Since I can’t (shouldn’t) go anywhere after work and since I have toooo many eggs – time to bake. I actually saw JoJo on Facebook making these cookies and I just happened to have her cookbook (Thank you Bensons)!
I always use the Tollhouse recipe but I have to say, these are even easier! I didn’t have “unsalted” butter so I used my regular salted butter and omitted the salt AND it’s only 1 stick of butter! All brown sugar, no white sugar.
I decided since I don’t want to gain 20 lbs staying at home, that I’d freeze 1/2 of them!
Perfect for wine, friends, friends and wine or grandkids!
They are perfect after they cool off – crunchy on the outside and chewy on the inside!
2 ½ cups of all-purpose flour 2 cups packed light brown sugar
1 heaping teaspoon baking soda 2 large eggs
½ teas sea salt 1 ½ teas pure vanilla extract
1 stick unsalted butter room temp 1 ½ cups semi-sweet chocolate chips
Preheat oven – 350 degrees. Line cookie sheet w/parchment paper. Medium bowl, whisk flour, baking soda, salt – set aside. With a stand mixer use paddle attachment, beat butter and sugar on med. high until fluffy, about 2-3 minutes. Add eggs, beat well. Add vanilla, beat well. Turn mixer off, add flour (I did ½ at a time) mix on med until blended, then turn on high for a few seconds to pull dough together. Add chips, beat on high 5 seconds. Drop by spoonfuls on cookie sheet, don’t flatten. Cook til slightly light brown about 10-11 min (I did 12). Cool on pan 1 minute then transfer cookie cooling rack to cool completely. ENJOY
Tara won 1st Place in our Homemade Soup contest at my annual Harvest Party. Not only is this soup delicious but she took it over the top with homemade grilled cheese croutons (not the goldfish, lol). Here is her recipe! Just click on the link:
Cream of Tomato Soup
P.S. If you don’t follow her blog you should – everything she makes is delicious – for reals! xoxo
I think a squirt of whip creme on top of my coffee with a sprinkle of nutmeg – would make it absolutely perfect!
Hadddd to show you these! Wow, wafer cookies have come a long way! No more plain vanilla, chocolate or strawberry. Voortman wafers actually come in several fun flavors. I think I saw Key Lime too. Soooo yummy! Your welcome.
Belley and I had a few days together last week while mom and dad had a little get-away. We were going to meet Amie, Ellie and some friends at the zoo so we made up some trail mix for a snack. Annie’s Snicker Doodle Bunnies (delicious & from Target), mini-marshmallows, raisins, Easter colored M&M’s and some Pink Princess Goldfish.
And if you’re making Bunnie Trailmix for your friends, you must have cute Bunny Snack Bags!
It’s that time of year again!!! Buy local “unfiltered” honey for your allergies- start NOW! One teaspoon/tablespoon every day, besides being delicious you have the extra benefit of keeping your allergies at bay! Andddd yes, those are pigs – salt & pepper shakers, thank you Tara!
The BEST “Artichoke Dip” Ever!
1 8oz. Block – Philadelphia Cream Cheese
1 cup Best Foods/Hellman’s Mayonnaise
1 can artichoke hearts, drained & chopped
(not marinated hearts)
1 small can chopped Ortega green chilies
1 cup grated Parmesan cheese
(I use Kraft 3-Blend Cheese in the refrigerator section)
Mix together and bake uncovered @ 350 degrees for about 30-45 minutes or until a little golden on top. Best served with Triscuits!