My eating habits these days have been absolutely dismal. I’ve been surviving on my tried-and-true tortilla pizzas. I ate one almost every night this week. Embarrassing. Plus, I’ve been pinching pennies in order to save up for a new roof (a home improvement project that definitely does NOT fall in the “fun” category) so I’ve been trying to use ingredients I have on hand in my pantry and fridge. BTW: Anyone have a recipe that calls for a York Peppermint Pattie and Pepsi?
So, while I can’t actually link this recipe to anything specific going on in my life, I think I have the vast majority of the ingredients on hand. And really, when is a fresh batch of chocolate chip cookies inappropriate? Sure, you may already have a similar recipe, but the women in the Betty Crocker Kitchens swear by this one and they don’t mess around.
Best Chocolate Chip Cookies
Prep Time: 35 Minutes
Start to Finish: 1 Hour 20 Minutes
1 1/2 cups butter or margarine (3 sticks), room temperature
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups coarsely chopped nuts, if desired
1 bag (24 oz) semisweet chocolate chips (4 cups)
1. Heat the oven to 350°F. In a large bowl, stir the butter, sugars, vanilla and eggs until mixed. Stir in the flour, baking soda and salt until blended. Stir in the nuts and chocolate chips.
2. On an ungreased cookie sheet, drop the dough by rounded measuring tablespoonfuls about 2 inches apart.
3. Bake 12 to 15 minutes or until light brown. Cool slightly on cookie sheet, then remove cookies from cookie sheet to a cooling rack, using a pancake turner. Cool cookie sheet between batches.
About 4 dozen cookies