Cookie recipe?!?

I need a chocolate chip cookie recipe. I want the cookies ';melt in your mouth'; good. Anyone have an award winning good recipe???Cookie recipe?!?
Nestle Toll House cookies





the secret to keeping them soft, take them out a couple minutes before they are done, golden brown but still soft in the middle, let them cool 5 minutes on the cookie sheet USE BUTTER





2 1/4 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon salt


1 cup (2 sticks) butter, softened


3/4 cup granulated sugar


3/4 cup packed brown sugar


1 teaspoon vanilla extract


2 large eggs


2 cups (12-oz. pkg.) NESTL脡庐 TOLL HOUSE庐 Semi-Sweet Chocolate Morsels


1 cup chopped nuts








Directions:


PREHEAT oven to 375掳 F.





COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.





BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.Cookie recipe?!?
Oatmeal Chocolate Chip cookies...





1 Cup Butter


1 Cup packed Brown sugar


3/4 Cup white sugar


Combine until fluffy


3 tsp Vanilla


Add 2 Eggs one at a time beat until smooth





add 1 tsp baking soda


2 Cups oatmeal


2 TBLS water


1 cup flour


Add remaining ingredients and beat until smooth. If it is still sticky add a little more oatmeal and then 1/2 cup more flour (a little at a time until no longer sticky. Add in Chocolate chips...really chocoatey add a full bag ) Semi-sweet works best.





Preheat oven to 350. Put cookies on cookie sheet about 1/2 inch apart. bake for 9-12 minutes or until golden brown. Cool on cooling rack.





To be quite honest we like these cookies so much that a lot of times they don't make it to the oven because we have eaten all the dough...hope you like them!
CHOCOLATE CHIP COOKIES


Active time: 35 min Start to finish: 2 hr


3 cups all-purpose flour


1 1/2 teaspoons baking soda


1 1/2 teaspoons salt


2 sticks (1 cup) unsalted butter, melted and cooled slightly


1 1/2 cups packed light brown sugar


1 cup granulated sugar


3 large eggs


1 1/2 teaspoons vanilla


2 1/2 cups semisweet chocolate chips (16 oz)





Put oven rack in middle position and preheat oven to 375掳F. Line 2 large baking sheets with parchment or wax paper.





Whisk together flour, baking soda, and salt in a small bowl.





Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.





Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.





Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.





Cooks' note:


鈥?Cooled cookies keep in an airtight container at room temperature 3 days.





Makes about 28 large (4 1/2-inch) cookies.
The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe





2 1/4 cups all-purpose flour





1 teaspoon baking soda





1 teaspoon salt





1 cup (2 sticks, 1/2 pound) butter, softened





3/4 cup granulated [white] sugar





3/4 cup packed brown sugar





1 teaspoon vanilla extract





2 eggs





2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels





1 cup chopped nuts





COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.





BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.





PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15';x10'; jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.





FOR HIGH ALTITUDE BAKING (%26gt;5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
Must-Have Chocolate Chip Cookies








Makes about 40 cookies








Prep: 20 minutes


Bake: 10 min/batch





Ingredients





* 1 cup raisins


* 1/2 cup boiling water


* 1/2 cup peanut butter


* 1/4 cup butter, softened


* 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar


* 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs


* 1 teaspoon ground cinnamon


* 1 teaspoon vanilla


* 1/2 teaspoon baking soda


* 1/2 cup all-purpose flour


* 1-1/4 cups rolled oats


* 1 cup semisweet chocolate pieces or chunks








Directions





1. Preheat oven to 350 degree F. In a small bowl, combine raisins and boiling water; set aside.





2. In a large bowl, combine peanut butter and butter; beat with an electric mixer on medium speed for 30 seconds. Add sugar or substitute, egg, cinnamon, vanilla, and baking soda. Beat until combined. Add flour; beat until smooth. Stir oats.





3. Drain the raisins; stir raisins and chocolate pieces into oat mixture.





4. Drop by rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 40 cookies.





*Sugar Substitutes: Choose from Splenda Granular or Sugar Twin or Sweet 'N Low packets in bulk. Follow package directions to use product amount equivalent to 1/2 cup sugar. With Sweet 'N Low, you'll get about 34 cookies.





Make-Ahead Directions: %26lt; Prepare cookies as directed. Store at room temperature for up to 2 days.
Yes! My family swears by this. Use the Tollhouse Cookie recipe on the back of the Nestle Semi-Sweet morsels, but SUBSTITUTE vegetable shortening for the butter! It's awesome. We also put pecans in instead of walnuts.
go to www.cookiemadness.com, she makes a new cookie everyday and has lots of yummy recipes.
Buy a can of butter flavor Crisco and look under the label for a chocolate cookie recipe that people will rave over. A friend of mine makes them and brings them to work all the time and everyone says she should open a cookie shop. Hint: add some butter brickle bits to a batch,sit back and be prepared for the compliments.