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Measuring Cookie Dough: Scoop about ¼ cup (or 60g) of cookie dough and place it onto the lined baking sheets. Add a few extra chocolate chips on top for added chocolaty goodness. Baking and Cooling: Bake the cookies for 10-12 minutes, or until the edges are slightly golden brown, and the top is still light in color.
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Sift together the flour, salt, and baking soda in a small bowl. Add to the mixer, and mix until just combined. Place the granulated sugar for rolling in a small bowl. Using a 2 Tbsp cookie scoop, scoop balls of dough (about 45g each) onto the prepared baking sheets.
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Preheat oven to 350°F. Grease or line two baking sheets with parchment paper. In a large bowl, mix the butter with a wooden spoon until it is light and fluffy. Add 1 cup of sugar and mix until well combined. Add remaining sugar and mix well. Add the egg, vanilla, and salt; mix to combine. Add flour in three additions, mixing until the flour is.
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In a medium sized pot, on the stovetop over medium heat, add the butter, milk and sugar. Stir mixture occasionally and bring it to a boil. Once mixture reaches a boil, set timer for 1-minute. 2. After 1-minute, remove the pot from the stove and stir in the white chocolate chips, vanilla extract, salt, and half of the oats.
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Add vanilla extract and stir. Add 1 ½ c of oats to the saucepan and stir. Add ½ of the instant pudding and stir. Add the remaining pudding and mix until you can't see the pudding mix. Break up any pudding lumps that may be in the mix. Add in the remaining oats and mix well.
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Add the milk, sugar, and butter to a saucepan. Mix and heat over medium heat until the mixture comes to a boil. Allow it to boil for exactly one minute, then quickly remove from heat. Add vanilla extract and stir. Add 1 ½ c of oats to the saucepan and stir until well combined. Then, add the instant pudding and stir.
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Prepare the cookie dough: Whisk together flour, salt, and baking soda in a medium bowl. Place butter and sugar in a large bowl; mix with an electric mixer at medium speed until fluffy and well combined, about 2 minutes. Beat in vanilla, then beat in egg. Add flour mixture; beat at low speed until just combined.
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Line your cookie sheet with parchment paper and preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda,and put the flour mixture to the side while you complete the next step. In a large bowl, cream together the unsalted butter and 1 ½ cups sugar until light and fluffy.
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In a large bowl, cream the butter, granulated sugar, eggs, milk, and vanilla substitute (milk or almond extract). I like to beat the mixture for 2-3 minutes for a lighter, chewy texture. In a separate bowl, combine all purpose flour and baking powder. With the mixer running in wet ingredients, gradually mix in the flour mixture/dry ingredients.
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Using a hand mixer, mix on medium speed to cream the ingredients together until well combined. Add the eggs one at a time. Mix at low speed until blended. Once both eggs are combined with the wet ingredients, the dry ingredients are ready to be added. Next, add ½ of the dry ingredients into the wet ingredients.
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Place in the oven for around 10 to 12 minutes. The surface of the cookies should be golden brown. The cookies are not going to be firm at this point, they will still seem very soft and malleable. Allow the cookies to cool and harden slightly on the baking sheet for around 5-10 minutes.
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Beat on medium for about 30 seconds until mixture starts to smooth out and lighten in color. Slowly add about ½ cup of the dry mixture at a time and beat on low after each addition. As soon as all of the flour has been added, stop beating. Stir in the chocolate chips.
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In a large mixing bowl, cream together butter and granulated sugar. Mix in eggs and vanilla until combined. Add salt, baking powder and flour. Mix until well combined. Cover and chill for at least one hour in the refrigerator. Preheat oven to 350 degrees F.
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Preheat oven to 350 F. Mix flour, baking soda and salt in a medium-sized bowl and set aside. In a separate bowl add sugar and softened butter. Mix together with a wooden spoon until the mixture becomes creamy and smooth. Add eggs, one at a time, to the butter mixture and blend thoroughly.
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Instructions. Preheat Oven to 180°C / 350°F (160°C fan). Line 2 baking sheets with parchment paper. Beat butter and sugar in a large bowl until creamy (1 minute on speed 5) Add egg and vanilla, beat until completely combined. Add flour, baking powder, and salt.
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