Chocolate chip

Sometimes we make this as a treat for morning breakfast (and of course eat pieces all day long). It is soo delicious and moist and the kids request it when we have slumber parties or special days. I received this recipe a couple of years ago when I had it at someones brunch. I believe [...]

I make a mean chocolate chip cookie... it's so good that must people swear I bought them from a top notch bakery and I'm trying to pass them off as my own. (The recipe is here on the site... it's not secret!) Still, I keep my eyes open for other recipes and this one sounded interesting! I've never made it but wanted to add it to my collection. If you make this before I do, drop me an email an

Scrumptious chocolate cheesecake brownies with added chocolate chips! 1 Cooking Spray, original, 1/3 sec spray 8 oz low fat cream cheese, softened at room temperature 1 cup Sour Cream, light 1/3 cup Cocoa Powder, unsweetened 2 tbsp cornstarch 2/3 cup sugar 2 eggs 1/3 cup semi sweet chocolate chips Directions Preheat oven to 325 degrees F. Spray an 8 inch square baking dish with nonstick c

WARNING: These are addictive. Now that I’ve warned you….   Ultimate Peanutty Chocolate Chip Cookies   1/2 c. butter (not margarine) 1 c. crunchy peanut butter 1 c. packed brown sugar 1/2  c. white sugar 2 eggs 2 Tbsp. light corn syrup 2 Tbsp. water 2 tsp. vanilla extract 2 1/2 c. self rising flour 1 1/3 c. semi sweet chocolate chips   Preheat oven to 350 degrees. Cre

Yesterday, as I was packing my lunch for work, I threw in a Ziploc bag full of chocolate chip cookies. I had purchased a tub of the soft, silver dollar-sized cookies from the market last week, and thought they would bridge the Hunger Gap between lunch and when I leave for the day. This gap is normally bridged by either a Twix or vending machine egg salad, both of which usually lead to me spending the better part of the afternoon on the toilet.I have a tender tummy.I'm typically a creature of habit when it comes to my meals, but I've been taking strides to not eat out for lunch so much, as it's bankrupting me and making me heart attack-y and chubby (I'm this close to having to buy Medium-sized shirts). I needed to find a way to spice up my lunchtime routine, and the Ziploc bag full of choco

Ingredients:2 cups semi-sweet chocolate chips2 eggs2/3 cup margarine2/3 cup shortening3 cups flour1 teaspoon baking soda1 teaspoon salt1 teaspoon butter flavoring1 cup brown sugar1 cup white sugar2 teaspoons vanilla Preparation:1. In a mixing bowl, beat together the margarine, shortening, white and brown sugar until light and fluffy.2. Add the eggs, butter flavoring and vanilla; mix well.3. Stir in the flour, baking soda and salt until well combined.4. Stir in the chocolate chips.5. Chill the dough about 1/2 hour.6. Shape into walnut-sized balls and flatten slightly with a glass dipped in sugar.7. Bake at 375 degrees F for about 8-10 minutes. Servings: 60 cookies Nutritional information for one serving:Calories: 117Calories from fat: 55Total fat: 6.2gCholesterol: 8mgTotal carbs:

As I already said, this cookie is part and parcel of memories from my childhood and seems to the tastiest one in its own way. It’s tender in the center and crispy from outside. 2/3 cup sugar 2/3 cup packed brown sugar ¾ cup butter 2 cups flour 1 medium egg 1 ¾ cup semisweet chocolate chips ¾ tsp backing soda ½ cup [...]

Ingredients 1 cup butter or margarine 1 cup brown sugar, firmly packed 2 eggs 1 teaspoon vanilla extract 1 cup all purpose flour 1 cup quick cooking oatmeal 1 teaspoon baking powder 1/4 teaspoon salt 1 cup semi sweet chocolate bits 1/4 cup chopped nuts Procedure: Put butter in glass micro proof bowl. Cook on HI for 45 seconds to soften. Beat in remaining ingredients except chocolate and nuts. Spread batter in buttered 12 by 8 inch micro proof baking dish. Sprinkle with chocolate and nuts. Cook on low for 16 to 17 minutes,

I made these yesterday for a potluck, and OMG! They're so soft and fluffy and delicious... and the brown sugar gives the outside of the cup a little crust so when you bite into it... the inside is like a cloud! Totally vegan AND gluten free! How can you go wrong, really? :) I opted out of doing the lemon glaze* I usually do with this recipe, but you certainly can!I originally adapted this recipe from a (wheat heavy) vegan chocolate cake recipe found on Vegweb.com, and also substituted coconut milk for the normal oil/water mix, and I'm very pleased. It gives the cake a richness and extra depth of flavour that you rarely find in cakes. I'm so happy to be able to share this with you!!1.5 cups of rice flour5 tablespoons of sifted good quality cocoa1 teaspoon baking soda1 cup brown sugar1/2 tea

