Miriam Pascal's Best Ever No Butter Chocolate Chip Cookies

Name: Miriam Pascal's Best Ever No Butter Chocolate Chip Cookies
Total time: 1500 s
Yield: 50 servings
Cuisine: American
Ingredients: 1 cup vegetable oil; 1 cup brown sugar; 1/2 cup granulated sugar; 2 tsp vanilla extract; 1 tsp baking soda; 2 eggs; 2 tbsp cornstarch; 2 1/2 cup flour; 1 1/2 cup chocolate chips

Ashlee @ShepFam

I was looking for cookie recipes online that were a little healthy and used alternative ingredients. I came across the website "overtimecook.com" and found the author Miriam Pascal's recipe for these cookies, that were margarine/butter free. She tells you not to stray from the directions or they won't come out as desired. I follow exactly what it says and mine come out great every time. I read comments on her page about adding (1tsp) salt. I tried that one time and they seemed more stiff. They usually come out really soft and moist and actually stay that way even when stored in tupperware for days. Hope you all enjoy this easy and delicious recipe as much as I do!!
P. S. I should rename these the "Don't Turn Around" Cookies, as in the minute you turn around your family sneaks in and keeps eating them before you can let them cool or store them lol!!!

Saved

Ingredients

25 mins

50 servings

1 cupvegetable oil
1 cupbrown sugar
1/2 cupgranulated sugar
2 tspvanilla extract
1 tspbaking soda
2eggs
2 tbspcornstarch
2 1/2 cupflour
1 1/2 cupchocolate chips

Saved

Steps

25 mins

1

Preheat oven to 375°. Line 2 baking sheets with parchment paper and set aside.
2

In a stand mixer, beat together the oil and sugars until smooth and creamy.
3

Add the vanilla, baking soda, eggs, and cornstarch, beating well to combine after each addition. Add flour and beat until just combined. Add chocolate chips and stir to combine.
4

Scoop the dough using a medium cookie scoop (or a heaping tablespoon) onto prepared cookie sheets. Bake for 8-9 minutes, until the tops are set. Do not overbake!
5

When removing from oven, set aside to cool off for 1 or 2 minutes. Then use a spatula and put them on several wire racks. Wait a while until the cookies are completely cooled to store them.
6

***Sidenotes: If you don't have a stand mixer, you can probably use a hand mixer or mix it by hand but it'll be more work. Also, I bought a small cookie scoop and it yields more cookies out of it. Lastly, I 'double team' when taking them out of the oven. Since it can yield 50 cookies, once a cookie sheet comes out of the oven, the next goes in. I let it cool for a minute and put on the wire racks then change the parchment paper and start putting the next batch on that sheet to get ready to put into the oven when the current batch comes out.

Saved

Cooksnaps

Saved

Ashlee @ShepFam

on July 17, 2015 17:34

I love to bake. I recently purchased a Nutri Ninja Blender and a KitchenAid stand mixer. Trying to balance sweets and healthy smoothies and other concoctions I can make with my blender. :)