Well, it has been quite a while, hasn’t it? Sorry for the hiatus, but life is funny like that sometimes. Things are starting to calm down again, so I *should* be updating more regularly. Once again, my apologies.
Theses cookies are great–they’ve got a little bit of everything (hence the name) but without being too sweet. All of the flavors work together nicely and none of them over power one another.
The Everything Cookie Clusters
Yield: 2 dozen
Ingredients:
- 1/2 stick salted butter, room temp
- 1/2 c peanut butter
- 1/2 c sugar
- 2 eggs
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 c flour
- 1 c oats
- 1/2 c raisins
- 1 c semi-sweet chocolate chips
Directions:
1) Preheat oven to 350 degrees. In a large bowl, cream butter, peanut butter, sugar, and eggs.
2) Mix in cinnamon, baking soda, and vanilla. Stir well. Hand stir in oats, raisins, and chocolate chips.
3) Spoon onto a cookie sheet and bake at 350 degrees for 10 minutes. Cookies will start to brown slightly, but not much. Lightly lift up the cookies and if the bottoms are completely cooked, then so is the rest of the cookie. It only took me 10 minutes though, so it really shouldn’t take much longer than that (unless you have a weird oven).
Mmm. One of my favorites! Everyone’s got the recipe that their mom uses and hardly strays from that. I’ve got to say that the one we use is pretty darn good. However, I was feeling a bit adventurous today and decided to switch it up a little (ooooo). And I’m glad I did. I ended up messing with our recipe and it turned out really well! I love soft chocolate chip cookies and these were perfect. Nice and chewy. They flattened out too, which really surprised me. I’m so used to making about 12 cookies per tray but these ones ran together (notice the picture). So maybe only put 6-8 cookies per tray next time? That’s what I’m thinking.
I made a smaller batch of cookies while I was testing them to make sure they turned out well. It’s actually kind of nice having a smaller batch so that I can eat them all while they’re still fresh without feeling too much like a little piggy.
Chocolate Chip Cookies
Yield: About 16-18 cookies
Ingredients:
- 1 stick salted butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 and 1/3 cups flour
- 2 cups semi-sweet chocolate chips
Directions:
1) Preheat oven to 325 degrees. In a bowl, mix butter, sugar, and brown sugar until creamy.
2) Add egg, vanilla, baking soda, and salt. Mix well. Add flour and blend until fluffy.
3) Stir in chocolate chips. Using a tablespoon, spoon dough onto cookie sheets lined with parchment paper (maybe 8 cookies per sheet–they spread out!)
4) Bake at 325 degrees for approximately 12-15 minutes, or until golden brown. Cool on a wire rack.
5) Enjoy with a tall glass of cold milk. 