For the past few years I have just stuck with the same two recipes for chocolate chip cookies. Either the Nestle Toll House one on the bag, or the Neiman Marcus recipe if I have to make a LOT of cookies. I thought I would try something new yesterday, it seemed like a good baking day severe weather warnings and all.
I picked this one because I thought the combo of shortening and oil was a little different, since I only use real butter for cookies. They turned out really nice I think. They don’t spread out, they stay chunky and have a shortbread consistency. The kids and Paul gave two thumbs up. The only problem now is that I ate so much cookie dough, I need someone to figure out how many WW points it was, and I have a feeling I am done eating for the next 8 days!
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hey I made cookies yesterday too-Chocolate chip but without the chocolate.. just nuts. I hate chips.
1/2 cup butter
1/2 cup both w and b sugar
1 egg
1 tsp vanilla
then add 1 cup and 2 tblspn flour
1/2 tsp baking soda and salt
and then mix it all up.
They were alright-Joy of Cooking
Here is my recipe we love, and it uses oil instead of butter/shortening–better for those arteries, although I would hardly call them health food. They don’t taste lightened up to me. They are soft, and my kids love them.
Lauren’s Chocolate Chip Cookies
from Cooking Light
3 T. canola oil
2 1/2 T. light corn syrup
3/4 cup packed brown sugar
1 1/2 tsp. vanilla extract
3 large egg whites
1 1/4 cups all purpose flour
1 1/4 cups whole wheat pastry flour (or regular flour)
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Combine oil and syrup in a large bowl; stir with a whisk. Add sugars; stir with a whisk until well blended. Stir in vanilla and egg whites.
Lightly spoon flours into dry measuring cups; level with a knife. Comine flours, baking soda and salt; stir with a whisk. Add the flour mixture to sugar mixture, stirring until well combined. Stir in chips; cover and chill 1 hour.
Preheat oven to 375.
Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake for 8 minutes or until almost set. Cool on pan 2 minutes or until firm. Remove from pan and cool on wire racks.
Thank you Becky thats just the kind of recipe I was looking for yesterday but didn’t find one. I think I will try them tomorrow. Is oil better than butter for you??
I had a question about your header picture…I just uploaded a picture but it’s really big…I’ve gone online to look at html code to see what I should change it to and I’m having no luck. Did you change your dimensions to get it that size or did it automatically do it? I think mine is overly large… http://comingupcollins.blogspot.com
Thanks for any help you can give me!
Maureen is indeed a great photographer, catching the moment. My hat’s off to her. IN ADDITION I want to say something about the photographer of the cookies. The lighting was great, the setting/background was just right, the composition is excellent and shows a real eye for design which set off the best side of the cookies, the colors all worked very well with each other. I would expect to see a picture of this calibur in a Southern Living cookbook/magazine. In fact, I almost heard sleigh bells outside, these cookies looked like they were waiting for a crowd to come in out of the cold and devour. I enjoy your photography very much!
Love, mom
Thanks for the comment, I did go to some picnik website where you can resize pictures and I got it more to the size of my liking but it looks stretched. My husband had photoshop at one point but I don’t know if he does anymore…I’ll have to check because your picture doesn’t look stretched. Thanks though for the help! Your kids are adorable too! And I loved the birth pictures…I just made a photo book for my son and the first HUGE picture was of him with all the blood and white goop all over…I personally think it’s the most beautiful picture in the world…I’m sure he won’t have the same appreciation…until his kids are born one day!
We made cookies the other day as well – Nestle Toll House. The Davis’ must have had some weird genetic craving cause Ben was the one who wanted them.
We’re totally working on a perfect chocolate chip cookie recipe, so we’ll share when it’s ready! What does the cream of tartar do to the cookies? Interesting and different addition.
You are such a doll. I just had to tell you to take a look at all of the comments we see…..especially the last ones.
They are NOT related to cookies. zikes!
Thanks you for the heads up! Looks like the SPAM blockers fell asleep on this post! I’ve cleaned it up. 🙂
I use the Nestlé Toll House Chocolate Chip recipe, but instead of butter I substitute butter flavored crisco! The crisco comes in 1 cup individually wrapped cubes, with 3 to a package! Then you have to add 6 tsp. of water…it will tell you on the crisco how to substitute for butter! So easy and super yummy! Everything else I do as the recipe says!