted butter
2 eggs
2 tsp vanilla
1 cup chocolate chips

Directions:

First, whisk together the flour, salt and baking soda in a medium sized bowl.

In a large bowl whisk the brown and white sugar until they’re incorporated and then add the melted butter and whisk really well. Add the eggs one at a time, and then the vanilla, whisking in between.

Add the dry ingredients to the sugary buttery egg mixture (yum), and stir them so they’re totally combined. Set that whisk aside; a spatula or large spoon will work best for this. Mix in the chocolate chips, and refrigerate for about 10 minutes. (If you’d like, scoop the dough into balls and then refrigerate them.)

While the dough is getting chilled preheat your oven to 375ºF.

If the dough hasn’t already been scooped into balls do that after it has chilled for 10 minutes, and bake for 10-12 minutes, watching them carefully until they turn golden brown. Let cool on baking sheet for about a minute, and then carefully transfer the cookies to a plate to finish cooling.

Enjoy!


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