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Piled high with chocolate chip cookies!

3 Apr

My husband is in the process of testing for a deputy sheriffs position in some of the surrounding counties. He took a day off to do his physical fitness exam, so I made him a few dozen chocolate chip cookies to show how awesome he is doing. Little did I know that this recipe was going to make probably six dozen. Now, I’m not positive on that number so don’t get upset if you make this recipe and only get five dozen.

I got this recipe out of the cookbook Taste of Home Baking. They were so delicious, but I only had a bite or two. So, now I’m looking at the book with it’s recipe and yes, indeed it made six dozen plus another five. Yes, 11 dozen. I’m proud or maybe ashamed to say my husband ate all of them except for maybe six that we gave to my dad.

Let’s get to this recipe. You can always cut the recipe in half and I probably would have if I looked at what it yielded. I was just anxious to throw everything in my beautiful mixer and give it a whirl.

Chocolate Chip Cookies

1 c. butter, softened

1 c. shortening

2 c. packed light brown sugar

1 c. sugar

4 eggs

2 t. vanilla

4 1/2 c. all-purpose flour

2 t. baking soda

2 t. salt

2 c. (12 oz.) semisweet chocolate chips

1 c. chopped pecans

In a large bowl, cream the butter, shortening, and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, and salt; add to creamed mixture and mix well. Stir in chocolate chips and nuts (dough will be sticky).

Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10-12 minutes until lightly browned. Remove to wire racks.

I didn’t add pecans to my cookies because I’m just not big on nuts in my cookies. I found that the cookie sheets didn’t need greased. I just placed some parchment paper on my baking sheets and placed them on there. I also used a small cookie scooper to drop my cookies so they were all about the same size.

This recipe has even been Muffin Man tested.

On another note, if anyone is trying to keep track of my weight loss, I have lost 31 pounds all together. If you’re wondering how I do it, it’s not by eating my baked goods. That’s for sure!

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Malted Milk Cookies

17 Jan

I started to put together a recipe for malted milk cookies. I think it could use some tweaks but my husband says, “ohh, they’re so good.” They’re buttery, crispy, and chewy. I can’t wait to share it with everyone. It’s the first recipe I’ve actually wrote down that I’ve made.

The other night Wesley, my husband, informed me I need to get more creative with my pictures. He was looking at our camera and said they were boring. So, this is my first attempt to being more creative.

Malted Milk Cookies

1 c. butter, room temperature
1 1/4 c. sugar
1 egg
1 T. milk
1 t. vanilla extract
1/2 c. malted milk
1/2 t. salt
1/2 t. baking powder
1 t. baking soda
2 c. all-purpose flour
5 oz. box of whoppers, coarsely chopped

Preheat the oven to 350 degrees. In a bowl, mix together the butter and sugar until creamy. Add the milk, egg, vanilla, and malted mix and continue mixing until just combined. In a separate bowl, add salt, baking powder, baking soda, and flour. Combine flour mixture into the wet mixture. Stir in the coarsely chopped whoppers. Place on an ungreased baking sheet and bake for 10 minutes until the edges are lightly brown.

Mine yielded about three dozen with a small cookie scoop.

 

So crunchy and chewy..

5 Jan

Okay, like I’ve been promising I have indeed baked some chocolate chip cookies. “Classic” chocolate chip cookies to be exact. I found the recipe on pinterest.com. Sometimes or maybe most of the time I go ahead and change recipes around to my liking, but this one was perfect on its own. I did, however, decide to cut the recipe in half because it’s huge! So, enough with talking it up. Here it is.

“Classic” Chocolate Chip Cookies

yields 5 to 6 dozen

1c. vegetable shortening
1c. butter
1 1/2c. white sugar
1 1/2c. brown sugar
3 eggs2 t. vanilla
5 3/4 to 6c. flour
1 1/2t. baking soda
1 1/2 t. salt
2 12oz bags of chocolate chips

Mix together the first four ingredients. Add the eggs and vanilla and mix for at least three minutes. The batter will look extremely creamy.

In a separate bowl, combine flour, baking soda and salt. Add half of the flour mixture to the wet mixture and mix. Then add the rest of the flour mixture. Mix in the chocolate chip cookies.

Use a small cookie scoop and scoop onto an ungreased cookie sheet. Bake at 350 for 8 to 9 minutes.

The recipe came from dana-made-it.com. I’m very happy with them and apparently my husband was also.  He didn’t even share any with his co-workers today. He normally takes all of my baked goods in and shares them. I have my own little personal fan club there.