Here’s the recipe right off the back of the good old imperial margarine box. I’ve always frowned a bit upon baking with margarine. One day I was in a pinch for cookies and out of butter. I went with what I had, gave this a try and it’s been my go to bake sale cookie since.
Is this the best chocolate chip cookie? Certainly not. Nothing beats butter. So why bake this cookie, you ask. Simple – it’s cheap to make, pretty much fool proof to bake and turns out great every time. A little crunch on the outside and chewy and chocolatey in the inside. A quick and easy cookie to make, you can turn out a few dozen of these in no time.
The recipe is pretty straight forward. The one comment I’ll make is that the recipe calls for margarine – not softened or at room temperature. I’ve seen these cookies made with softened margarine and they turn out a bit thin and flat. Although it’s harder to cream cold margarine – take the time and do it right. Cut the margarine into 1 inch chunks – it’ll make the job a little easier. Cream together sugars and margarine. Beat in egg, vanilla and baking soda. Mix in flour by hand. Mix in chocolate chips or whatever goodies you’d like to add. I usually add Reese’s Pieces and chocolate chips. It’s mini M&M’s and chocolate chips if I’m baking for a school function. Drop by tablespoonfuls onto an ungreased cookie sheet. Bake for 9-10 minutes or until edges are lightly golden. Recipe yields about 3 dozen, +/- a few depending on size of tablespoons.
That’s it folks. You now have no more excuses to not drop off a few dozen cookies at the next community, church or school event or bake sale. Help your local cause make a few bucks and make the world a little sweeter, one cookie at a time.
Thanks for reading…happy baking!
XOXO
-Amanda-
Imperial Margarine Chocolate Chip Cookies - The BEST Bake Sale Cookies
Ingredients
- 3/4 cup Imperial margarine 1 1/2 sticks
- 2/3 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon baking soda
- 2 cup flour
- 2 cup chocolate chips or other candy chips
Instructions
- Preheat oven to 375°.
- Beat margarine with both sugars in large bowl with electric mixer.
- Beat in vanilla, egg and baking soda.
- Stir in flour, by hand, until blended.
- Stir in chocolate chips.
- Drop mixture by heaping tablespoonfuls, 2 inches apart, on an ungreased baking sheet.
- Bake 9-10 minutes or until edges are golden. Cool on baking sheet for 2 minutes.
- Remove cookies to wire racks and cool completely.
Thanks for the recipient and instruction. I accidentally thew the back of the box recipient away and ran out of butter. You saved us, in a pinch, and we have christmas cookies. Thank you and God Bless, Merry Christmas. p.s. the tip on cold margarine was great!!
Thank u so much for this recipe! I wanted to try cookies using imperial since it’s much cheaper than real butter and came across this one. I gotta say this is the one of the many cookie recipes that I’ve tried that actually turned out really good! This will definitely be my go to chocolate chip cookie recipe. Thanks for sharing.
Great easy recipe that was delicious! And budget friendly:) thank you!
Hi, I was wondering if anyone has ever made this recipe, then frozen balls of the dough to bake at a later date. I’d like to get ahead of Christmas baking by having the dough made and stored in the freezer in the size ready to put on a cookie sheet and bake.
This is a bit late but I froze mine for my new years eve get together and they turned out great! I cooked them for about three minutes longer than it said and they were perfect
Hi,Today is Saturday,December 1,2018.I knew there was a recipie for chocolate chip cookies using margarine,I googled your website,which I am a proud member of,and came up with this recipie,for chocolate chip cookies using margarine,not many recipes use margarine,I’m so glad,because I’m out of butter.Cookies came out beautiful,the dough in resting in the refrigerator,ready to bake.Thank You so much,Mele Kalikimaka,from Hawaii.
Hi everyone,
I know this recipe was posted a few years ago but I am thankful to have found it! Everytime I make these cookies they turn out fantastic and this has become the only cookie recipe I use! Thank you for sharing it 🙂
Thumbs down. Cookies were like mini-cakes. Needs more butter for sure! And where’s the salt?
The margarine has salt in it. That could be 2hy no added salt.
I didn’t think this was a good recipe. It’s not much flavor. Now the jumbo chocolate chip recipe on this site is out of this world!!
I love this recipe. I think it’s the best have made and so economical because it calls for margarine instead of butter. I doubled the recipe and used one bag of mini chocolate chips, which is less than the recipe recommends. This is my second time making it. I especially like that the margerine doesn’t have to be softened and the dough doesn’t need to be chilled like other chocolate chip cookie recipe. I baked two dozen and will be freezing individual cookie balls so that we can have freshly baked cookies whenever we crave them.
Hi Amanda! I’m so relieved to finally go back to using margarine in my cookie receipts again. With your recipe, my cookies turned out perfectly crunchy around the edges and softy and airy in the center. And the taste is amazing! Idid, however, add the baking soda to the flour mix and not the wet mix. I guess it’s a little hard to teach this ole dog new tricks! Thanks for the recipe! Shawn
I made this recipe and everyone loved it. The cookies didn’t last long. I did do a few things differently though. I made a double batch but I used the smaller chocolate chips (minis) and used less than the recipe calls for because it had plenty. I also added 1/2 teaspoon baking powder as baking soda because it makes the cookies fluffy instead of flat. I’ve also added chopped walnuts to the recipe before which was very tasty.