Martha Stewart’s Chocolate Chip Cookies

IMG_6968

When we went on our cruise last fall, we had another couple that dined with us. I was really iffy on that at first and was afraid we were going to end up with some strange or grumpy person. We ended up meeting a great couple. They were in town tonight so got to meet them for dinner. We had a great time, but really wish we would have been dining on the ship instead.

I tried a few different recipes for chocolate chip cookies. This one was my favorite. The perfect soft and chewy chocolate chip cookie.

2-1/4 cups Flour
1/2 teaspoon Baking Soda
1 cup Unsalted Butter, room temperature
1/2 cup Sugar
1 cup Light Brown Sugar, packed
1 teaspoon Salt
2 teaspoons Pure Vanilla Extract
2 large Eggs
2 cups (12 ounces) Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees.

In a small bowl, whisk together the flour and baking soda; set aside.

In large bowl, mix the butter with both sugars; beat on medium speed until light and fluffy.

Reduce speed to low. Add salt, vanilla and eggs. Beat until well mixed, about 1 minute.

Add flour mixture and mix until just combined.

Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Servings: 36
Calories 151
Total Fat 8.1g
Total Carbohydrates 18.7g
Dietary Fiber 0.7g
Protein 1.2g
Nutrition Grade F

Today’s Leopard Print Find: Black/Brown Flocking Leopard Satin Window Curtain Drape Set+Sheer Liner+Valance

No-Bake Chocolate Oatmeal Cookies

IMG_6248

We were snowed in today so it was a pretty uneventful day of cleaning up Christmas, watching TV and praying that what I’m suddenly feeling isn’t the flu. So I’ll just leave you with this…part 2 of the Teacher’s Cookie Exchange.

1/2 cup Butter
2 cups Sugar
1/2 cup Milk
4 Tbs Cocoa
1/2 cup Creamy Peanut Butter
2 tsp Vanilla
3 cups Old Fashioned Oats

Add the first four ingredients into a 4-quart sauce pan.

Bring to a rolling boil and hold for 1 minute.

Remove from heat.

Add peanut butter into the hot mixture and stir until melted.

Add in vanilla.

Mix in the oats and drop by tablespoons onto wax paper.

Let cool until set.

Servings: 24
Calories 155
Total Fat 7.2g
Total Carbohydrates 21.9g
Dietary Fiber 1.1g
Protein 2.4g
Nutrition Grade C-

Today’s Leopard Print Find: Beige Leopard Cheetah Fashion Straw Cowboy Hat

Chocolate Chip Cookies

IMG_6284

Christmas shopping is finished! Everything is wrapped! Now the only thing I have left to finish is the 26 random acts of kindness. Since I’m not working, I have to do something without money. That makes it a little challenging. One down, 25 to go!

This wasn’t the one, but I had to make 3 dozen cookies for the teachers cookie exchange at school.

3/4 stick Butter Flavor Crisco Baking Stick
1-1/4 cups Light Brown Sugar, firmly packed
2 Tbs Milk
1 Tbs Vanilla Extract
1 Egg
1-3/4 cups Flour
1 tsp Salt
3/4 tsp Baking Soda
1 -1/2 cups Chocolate Chips

Preheat oven to 375 degrees.

Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips.

Drop by tablespoonfuls 3 inches apart onto ungreased baking sheet.

Bake 8 minutes.

Servings: 36
Calories 81
Total Fat 4.2g
Total Carbohydrates 9.5g
Protein 0.9g
Nutrition Grade D-

Today’s Leopard Print Find: Purple Leopard Fuzzy Dice

Gingerbread Men Cookies

IMG_6399

The girls had fun decorating gingerbread men tonight. We had icing, sprinkles and marshmallows to decorate with. Looks like we will be doing this again on Christmas Eve.

IMG_6418

1 cup Unsalted Butter, softened
1-1/2 cups Sugar
1 Egg
1 Tbs Dark Corn Syrup
3 cups Flour
2 tsp Baking Soda
2 tsp Cinnamon
1 tsp Ginger
1/2 tsp Ground Cloves
1/2 tsp Salt

Combine butter and sugar together thoroughly. Mix in the egg. Add corn syrup and mix well.

Add the flour, baking soda, cinnamon, ginger, cloves and salt. Mix until just combined. Place in refrigerator for about an hour, or until chilled enough to roll and cut cookies.

Preheat oven to 375 degrees. Roll dough out between two pieces of wax paper and cut shapes with cookie cutter. Place on baking sheet and cook for 10 minutes.

Servings: 24
Calories 163
Total Fat 8.0g
Total Carbohydrates 21.1g
Dietary Fiber 0.5g
Protein 1.9g
Nutrition Grade D-

Today’s Leopard Print Find: Leopard Gift Basket Coffee TEA Cookies Mug Towel Coaster Candy Candle Safari Gift