Ooey Gooey Chocolate Chipper Goodness

I just had to make these cookies.  For some reason which I am associating with a friend, I kept saying Chocolate Chipper all week at various times and had those two words stuck in my brain.

 

I substituted unsalted butter for shortening, baked them at 350 degrees for 12 minutes and allowed them to cool on the sheet for 5 minutes.  I found that chilling the dough between baking batches was a good thing and I added both milk chocolate and peanut butter chips.  Yummy!!

So addicted to cookies lately!

What are you baking these days?

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Crankin’ out the cookies!

I’ve been crazy for baking cookies lately and I’m very proud that I’ve been ambitious enough to try all new recipes!

This past weekend I pulled out my Grandmother’s Better Homes & Gardens cookbook and made two from there with my own twists added in.

I first baked the Peanut Butter Cookies which I’ve named Peanut Butter Milk Chocolate Chip Cookies because I added milk chocolate chips to them for a bit of chocolate and they are very good.

Here is the recipe which I used for the Peanut Butter cookies:

Before I make anything I always sift/whisk the dry ingredients together in a bowl.  I creamed the wet ingredients together with my stand mixer, added the flour mixture by hand and then 1 cup of Nestle Milk Chocolate Chips (my fave!).

I used a cookie scoop to measure them all the same and put some chips on the top of the cookies (like you would do with a Hershey Kiss for the Peanut Blossom cookies) and then pushed them down a bit.

I baked them at 350 degrees (not the 375 as listed in the recipe) for 12 minutes and then allowed them to cool on the sheet for 5 minutes before transferring to the cooling racks.

As you can see the bottoms are nice and brown and they are great to eat!

My second recipe was the Drop Sugar Cookies.

First, I want to say that as I tasted one of these I had this overwhelming feeling stir through me of familiarity in taste.  I’m 99.9% positive that this was the same recipe which my Grandmother used for her annual Christmas Cut-Out Sugar Cookies which I loved so much.  It was an amazing feeling!

After mixing the batter I chilled it in the fridge for approximately 20 minutes before I scooped them and tossed them around in sprinkles.

I baked them at 350 degrees too for 15 minutes instead of the recipe’s noted temperature of 375.  I allowed them to cool on the sheet for 5 minutes like I did with the other cookies.  Also it is very good to chill the dough in the fridge for at least 30 minutes before you make the first batch of drop sugar cookies and also to chill it between the batches as they are baking.

By rolling them around in the sprinkles before baking you can see how the cookies really have color throughout.  If I make them and roll in the sprinkles as I did today I will cut the sugar back to 1/2 cup versus the 3/4 cup in the recipe or I may keep the sugar the same and just add the sprinkles to the top of the scooped cookies.

I certainly have more great cookie recipes to add to my rotation and with Christmas right around the corner I can’t wait to bake them for friends!

 

Craving cookies

For some unknown reason I’ve been infatuated lately with making and eating cookies.  In the past month I’ve baked several dozen cookies of various types and have frozen some for future nibbling.  I don’t know why the sudden allure to bake them so much but they do make me happy!!

Because of inspiration I received after my Molasses Cookie post I plan to look through the ones which my Grandmother had and bake more of those to help bring back some long lost memories (just in time for the Thanksgiving and Christmas seasons which are quickly approaching!).  Maybe that is the reason my soul is craving cookies!  They are small yet tasty pieces of our past which bring comfort through our recalled memories.  And the happiness they are bringing me is helpful to my craving soul right now.  Maybe my Grandmother is trying to help me through the simple yet satisfying process of baking 🍪   As I recall from my childhood I don’t have many memories of actually baking with her.  It seemed that cookies and pies always magically appeared in her kitchen and she always had something to share and send home with us.

 

I hope to bake and share some more ‘From My Grandmother’s Recipe Box.’

😌

 

From My Grandmother’s Recipe Box : Molasses Cookies

I have been doing a lot of cooking and baking in the past several weeks; however, not anything new from my Cooking-Through Cookbook choice for the year.