6 chocolate chips, for garnish Ice cubes 2 ounces white crème de cacao (1/4 cup) 2 ounces dark crème de cacao (1/4 cup) 1 1/2 ounces chocolate vodka (3 tablespoons) 1 1/2 ounces butterscotch schnapps (3 tablespoons)Place 3 chocolate chips in each of 2 martini glasses. Fill a cocktail shaker halfway with ice cubes. Add the white and dark crème de cacao, the vodka and butterscotch schnapps and shake well. Strain into the glasses.

You may not appreciate Hillary’s political views and you may not vote for her, but you can at least say she knows how to make a good chocolate chip cookie. Here is Hillary Clinton’s chocolate chip cookie recipe. Mmmm…taste’s so democratic! Cookie Ingredients: 1 1/2 cup unsifted all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 cup solid vegetable shortening 1 cup firmly packed light brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla 2 eggs 2 cups old-fashioned rolled oats 1 (12-ounce) package semi-sweet chocolate chips Preparation: Preheat oven to 350 degrees. Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonsful on to greased baking sheets. Bake 8 to 10 minuter or until golden. Cool cookies on shee

by: Donna Monday Just about everyone loves freshly baked chocolate chip cookies. Many of us have fond memories from our childhoods of the aroma of freshly baked chocolate chip cookies filling up the house. Our eager little eyes anxiously awaiting their arrival from oven to countertop. Chocolate chip cookies are the ultimate comfort food. There's just something about them that makes us feel warm and fuzzy. The chocolate chip cookie has evolved over the years into a mouth-watering variety of textures and flavors. If you're a fruit lover you'll enjoy banana chocolate chip cookies or cherry chocolate chip cookies. Chocolate lovers will delight over chocolate chocolate chip cookies, double chocolate chip cookies and white chocolate chip cookies. Another popular variation is the oatmeal chocolate chip cookie. Who knew that oatmeal would taste so good with chocolate? If you want to spice up your favorite chocolate chip cookies even more, you can add tasty morsels like mint chips, crais

Healthy dark chocolate chip cookies recipe ingredients: 300 grams whole wheat flour 150 grams oat flakes 1 cup grind hazelnuts 200 grams brown sugar 2 teaspoons baking soda 1 vanilla sugar or vanilla extract 100 grams dark chocolate chips 1  deciliter cooking oil 2 eggs Best chocolate chip cookie recipe instruction: Mix all ingredients and make the cookie dough (if you need it you can add few tablespoons of water). Form cookies with your hands or with molds. Put a wax paper in the baking pan, place cookies on it and bake it in preheated oven to 180°C for about 15 minutes. You could make these cookies with white chocolate chips, if you prefer it, and get delicious white chocolate chip cookie recipe.

Awhile back, okay weeks, I bought a jar of applesauce. I was intent on making apple cupcakes, I think. I was always too busy or not in the mood for cupcakes. (On a side note: I know I have not baked cupcakes for awhile. The reason is, I know longer have co-workers. No, do not worry. I have decided to take a sabbatical before I pursue a job that actually relates to what I am currently going to school for.) However, I digress. The jar of applesauce has been staring at me for weeks. Every single time I went into my baking pantry I could feel it looking at me. I could feel its need to be baked into something glorious. Well, I hope I have appeased my apple friend.I was drawn to this recipe because it called for black pepper. Yep, black pepper in cake. Some how the black pepper gives the cake a certain spicy kick. It seems to “wake up” the apples. It is a really good holiday cake. I can picture it now …eggnog, hot toddies, champagne, Christmas music, and my family enjoying this wonderf

You, my dear readers, are quite the lucky ducks today! I really did NOT want to share this recipe. I'm sorry. I hate to admit this, but I am selfish. I wanted to keep this little secret all to myself. You have recipes like this. The ones that are SO good, SO tasty, and usually SO easy, and SO requested by your fans that you don't want to share your perfect little secret. These are the recipes that make you seem like a kitchen genius! Why would you want to share them? When really, you just learned a little trick or two that makes the dish signature. Completely Julia Child!Julia could not have made a better cookie than this little. humble. chocolate. chip.Michael and I try to eat healthy foods. We use a little too much cheese, but usually our foods tend to be on the healthier side, with less sugar, less saturated fats, and lots of chicken and veggies. I throw all of that out the window when it comes to cookies. Some things you just can't mess with. It's all or nothing baby! Actu

