Happy NFL draft day!

Chocolate chip cookies!

I love the NFL draft. I actually like all the pro sports drafts and seeing the joy of all these young people and their families celebrating the realization of a dream, after all the years of hard work and dedication. Four years ago, my beloved Buffalo Bills drafted quarterback Josh Allen. I was hoping at the time, we finally had our franchise QB, and it turned out for the first time since Jim Kelly retired on 1997, we did. I think Josh wins us a couple of Super Bowls too.

My recipe is based on the Nestlé Tollhouse classic. These chocolate chip cookies use crisco instead of butter because I wanted them puffy. I also added some cornstarch to keep them soft and puffy.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I like to chill the dough before baking, but you don’t have to. Preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp.

  • Ingredients
  • 1/2 cup crisco
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 2 cups chocolate chips

Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. Chill. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper. I stagger my cookies evenly , putting 8 on a sheet. Bake 12 to 14 minutes. There will be some light golden patches on top. Cool completely. Store in covered container.

Chocolate chip cookies are like the friends in your life

Happiness is a chocolate chip cookie

Recently one of our analysts, let’s call him “Dan”, had an outrageous take that oatmeal cookies are the best cookie, far better than chocolate chip. I find this blasephemous! There is a national cookie day, but there is also a separate national day just for chocolate chip cookies. Can oatmeal cookies make that claim? No, they can not. I have nothing against oatmeal cookies, and they are wonderful, but they need to have chocolate chips in them, not raisins. Chocolate chip cookies are like the friends in your life, they make you happy, make you smile and you feel better when they are around. “Dan” is a wonderful analyst with much insight in the sport he covers, but his cookie take is off base!

A few reminders – spoon you flour from your flour bag into your measuring cup, chill the cookie dough for a few hours and preheat your oven for 20 minutes before baking.

This is what I used to scoop out my dough. Each scoop of this is 2 tbs
  • Ingredients
  • 10 tbs cold butter, grated with a cheese grater
  • 2 tbs Crisco
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 1/4 cups flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups chocolate chips

Directions – cream grated butter, Crisco, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients. If you need to, mix dough with your hands to finish blending it all together. Add chips. Scoop out 2 tbs of dough with an ice cream scoop. scoop out another 2 tbs of dough. Pile one of top of the other to make a mound of dough. Repeat process until all dough is used. Chill mounds for a few hours. Line a cookie sheet with nonstick baking liners. Preheat oven to 375 degrees for 20 minutes. Stagger mounds of dough on your prepared sheet. Bake 10 to 14 minutes, until you see golden patches on top. Let set on baking sheet for 10 minutes. Remove from sheet and cool completely. Store in covered container.

Cookie monster strikes again!

Thanks so much for stopping by today. May you have a day filled with happiness and love. And, remember to be kind. We all need a little kindness these days.

Puffy, large chocolate chip cookies

All that puffy goodness!

Testing out our new Frigidaire gas oven with a chocolate chip cookie recipe… One of the more than 20 ccc recipes I have. They came out perfect. I also picked up some aluminum cookie sheets because I have been ready some articles how they bake cookies better. I am very pleased with how they came out. I think I may be investing in some aluminum cake and brownie pans too 🙂

Remember to scoop your flour from your flour container into your measuring cup so you get the right amount. Also, chill the mounds of dough for a couple of hours. And finally, preheat your oven to 375 degrees for 20 minutes before baking, so your oven cycles to the right temp.

  • Ingredients
  • 1/2 cup butter, softened
  • 1/4 cup Crisco
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla (I used imitation)
  • 2 1/4 cups flour (scooped from your flour container into your measuring cup)
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups chocolate chips

Directions – cream butter, Crisco, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 1/4 cups of dough. Gently push a few extra chips on top. Chill dough mounds a few hours in fridge. When ready to bake, preheat oven to 375 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies on the sheet. Bake 9 to 12 minutes (light golden patches on top). I let these cool on the sheet for 10 minutes after removing from oven,hoping they would stay puffy (they did). Store in covered container.