Last week I made a new recipe of Chocolate Chip cookies and my first-ever batch of Ginger cookies.  Both were from my one Allrecipes magazine and they were really good.

Today I decided to make my first-ever batch of Molasses cookies.  I’ve been wanting to bake Molasses cookies for a while now.  I found the recipe which belonged to my Grandmother and decided that was the one to make.  I used a mild-flavored brand of molasses called ‘Grandma’s Molasses’ and followed the recipe as written but without the cloves.  I didn’t take any photos while mixing the batter but I have photos below after chilling it.

 

I baked them for 10 minutes and allowed them to cool on the sheet for 3 minutes before moving them to the cooling rack.

My husband said that he likes the Ginger cookies better than these (and there was molasses in those cookies as well as ginger added to these cookies but the amounts were different for each cookie).  Maybe it’s the type of molasses used but I don’t care for the flavor of these so much either.  I don’t recall my Grandmother baking these and if she did I don’t remember eating them (I was a rather picky-eater as a child so Molasses wasn’t something I would have enjoyed at that time of my life).  I do want to try other Molasses cookie recipes though to see if I will like any of those better than these.

Try them and let me know what you think.

Update on 10/22/2017: After allowing the cookies to sit for a day I’ve discovered that the flavor is much better than it was yesterday and I do enjoy the cookies.

 🙂

Dreaming about cookies!

I recently acquired these two cookie books…

And all I’ve been able to do is dream about cookies.

I’ve been making more cookies lately (just the standards which I love so much) and I Love, Love, Love what Betty says in her Picture Cook Book about them:

I don’t have a proper old-fashioned cookie jar but I do like having cookies in an air-tight container on my kitchen counter (as I do now).

So I couldn’t help myself when I learned about Betty’s vintage cooky book.  I was drawn to it immediately and searched for one online; a used one, of course.

This Betty Crocker Cooky Book is from 1963 (First Edition First Printing) and it looks like new.  I don’t know if the price sticker on the front is from 1963 though.  The cover with all of the cookies just draws you to this book and there are many recipes inside.

This Woman’s Day Cookie Cook Book is from 1963, Third Printing.

It only cost 75 cents back when it was sold in ’63 which is such a bargain by today’s standards.

I’m guessing that many housewives in the 1960’s were very busy baking cookies once they retained one or both of these publications.  I can only imagine how magical Christmas must have been back in that time with so many cookies coming out of mom’s oven.  They can really make a home so warm and inviting especially when the smells are floating through the house as they are baking.  Ah…such great memories!!

What cookies do you enjoy making and keeping in your home?  Do you have a proper old-fashioned cookie jar full of cookies all of the time?  Please share some of your cookie memories with me.

Chocolate chip are my most-favorite cookies and I love using milk chocolate and dark chocolate chips versus the semi-sweet; and I must use butter in the recipe!  I’ve been addicted to the Nestle brand of chips because the chocolate content is better than Hershey’s (in my opinion the taste is so much better) and European chocolate is the best over anything because their number one ingredient is almost always chocolate (cocoa) versus sugar.  Do you look at the ingredients listed on your chocolate chips?  When you see sugar listed first you will find that the taste is just not as good as those which have the cocoa ingredients first.

(On a side-note, I love European chocolate over the American chocolate.  If you haven’t tried any European chocolate you’re missing out on something very extraordinary in taste and quality.  It seems like sugar has become the number one ingredient in all chocolate made in America anymore and the cocoa content is minimal.)

So many cookies…

so little time…

I’m going to cook this book

It’s become a tough decision for me.

I have so many vintage cookbooks as well as newer ones which I want to cook-through so deciding on a book for this challenge has become difficult.