Today I received a package in the mail of products to test out and review. They were from Vat19.com. This site has many great fun items if the three I received were any indication of what they have available. I received some Insta Snow Fake Snow Powder (I am going to save that for a practical joke at work and video that.). I also received some Color Flames Colored Candles that have colored flames. Those look like they will be fun at the next birthday party. I will have to try one of them soon too. Who’s birthday is coming up next. And the third item I received made me thing that maybe I had received some chocolate chip cookies in the mail was 1 Smencils Gourmet Scented Pencil. My Smencil was obviously chocolate scented and I really shouldn’t have used it to write the shopping list for the week as I ended up just listing things like, brownies, chocolate kisses and chocolate chip cookies. The Smencil is a good idea for a few reasons. First of all they are made from recycled

When I first saw this recipe, I thought it was a weird combo: chocolate chips and apples? But when you bake a lot, you start feeling like you've made everything so I felt adventurous and gave it a shot. It was actually surprisingly good. Lon and Resa, my two dinner companions last night, both complimented the cake.My one complaint would be that the sugars create a harder outside to the cake. But, the inside does stay very moist. You might think that you could just reduce the sugar but the inside of the cake is not very sweet and to me, just right.

The best fall/autumn bread you will make.I get asked every time for the recipe.This recipe is in my allrecipes cookbook.The more chocolate chips the better.This recipe makes 3 loaves,so you can give them as gifts or freeze them.Chocolate Chip Pumpkin Breadfrom AllrecipesINGREDIENTS:3 cups white sugar1 (15 ounce) can pumpkinpuree1 cup vegetable oil2/3 cup water4 eggs3 1/2 cups all-purpose flour1 tablespoon ground cinnamon1 tablespoon ground nutmeg2 teaspoons baking soda1 1/2 teaspoons salt1 cup miniature semisweetchocolate chips1/2 cup chopped walnuts(optional)DIRECTIONS:1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.2.In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.3.Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removin

Ingredients:2 1/2 (1 ounce) squares unsweetened chocolate1/2 cup butter2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon baking powder1/4 teaspoon salt1 1/4 cups white sugar2 eggs1 teaspoon vanilla extract2/3 cup sour cream2 cups semisweet chocolate chipsMethod:Go ahead & preheat oven to 375 F or 190 C.In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.In a medium bowl- beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

David’s Secret Ingredient Chocolate Chip Cookies Ingredients: 4 1/2 cups crispy rice cereal 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 3/4 cup white sugar 3/4 cup light brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups semisweet chocolate chips Preparation: Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To keep cookies from getting too brown on the bottom

Jaay Dunlap posted a chocolate chip cookie recipe in November 2006 on JustBaking.net that sounded good enough I wanted to try it, and, man alive, am I glad I did! I’ve made these before, but never when I had the chance to get some shots of the process. The recipe is simple, and includes the same stuff that most any other recipe has. There’s sugar, egg, vanilla, baking soda, flour, salt and chocolate chips (or chunks in this case). Oh, I can’t orget the butter… There’s definitely butter in these puppies. What is different is the proportions of the ingredients. This recipe calls for a 2:1 ratio of brown to white sugar. I want to try making this with all Turbinado sugar to see how that works, too. Another major difference is that I’d always read to cream the butter, usually at room temperature, with the sugars. This recipe instead calls for using melted butter. (The formal recipe is listed at the bottom of this entry). (more…)

The chocolate chip cookie is truly an American classic and a staple in just about any food or baking blog. For most recipes I usually look for similar recipes on other blogs, but for this recipe, what’s the point? One of my favorite geology professors, Gerry Weber, liked to say, “All food is good, some is better”. He was also once overheard saying, “Don’t ever give cookies to stoners. They don’t appreciate them, they just eat ‘em.” Are all cookies good? To the contrary: when you think of all the home made chocolate chip cookies you have had in your life, you realize that some people can really screw them up. In the last 30 years of making cookies I have probably made this recipe more than any other cookie, but I actually believe that the chocolate chip cookie is one of the more challenging cookies I have on my site. For years I made this with a Sunbeam Mixmaster with no issues. Then, 12 years ago, my wife bought me my dream machine: a lim

