Killer Chocolate Chip Cookie Recipe:
Ingrediants.
3 One (1) dollar bills.
1 Quarter
2 pennies
Approximately one (1) gallon of unleaded gasoline
Pour gasoline into microwave save gas tank, with automobile attachment.
Lightly drive automobile to 7-11
Fold in dollars, quarter and pennies into clerks hand
Let sit for 10 minutes while driving back to your house
No need to let cool. Enjoy your Chips Ahoys.
The problem with the chocolate chip recipe I use at work is that it’s so large. I mean, it starts with five pounds of sugar, twenty eggs and so on. Maybe I could try and cut it down, but a couple of the ingredients are weighed rather than measured. Hmmm. give me a little time here.
It’s gonna have to be tomorrow. Something is wrong with my floppy that the recipes are on
Post your citation. Don’t say your post is your cite because that’s just tacky.
^^^ I was just pointing out what I have seen said here by one of those that are in charge of this place. 
God bless you and them always!!!
Holly
Dord, please check your PMs! Thank you.
Is oatmeal chocolate chip ok?
Ingredients:
1 cup flour
1 cup rolled oats
2 eggs
1/2 brown sugar
1/6 cup white sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter
1 tsp vanilla extract
1 cup chocolate chips
*Cranberries
*Cinnamon/Nutmeg
*Optional things
Directions:
I like to make some tiny and bite-sized and then the rest proper cookie size. Mmm.
35 pages now? 30-fucking-5?
I still don’t care who James Otto is.
No one does. The thread is about Famous Amos now.
Thanks, Biffy. 
Check your PMs!
If you do not care, why are you even here then?
God bless you and him always!!!
Holly
I like cookies …
I like cookies too, especially triple-choc ones, but I’d rather have a PM. 
5 pounds granulated sugar
2-1/2 pounds butter
8 ounces butter flavored oil
1-1/4 cups honey
2 tablespoons vanilla
60 ounces chocolate chips
20 eggs
11-1/4 ounces peanut butter
14 ounces brown sugar
2.4 ounces salt
6.8 ounces baking soda
134.8 ounces flour(about 26-1/4 cups)
Cream together the sugars, the fats, the honey and vanilla. Blend in the eggs. Mix together the dry ingredients and the chips and add to the sugar mix, blending well. Scoop out into cookies of desire size and bake. These don’t spread on their own, so it’s necessary to flatten them some before baking at 350 degrees Fahrenheit.
I will try this recipe, because your posting name is “Baker”. Don’t let me down. I take chocolate chip cookies very seriously.
Ok, faithfool, let’s have it. I’m as nosy as the next man.
I feel that I have to add a yummy cookie recipe here, as well. Plus, I’m also nosy.
Flourless Peanut Butter Cookies
1 C. Peanut Butter (smooth or crunchy)
1 C. Sugar
1 large Egg, lightly beaten
1 teaspoon Vanilla Extract
* Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.
* Mix the peanut butter, sugar, egg and vanilla until well combined.
* Using a medium disher, scoop about 1 1/2 tablespoons of dough, and place 1 1/2" apart onto the baking sheet. If you don't have a cookie scoop, drop the dough with a spoon.
* Flatten the dough balls the tines of a fork, making a cross pattern on the cookies.
* Bake the cookies for 10-12 minutes until they are golden around the edges.
How many will this make, seems like a ton?
Baker’s a baker.
A ton would seem to be par for the baker’s course of course. 
My WAG is 20 dozen or so; it looks to be about 5 times the amounts on the chocolate chip bags.
ETA and it’s a baker’s ton, which is 1 more than a regular ton 
I’ve always had good luck just using the recipe on the back of the chocolate chip bag. Using milk chocolate chips makes my husband a very happy man. Simple happiness is a big glass of milk and warm home-made chocolate chip cookies.
There’s a variation where you use fresh (soft) jujubes, quartered, instead of chocolate chips, and I like that just fine as well. They get nicely chewy.
This is why I’m fat.
Savannah, I like using the milk chocolate chips, too. Very tasty. I also tend to use half the amount of baking soda that cookie recipes call for, because the cookies turn out much more fluffy that way.
I’m diabetic, and I’m trying to talk myself into making the flourless peanut butter cookies with Splenda. I don’t know if I’ve got the guts to do it, though. I may go a bit crazy in a few days, and give it a shot. Just to see if they’re as horrid as I think they’ll be, or if they’re actually palatable, which I seriously doubt.