Thanks so much for stopping by. If you make these, let me know how they turn out. I hope you have a wonderful day, filled with joy, peace and love. And remember to be kind. We all deal with trials and tribulations. Some are tougher than others.

A request for the Franks…

Puffy mounds of cookie wonder!

Today at work, my friend Jerry if I brought in any cookies. Sadly, I had not. I am making up for it by bringing in these tomorrow. Rob and I call them the “Franks” because they are our friend Franks favorite cookies. Simply, they are a chocolate chip cookie with semisweet, milk chocolate and white chocolate chips. I added some instant vanilla pudding mix because it sweetened them up a bit. I forgot to take out butter to soften, so I used Crisco.

Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount. (If you directly pour, you pack in the flour and don’t get a correct measurement. That can lead to dry cookies). Also preheat your oven to 350 degrees for 20 minutes. That way it cycles to the right temp.

There is nothing a good cookie can’t fix!
  • Ingredients
  • 1 cup Crisco
  • 1 cup brown sugar
  • 2 eggs
  • 1 tbs vanilla
  • 1 – 3.4 oz instant vanilla pudding mix
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbs cornstarch
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup white chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes. In a bowl, cream Crisco and brown sugar. Blend in vanilla, eggs and pudding mix. Fold in dry ingredients. Blend in chips. At this point, it may be easier to use your hands to mix it together like meatballs. Scoop out 1/4 cups of dough. On a sheet lined with nonstick baking liners, stagger cookies. Bake 12 minutes. There will be some light golden patches on top. Cool completely. Store in covered container.

Gracie had her eye on these!

Thanks so much for stopping by! I wish you peace, love and joy. And remember to be kind. We are all fighting some battle.

Very Large Chocolate Chip Cookies

Larger cookies mean less time baking!

This recipe is pretty self explanatory. They are very large chocolate chip cookies. I decided to go big in celebration of Rob and I getting our first Pfizer shots. Great experience at CVS overall, topped off by 80s music being played in the store. First song I heard- “The Glory of Love” by Peter Cetera. How I love that song! (And the movie it was in – “Karate Kid 2”) I was (still am actually) a huge fan of a songs in that genre from that decade. Lionel Richie was the best! Anyways, I felt a huge relief after getting the shot.. Like a big step toward the road back to normal. This has been an incredibly difficult past 12 months for so many people. Our light is at the end of the tunnel. Anyways, to celebrate, I present these cookies. Yes, they are large, but if you eat two or three of the small ones, you may as well have a big one!

I subbed one yolk for an egg to make the cookies softer. I also added cornstarch to keep the cookies puffy. If you don’t have cake flour, you can sift together 3 /4 cup flour and 1 tbs cornstarch.

Remember – scoop your flour from your flour container into your measuring cup. Also chill your mounds of dough for at least an hour. And, preheat your oven for 20 minutes before baking. The oven cycles through various temperatures and gets to the right temp after 20 minutes.

  • Ingredients
  • 1/2 cup butter (cold, I grated with a cheese grater to make it easier to use. You can also chop it into little squares)
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 yolk
  • 1 1/4 cups flour
  • 3/4 cup cake flour
  • 1 tsp Cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 cups chocolate chips

Directions – cream butter, brown sugar and sugar. Add egg and yolk. Blend in dry ingredients. It takes a while to come together. I actually used my hands like I was making meatballs at this point. Fold in chips. Divide dough into 8 equal amounts and form mounds. Chill a few hours. Line a cookie sheet with nonstick,baking liners. On a cookie sheet lined with nonstick baking liners, stagger cookies. Preheat oven to 400 degrees for 20 minutes. Bake 8 to 9 minutes (light golden spots on top). Cool completely. Store in covered container.

Remember to be kind. We are all fighting some sort of battle each day.