So you know how like 80 years ago I promised ya’ll Christmas cookies? I’m fiiinally posting my first Christmas cookie recipe…after New Years…whatever.So this year for Christmas everyone got their favorite kind of cookie; up first is my CousinMichael whose favorite kind of cookies (for like forever) are chocolate chip. For as long as I can remember we’ve made chocolate chip cookies from the recipe in the Toll House Cookbook; the cookies are a classic and they come out crisp with morsels of chocolate. This year though (mostly cause I was home after surgery) I attempted and conquered BFFMandy’s Chocolate Chip Cookies. These cookies are soft, chocolate-y, pillows of awesome-ness. This recipe makes like a zillion cookies (I stopped counting after 11 dozen) and my family gobbled them up. One of my most favorite things is that you can mix and match your chips. I used a blend of milk and dark chocolate, but BFFMandy usually uses a mix of chocolate and peanut butter chips. So seriously if you’re jonesing for a chocolate chip cookies, make these ones.
BFFMandy’s Chocolate Chip Cookies
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
2 teaspoons vanilla extract
4 cups semisweet chocolate chips (I used two 12oz bags, I could have used two and a half).
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Today was our bazillionth annual Christmas cookie baking day. We made chocolate crinkles, sugar cookie cut-outs, Italian wedding cookies, gingersnaps, and peanut butter cup cookies. There are still shortbread cookies and cherry winks to be baked, but I took lots of pictures. I will have pictures and recipes soon.
Baking is one of my favorite things. I like to bake just because I can and baking is my go to coping mechanism when I’m feeling especially stressed/anxious/nervous. I’ve actually said to multiple people “I just feel like I need to bake something.” And Sunday is apparently baking day around here. Today’s project was pumpkin scones and I also baked calzones for dinner. It’s been a day of successful and yummy kitchen projects. But today’s blog is actually about last week’s Sunday baking say project. Snickerdoodles!! I love snickerdoodles, they’re little pillows of awesome. So last week when I was visiting YoungerBrotherGreg baking time became snickerdoodle time.
Original Recipe Here
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3.5 tablespoons white sugar
3 teaspoons ground cinnamon
Side Note: I found the sugar/cinnamon mix proportions that I like, you should play with it a little to find what you like best.
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.
Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the sugar and the cinnamon. Roll balls of dough in mixture.
Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Mine were done just right at 8 minutes (crispy around the edges and soft/chewy towards the center.) Remove immediately from baking sheets.
This was a fabulous start of fall baking project. I kept about a half dozen for BFFMandy and I; the rest went to work with YoungerBrotherGreg.
SideNote: I realized when I uploaded the Snickerdoodle pictures that I’m crazy behind on posting about the stuff I’m cooking and eating. It is very likely this week will be all about food.