But I have decided to cook-through my Better Homes and Gardens New Cook Book which I acquired in the mid 1990’s.  You can read all about my love affair and collection of these cookbooks at this link: My BHG Collection

It is a book which I turn to again and again and have written all over the various recipes which I’ve already made with many notes on them concerning what I did to make them scrumptious in my kitchen.  I have begun looking through it and realized that there are still so many more recipes which I haven’t made but want to try so that is the reason I’ve chosen this book filled with over 1300 recipes.

I also have loose recipes inserted throughout and this poor thing is falling apart due to 20+ years of use but it is well loved and I do look to it for guidance on so many things while in the kitchen as well as for the tried-and-true standby recipes which I’ve made for years and which we enjoy so much.

The top cover has come away from the spine so my hubby taped it for me to at least keep it together

Most of the book is away from the spine but I keep it intact now with a rubberband!

I hope you all are looking through your books to choose the one which you will use for my fun challenge.

The first recipe category big-reveal will be posted on May 1, 2017.  Tell you friends and family; the more the merrier!

And a big THANK YOU for joining me on this fun challenge adventure!

🙂

1965 Cookie Cookbook

I purchased a vintage cookie cookbook in 2015 while cruising through a consignment shop.  The book was marked at $10.00 but I happened to be there when all cookbooks in that particular stall were 50% off and I decided to purchase it.  It has been a cool find!

The book is from 1965.  And just viewing the cover pulls you in and yet takes you back in time.

1965 cookie cookbook

As I sat down to stroll through the pages I came across many unique features and entries among them.

I love purchasing used vintage cookbooks because they tell a unique story.  There are almost always written notes among the pages and sometimes clipped recipes are used for page markers.  On the inside on the first printed page are someone’s notes marking her favorites so she would know exactly where to turn for these constant-makes.

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This page also tells me who published the book as well as indicating that it was from 1965 (MCMLXV).

I also found that the First Ladies of the time period had submitted their favorites.  This includes the First Lady of the White House at that time: Ms. Lyndon B. Johnson.

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I think that it is so cool that so many Women in Washington shared cookie recipes from their own kitchens which they made for their own families.

I had also found a recipe in the book from a woman who shares the same name as my one sister-in-law and the last name is quite unique.  I have given a copy of that page to my sister-in-law and my husband’s family found it so cool as well (and we know that it isn’t my sister-in-law who submitted that recipe since she wasn’t born until 1970 anyway!).

There were some other unique recipes which I didn’t know about until I found them in these pages.

Here is one of them:

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If there is anyone reading this who remembers these cookies or a story about them, I’d love to hear it.

And as this particular recipe shows you, there were notes as well on other recipes to tell you a little history about it.  I think that is a cool feature too.

There truly are over 500 cookie recipes in this little ‘gem’ which I’ve found and I’ve tried a few.  I think that once the weather gets cooler I will venture into a few more to add to my repertoire.

Happy Baking!

Saturday’s Sweet Surprise : My Mother’s Italian Sugar Cookies

My Mother wasn’t a huge baker but one thing she often made were her Italian Sugar Cookies and it didn’t have to be Christmas either! 🙂  I even recall that when I had to do a cooking/baking demonstration in Home Economics class in high school I chose to make these Sugar Cookies and I still enjoy making them as an adult.  Often, though, I make them at Christmas but I always remember that these are my Mom’s.

Italian Sugar Cookies

Bake in 400 degree oven for approx. 10 minutes

Ingredients to make cookies

3/4 cup softened butter (I prefer unsalted)

1 cup white sugar

1 egg

1 teaspoon vanilla

1 teaspoon baking powder

2 1/4 cups flour

Cinnamon Sugar for coating rolled cookies

1/2 cup white sugar + 1 teaspoon cinnamon mixed together in a dish/bowl

Directions

Cream together softened butter and sugar until light and fluffy.  Add egg and vanilla and beat well.

Sift together baking powder and flour and add to the creamed mixture.  Blend well.

Shape dough into small balls and roll in the cinnamon sugar mixture.

Put on baking sheet and into preheated oven.

Enjoy!