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Thanks for everyone who replied or sent me an email to let me
know you DO still want to stay on this recipe newsletter and
I will keep them coming! If you haven't already done so and
want to keep reading please do just send me a quick reply and
you will stay on the list. Also extremely helpful if you add
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Now for a sweet treat....
Ahhhh Hubby is THE best at homemade chocolate chip cookies
there is just something about that recipe from Phoebie's
Grandma "Nestle?" lol. Those of you who watch Friends will
know what I'm talking about. The worst though is when you
have a fresh batch of those hot cookies and out of milk!
Cookies are always even sweeter when someone bakes them for
you.... that's that favorite ingredient of mine "TLC". You
really don't need the yellow bag on hand for a terrific recipe.
Try these delish GIANT COOKIES ut for size and be treated
to something more than just chocolate for a change. You'll
feel better about having just one!
Ever wanted to send some cookies to your loved ones?
Especially with the holidays coming up. Keep reading
below for some tips.
RECIPE: GIANT COOKIES
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup brown sugar
1 cup granulated sugar
1/2 cup vegetable shortening
1/2 cup butter or margarine, at room temperature (1 stick)
1/4 cup milk
2 teaspoons vanilla extract
2 1/4 cups oats or old-fashioned oats
1/2 cup chopped pecans
1 6-ounce package semi-sweet chocolate chips (1 cup)
Additional all-purpose flour
Combine flour, salt and baking soda in the small mixer bowl.
Stir with a spoon and set aside. Combine sugars, shortening
and butter or margarine in the large mixer bowl. Beat on
medium speed until well mixed, stopping the mixer and scraping
the bowl several times. Add the eggs, milk and vanilla. Beat
until well mixed, scraping the bowl several times. Add the
flour mixture. Beat on low speed until well mixed, scraping
the bowl several times. Add oats and chocolate chips and nuts.
Mix well. Cover the bowl with foil or plastic wrap and chill
in the refrigerator for at least 1 hour. When the dough has
been chilled, turn on the oven to 375 degrees. Divide the dough
into two parts (keep one part in the refrigerator until ready
to roll it out). Place dough on a lightly-floured surface. Rub
flour on the rolling pin and roll the dough to about 1/4-inch
thickness. Dip cutters in flour and cut cookies. Lift cookies
with a pancake turner to baking sheets, placing cookies 1 1/2
inches apart. Bake for 12 to 15 minutes or until lightly browned.
Lift with a pancake turner to a wire rack to cool. Repeat with
the remaining dough.
* can be stored in an airtight container in a cool place.
Yield: 18 Cookies
Category: Desserts, Cookies
*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~
TIPS FOR MAILING COOKIES
The best cookies for mailing are ones that don't break
easily, like drop cookies, refrigerator or icebox cookies,
and molded cookies. Brownies and unfrosted bars are good
to send, too.
* To keep flavors from changing or blending with others,
pack cookies in separate containers or wrap the different
types separately within a container.
* Use sturdy foil-lined containers or tins. Wrap round
cookies back to back in pairs, stacked flat or on end.
Layer bars between sheets of waxed paper. Cushion well
with tissue or waxed paper up to the top of the container
to keep them snug.
* Place crumpled newspaper, shredded paper, packing
peanuts or other packing material below, above, and
between containers to cushion them in the shipping box.
* Seal the box with shipping tape and cover the address
label with clear tape for protection. Mark the package
clearly with the word "perishable" to encourage careful
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