Check out these recipes! Very simple and something else to do with sourdough starter! I won’t post each recipe but check out this picture of the finished cookies!
These would be awesome with Nutella!
These cookies look great, taste yummy, and are simple to make. I use real peanut butter, without all the sugar and hydrogenated oils, but you can use whatever you like for this recipe. You can also use homemade chocolate chips or store bought. I made these for the first time to take on a hiking trip last year. They were a big hit and I’ve been making them ever since.
Peanut Butter Chocolate Cookies
- 1/2 cup butter
- 1/2 cup peanut butter
- 1 cup sugar (1/2 cup if using ground Demerara sugar)*
- 1 egg
- 2 T milk
- 1 tsp homemade vanilla extract
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup homemade chocolate chips or other chocolate chips
*I use half this amount, because we do not eat sugar often.
In a mixing bowl, cream butter, peanut butter, and sugar.
Add egg, milk, and vanilla. Combine flour, baking…
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While taking a much needed sabbatical, I have been cooking and baking … a lot! Because I am how I am, I have been trying recipes from my latest cookbook. I received this cookbook from my Mother-In-Law and I love it! It’s Betty Crocker’s Picture Cook Book from around 1958.
So, I wanted cookies. I found this Chocolate Chip Cookie recipe and absolutely love it! These cookies are not as sweet, salty, and grainy as Nestlé’s Toll House cookie recipe (which can be viewed here: http://www.verybestbaking.com/recipes/specialty/nth-detail-occc.aspx). Since I used Ghirardelli 60% Cocoa Chips (which are larger) I doubled everything in the recipe except chocolate chips.
Chocolate Chip Cookies
Glamorous, crunchy, rich with chocolate bits and nuts.
Also known as “Toll House” Cookies … from Kenneth and Ruth Wakefield’s charming New England Toll House on the outskirts of Whitman, Massachusetts. These cookies were first introduced to American homemakers in 1939 through our series of radio talks on “Famous Foods from Famous Eating Places.”
- 2/3 cup soft shortening (part butter)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 egg
- 1 teaspoon vanilla
Sift together and stir in:
- 1 1/2 cups sifted Gold Medal Flour*
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
* For a softer, more rounded cookie, use 1 3/4 cups sifted flour.
- 1/2 cup cut-up nuts
- 6-ounce package semi-sweet chocolate pieces (about 1 1/4 cups)
Drop rounded teaspoonfuls about 2″ apart on ungreased baking sheet. Bake until delicately browned … cookies should still be soft. Cool slightly before removing from baking sheet.
Temperature: 375 degrees F
Time: Bake 8 to 10 minutes
Amount: 4 to 5 dozen 2″ cookies.