The Classic Chocolate Chip Cookie

Stack of Yummy Chocolate Chip Cookies, photo by toasto.com.
To me, there’s nothing more satisfying and comforting than a chocolate chip cookie and I love to dip it in milk or vanilla frozen yogurt. Also, another thing I love to do is make ice-cream sandwiches with them…filling two cookies with either chocolate, vanilla, or neopolitan ice-cream or frozen yogurt. Yum Yum….couldn’t be more easy to bake either! They’re always a hit at parties too.
Ingredients:
1-1/2 sticks butter (12 tablespoons)
1 c. light brown sugar, firmly packed
1/2 c. white granulated sugar
2 eggs, lightly beaten
2-1/4 c. sifted flour
1/2 tsp. salt
1 tsp. baking soda
1-1/2 tsp. pure vanilla extract
1 c. semi-sweet morsels
Directions:
Preheat oven to 375°F. In a mixing bowl, cream together butter and sugars. Add eggs.
Sift flour and measure out 2 1/4 cups. After measuring the sifted flour, sift again with remaining dry ingredients. Add the flour mixture to the creamed butter and sugar mixture.
Stir in vanilla and semi-sweet morsels. Drop the cookie batter by tablespoonfuls onto a parchment or silicone lined baking sheet.
Bake for 10-12 minutes or until cookies are set and firm and only lightly colored. Do not allow cookies to brown.
Transfer to wire racks to cool. Store in an airtight container. Cookies may be wrapped well and frozen.

Peanut Butter Cookies

photo by Janet Hudson
Peanut butter is one of those things you grow up with and you probably don’t ever remember a time where you don’t have some in your pantry. It’s also one of those products you never forget to pick up at the grocery store. Mom always kept Peter Pan, Jiffy, Skippy, or the store brand peanut butter in our pantry when I was growing up. It was more to me than just mixing with jelly on a sandwich. She used in cookies, muffins, cupcakes, and cakes. I just love the taste of it and it goes pretty fast since hubby is a big peanut butter lover too. So, how long do you think these cookies last around here? Yeah not too long! LOL!


http://rcm.amazon.com/e/cm?t=thebakersshoppe-20&o=1&p=8&l=bpl&asins=B00295GR3I&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifrIngredients:
1-1/4 cups flour, sift or stir before measuring
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup crunchy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla
1 egg

Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well.

Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough. Bake peanut butter cookies at 375 degrees F for about 10 to 12 minutes.

Oatmeal cookies w/Peanut Butter & Butterscotch Chips

photo by slgckgc
A cookie with no chocolate this time but still delicious!! I do like oatmeal and peanut butter mixed together in any dessert. Cookies sort make me feel like a little kid again. My little brother and I always loved dipping our cookies in a glass of milk, I think a lot of kids like to do that. There’s something comforting about that and it brings me back to my childhood. 
You know before I started blogging, I had forgotten a lot of my childhood memories, not because of any unpleasantness or anything like that because I think my family like many have had our share of joys as well as trials. But, when I started going through my pile of recipes and putting them together, they rekindled a time in my life that I really don’t think I cherished until now. The times when I sat in my mom’s high stool and watched her in the kitchen, all the talks we had around the dinner table when I was about 12. There were bad times before this when we weren’t close at all, but I think baking and cooking helped to bring us closer as mother and daughter.

I rarely talk about my early years when we both have a lot of problems, because the latter years with her were so wonderful. I truly believe when we turned our lives over to the Lord is when our relationship truly changed. We began to say, “I Love you” to each other which we didn’t do much of before. I finally began to understand her and appreciate how much she tried to do the right things for me even when she made wrong choices. She did try very hard to raise me right and so when I look at all these desserts, I can see her face as though she is right in front of me. I’m so thankful for all my memories with her…good and bad. I learned a lot from her through her mistakes and her victories. It is because of her that I blog about food. There are times when I wish she were here to see what I’ve been doing. Nevertheless, it sure feels good to be able to do something for her, to give back to her all that she tried to do for me. I know she would love to see this post because oatmeal cookies were her favorite and she definitely loved peanut butter too!
Combine the dry ingredients:
1 c. flour, extra full
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda

In a separate bowl, combine the following:
1 stick butter
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 tsp. vanilla extract
1 egg

Mix until creamy.

Blend in:
1 c. raw oatmeal
1 (6 oz.) pkg. Hershey’s butterscotch chips

Add the dry ingredients and mix well until creamy. Make into small balls and press flat on an ungreased cookie sheet. Bake at 350 degrees for 10 minutes or until slightly brown. Remove from sheet and cool on rack. Store in refrigerator. Can be frozen indefinitely.

Pumpkin Chocolate Chip Cookies

photo by Megan Chromik
I can go for one of these right now! Cookies are one of those desserts I eat way too many of. Sometimes my hubby actually hides them away so I won’t eat them all at once, isn’t that a trip? I’m glad he does or I’d be having all kinds of weight issues. Still, I can look at the photo and wish hard, click my heels three times and maybe….well I can dream ! I think these also will make great gifts around Thanksgiving or Christmastime. The pumpkin and chocolate taste so good together!

Ingredients:
1 c. pumpkin
3/4 c. sugar
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Chocolate Syrup for drizzling

Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done. Let cookies cool off and then drizzle chocolate syrup on top.

Cinnamon Swirl Cookies

photo by Megan Chromik

Yes, I like cake box mix, I admit it and I have no shame! My time is so short with so many things going on that when I want to make a dessert, I’m usually looking for an easy, quick way to do it. I still add my own special touches to it to make it my own, so don’t count me out yet. You’ll see a LOT of desserts on here that are made from scratch as well. I want to cater to all my readers.

Having said that, if you have little time to bake cookies from scratch, this recipe is for you. We start out with a cinnamon swirl cake mix and go from there. These cookies turn out so moist and delicious and the perfect in between snack as long as you don’t eat them all in one day! But you might want to!

You can use either one of these choices or pick your favorite brand, I love Betty Crocker!

Ingredients:
1 box cinnamon swirl cake mix
1/2 cup melted butter
1 large egg
1/4 cup vegetable oil

Heat the oven to 350 degrees. Pour one box of cinnamon swirl cake mix into a bowl. Stir in 1/2 cup of melted butter and one well-beaten large egg. Add 1/4 cup of vegetable oil to the mixture.

Mix the ingredients with an electric mixer until well blended to form a moist dough. Add the cinnamon seasoning that comes with the cake mix to the bowl. Mix it slowly so that it swirls into the dough. This is my favorite part, playing with the cookie dough in my hands.

Drop the dough by the spoonful onto a greased cookie sheet. Keep them 1-1/2 to 2 inches apart so that the cookies do not tough each other when they bake.

Bake the cookies for 8 to 10 minutes or until golden brown. Remove from the oven and allow them to cool. Store the cookies in an airtight container until ready to serve which should keep them moist.