Over the years I realized it’s way too much work to cook for a large crowd when I was commuting to work everyday. I’d rather make cookies and desserts.
Each Tuesday for the next 3 weeks I’ll post an easy to prepare recipe. My first recipe is a chocolate chip cookie that you can make and clean up in one hour or less. It will take a little longer if you dip the cookies in chocolate.
This is a flexible recipe. You can use chocolate chips, white chocolate chips, raisins, dried cranberries or nuts. And you can even dip the cookies in chocolate as I did (my fav). This is easy to prepare and you can make the cookies this week and freeze them until game day.
- 1¼ cup all purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- pinch of salt
- 1 stick butter
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 TBL. vegetable or canola oil & 2 TBL. water
- ½ tsp. vanilla
- ¾ cup chocolate chips (optional white chocolate chips, raisins, dried cranberries – if you use two of any of these items use ½ cup of each)
- ½ cup chopped walnuts or your choice (optional)
- In a medium bowl blend together the flour, baking powder, baking soda and pinch of salt. Set aside.
- In a large bowl cream the butter and both sugars until light and airy (1-2 minutes). Add in the oil, water and vanilla and beat until fluffy.
- Slowly add in the flour a little at a time and blend well. Add in the chocolate chips and nuts if desired and mix with a wooden spoon just until all blended.
- Drop by teaspoonfuls on parchment lined cookie sheet. Press down to slightly flatten and bake in 350 degree oven approximately 10 minutes, or just until the cookie is set in the middle and lightly browned on the bottom.
- Remove from cookie sheet to cool on wire racks.
- don’t over-bake the cookies if you like a chewy cookie. If they bake too long they will be a crispy cookie.
- If you like chocolate, dip the cookies in melted chocolate. Set aside on wax paper while the chocolate sets.
- Place the chocolate covered cookies in a plastic container with waxed paper between each layer. Freeze until game day. Remove from freezer at least 4 hours before game starts.