Kasi and Stephen stopped by to have a birthday dinner for Kasi. I asked Kasi what she'd like to eat and her answer: Chocolate Chip Cookie Dough Cheesecake! 'nuff said. I've made this particular cake before (maybe once or twice) and tastes wonderful. However, I don't often go for this recipe because it needs to be modified to cook correctly, and it has some extra steps that don't add enough value for my taste.The recipe comes from "Star Pooley" as posted on AllRecipes and, as I mentioned, some changes are necessary, just like the last cheesecake recipe I found on AllRecipes -- the one for apple and maple.First of all, Star recommends blind baking the crust. I'm not a fan. But just to be near the recipe I do it for half the time, that is MORE than enough and really superfluous.Second, Star's recipe scale for cookie dough creates at least twice as much as necessary for this cake. And because it's not actually cookie dough (there are no eggs in it), you can't bake off the res

Best Cookies: Chocolate Chip Oatmeal Cookies By Donna Monday These cookies are a delightful chocolaty twist on the traditional oatmeal cookie.Chocolate Chip Oatmeal Cookies1 ½ cups sugar1 cup butter, softened2 eggs2 ½ (1 oz.) squares unsweetened baking chocolate, melted2 teaspoons vanilla1 ½ cups all-purpose flour2 teaspoons baking powder½ teaspoon salt3 cups uncooked quick-cooking oats1 cup semi-sweet chocolate chipsDirectionsHeat oven to 350 degrees.Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, chocolate and vanilla; continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Stir in oats and chocolate chips by hand.Drop dough by rounded tablespoonfuls, 2-inches apart, onto ungreased cookie sheets. Bake for 12 to 15 minutes or until set. Do Not Overbake. Ab

Ingredients object2=">2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs object2=">1 1/2 tablespoons melted butter or margarine object2=">3 packages (8 oz. each) nonfat cream cheese object2=">1 can (14 oz.) nonfat sweetened condensed milk object2=">3 large egg whites object2=">2 teaspoons vanilla object2=">1/2 cup miniature chocolate chips Preparation 1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes

16 Geoff & Drew's Delicious Chocolate Chip Cookies, 3-4 inches, 1.25 lbsIncludes a beautiful ultra soft stuffed animal, adorable picture frame, and a childrens book for mom and dadAll Natural, No Preservatives, Pure Vanilla & Butter, Gourmet Chocolates, Unbleached FlourNationally Acclaimed by Gourmet Magazine, Family Circle, and U.S. News and World ReportPastel pink basket and packaging for girls, and a pink picture frameRead More details or shop at Geoff Drew's

16 Geoff & Drew's Delicious Chocolate Chip Cookies, 3-4 inches, 1.25 lbsIncludes a beautiful ultra soft stuffed animal, adorable picture frame, and a childrens book for mom and dadAll Natural, No Preservatives, Pure Vanilla & Butter, Gourmet Chocolates, Unbleached FlourNationally Acclaimed by Gourmet Magazine, Family Circle, and U.S. News and World ReportBlue basket and packaging for boys, and a blue picture frameRead More of shop at Geoff Drew's

16 Geoff & Drew's Delicious Chocolate Chip Cookies, 8 Brownies, 3-4 inches, 2 lbsRich, Homemade Taste, Chewy Texture, Buttery Aroma, Fresh Baked to Order and Shipped The Same DayAll Natural, No Preservatives, Pure Vanilla & Butter, Gourmet Chocolates, Unbleached FlourNationally Acclaimed by Gourmet Magazine, Family Circle, and U.S. News and World ReportElegant and distinctive packaging, 16 Chocolate Chip Cookies, 8 brownies, width 3-4, 2 lbsMore Details or shop at Geoff Drew's

I normally don’t post recipes, but this is a cookie I make when I want to make a really special cookie. It’s so rich (high in sugar and fat) that a person really shouldn’t eat them all that often. Add a cup of really good, strong (is there any other kind) coffee, and a person has a non-alcoholic means to alter the state of their being for a short while. All the better for reading here at fracas! In my absense, please enjoy the cookies. If you go with the option to add the nuts, please use good, quality nuts that are fresh. You might also consider that if you’re making the effort and expense to make these cookies, use something like macadamia nuts, almonds or pecans instead of cheapie-do walnuts or peanuts. It’ll make more of a gourmet cookie. The Fracas “Frac Me, These are Awesome” Chocolate Chunk Cookie 1 cup (2 sticks) softened butter 1/2 cup granulated sugar 1 1/2 cups packed brown sugar 2 eggs 3 teaspoons vanilla extract 2 1/2 cups all-pu

