This recipe came from one of my daughters grade school friends in West Virginia. I made them for the girls and for fun when we wanted something chocolate. When I serve these, they are a big hit.
1 1/4 cup butter softened
2 cups sugar
2 t vanilla
2 cups unsifted AP flour
3/4 cup cocoa powder
1 t baking soda
1/2 t salt
1 cup finely chopped nuts, optional
Cream butter and sugar in large bowl. add eggs and vanilla, blend well. combine flour, cocoa, baking soda and salt, blend into cream mixture. Stir in nuts if desired.
drop by teaspoonfuls in ungreased cookies sheet. bake at 350 for 8-9 minutes. Do not over bake, cookies will be soft. They will puff during baking and flatten upon cooling. Cool on cookie sheet until set- about one minute. Remove to wire rack to cool completely. Makes about 4 1/2 dozen. Enjoy!
We have a cookie recipe that is titled "The Best Chocolate Chip Cookies." Beckett and Sadie wondered if they were "the best?" So we spent some time fiddling with the recipe and found that it was really adaptable. We could add peanut butter or oats or toffee chips. Sadie took notes (see picture) as we experimented. In the end, I don't know if we made better cookies than "The Best Chocolate Chip Cookies," but we now know that we can have fun with this recipe and use the ingredients we have on hand to make yummy goodness. The following recipe is "The Best Chocolate Chip Cookies," with our notes on how you can play with the recipe.
1 cup Butter (or 1/2 c butter & 1/2 c peanut butter)
3/4 cup Brown Sugar (could reduce to 1/2 c)
3/4 cup Sugar (could reduce to 1/2 c)
1 tsp Vanilla
2 1/2 cups Flour (or 2 c flour & 1/2 c oatmeal)
1 tsp Baking Soda
1 tsp Salt
12-16 oz of delicious treats (chocolate chips, toffee chips, butterscotch chips, M&Ms, chopped pecans, etc.)
Preheat oven to 350. Set out ungreased cookie sheets.
Cream butter(s) with sugars. Add eggs and vanilla and beat well. In separate bowl mix flour, oats (if using), baking soda, and salt. Add to creamed ingredients. Fold in delicious treats.
Scoop dough in to whatever size cookie pleases you. Place dough scoops about 2 inches apart on the baking sheet. Bake for 9-12 minutes (less if the cookies are small or more if the cookies are massive)...or until the edges start to brown.
If you want to get really crazy: bake all the dough in a cast iron pan. Once it looks done enough, pull it out of the oven and pile scoops of ice cream (scoop ice cream while cookie bakes) on top. Warning: only do this if there are enough people to eat it all in one sitting...or if you are especially hungry.
Dough keeps nicely in the fridge for several weeks. So, you can just bake them up as you feel the need. Or bake them all and freeze the ones you want to save as later day treats. Note: they take about 10 min to thaw enough to not break a tooth when biting into them.
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