Chocolate chip brownie recipe ingredients: 300 grams flour 250 grams sugar 25 grams cocoa powder 2 teaspoons baking soda 2 1/3 cups buttermilk 1/2 cup cooking oil Chocolate frosting ingredients: 120 grams sugar 1/2 cup milk 150 grams unsalted butter 150 grams chocolate chips Click here for metric conversion table if you need it! Eggless brownies recipe instruction: Combine flour, sugar, cocoa and baking soda in deep bowl. Pour buttermilk and cooking oil in it and mix it for about 3 minutes, so all ingredients unite. Pour the mixture in a greased pan and bake it in 200°C for about 20 minutes. Chocolate frosting recipe instruction: In low temperature cook sugar and milk. When sugar melts, add butter and chocolate chips in it. Stir it all the time, till all ingredients melt and till you get compact smooth chocolate mixture. Glaze the buttermilk chocolate cake with chocolate frosting, cool it in the pan and cut it into squares. If you like, you can serve your chocolate brownies wit

Cream 125g sugar with 175g brown sugar. Beat until fluffy. Add 1 teaspoon vanilla extract, 1 tablespoon milk and 1 egg and beat it well. Add 175g plain flour and 1 teaspoon baking powder and beat to combine. Break 200g plain chocolate in little chunks and spoon it into the batter. Line a tray with baking paper and drop 1 tablespoon batter on the tray. Leave about 3 cm space between the cookies. Place the tray into a preheated oven 160C (fan) for about 20 minutes. Get the cookies out of the oven and place the cookies on a wire rack to cool. Enjoy!

Chocolate Chip-Pecan Bars Recipe 1 package French vanilla cake mix 1/2 cup butter or margarine — softened 2 cups pecan halves 2/3 cup butter or margarine 1/2 cup packed brown sugar 1 (6 ounce) package semisweet chocolate chips (1 cup) Heat oven to 350º. Mix cake mix (dry) and 1/2 cup butter in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Press firmly in bottom of ungreased rectangular pan, 13 × 9 × 2 inches. Bake 8 to 10 minutes or until light brown. Sprinkle pecan halves evenly over baked layer. Heat 2/3 cup butter and the brown sugar to boiling in 2-quart saucepan over medium heat, stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over pecans. Bake about 20 minutes or until bubbly and light brown. Sprinkle chocolate chips over warm bars; cool. Cut into 8 rows by 4 rows.

Chocolate Chip Sandwich Cookie Recipe 1 1/4 cups packed brown sugar 1/2 cup butter or margarine — softened 1 egg 1 1/4 cups all-purpose flour 1/4 teaspoon baking soda 1/8 teaspoon salt 1 cup miniature semisweet chocolate chips Chocolate Frosting — (recipe follows) CHOCOLATE FROSTING 2 ounces unsweetened baking chocolate 2 tablespoons butter or margarine 2 cups powdered sugar 3 tablespoons hot water Heat oven to 350º. Lightly grease cookie sheet. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips. Drop dough by level teaspoonfuls about 2 inches apart onto cookie sheet (dough will flatten and spread). Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes; remove f

I plan on devoting this week to exploring the curious connection between food and love, which mainly means, I’m going to provide you with romantic recipes to make someone in your life (maybe you!) feel loved and special this week. Years ago, at some point during our almost four year courtship, my now-husband surprised me with [...]

Serving Size: 0 Ingredients:2 tablespoons margarine 2 1/2 cups chocolate cookie crumbs 2 pounds cream cheese -- softened 1 cup sugar 4 eggs 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 cup sour cream 1 pound refrigerated chocolate chip cookie dough 2 ounces chocolate chips === TOPPINGS === 1 pint heavy whipping cream -- whipped Chocolate chips Chopped walnuts Cooking Directions:Preheat oven to 325 degrees. Generously grease the bottom and sides of a 10-inch springform pan. Combine the margarine with the chocolate cookie crumbs. Press onto thebottom and sides of the pan. Using an electric mixer on high speed, combine cream cheese, sugar, eggsand flour and mix until smooth. Add vanilla and sour cream and mix justuntil blended. Pour 1/2 of t

... Did I mention it's raining? Whenever it rains in my part of California, I get homesick for Chicago. I guess it's because I miss the seasons (the change in weather dictating the season to come). When I get home sick I bake a batch of chocolate chip cookies and feel a little a better. Nothing screams home like a plate of cookies and an ice cold glass of milk! The cookies are for all the "transplants" who are homesick, there just like mom's! Enjoy!The recipe I use is exactly like the one on the bag with two exceptions: 1) I add an extra 1/2 cup of flour, 2) an extra cup of chocolate chips.

Add to: Recipe Box | | gardengate, 04/03/08Almond, Oatmeal, Chocolate Chip CookiesIngredients (use vegan versions):    1 cup raw almond butter    1 teaspoon pure vanilla extract(I use the Watkins brand)    1/4-1/2 cup pure maple syrup    1/4 cup brown sugar (I use a natural and organic brand)    ...