Cookies
Last week I was on a mission to make “healthy” chocolate chip cookies. You know the ones with coconut oil, white/wheat flour and honey. Well that did not work out well for me at all. I made the batch, and as quickly as I made them, they went into the trash even faster! Absolutely no flavor and as dry as the Sierra desert! So plan B went into effect. Finding a yummy cookie recipe! I came across this recipe at the Nestle Toll House site. Sometimes the best recipes come straight from the people that make the product you are using! I had tons of taste testers on this one and everyone enjoyed them as they had that extra peanut butter flavor!
INGREDIENTS
1 1/2 cups all purpose flour
1 teaspoon baking soda
2 sticks of butter, room temperature
1/2 cup Nestle chocolate chip morsels
Granulated sugar for sprinkling on the top
DIRECTIONS
Preheat oven to 375 degrees. Combine flour and baking soda in a small bowl and set aside. Beat butter, peanut butter, sugar, brown sugar and vanilla in a large mixing bowl until well combined. Beat in egg and gradually beat in the flour mixture. Once that is blended stir in the chocolate chips. Drop dough by rounded tablespoons onto ungreased baking sheets. Press down slightly and sprinkle with a little bit of the granulated sugar. Bake for 8-10 minutes or until edges are set but the centers are still soft. Cool on a wire rack. Store in an airtight container.
Enjoy!
These cookies are not your typical cookie. They are almost cake like or very similar to a muffin top! If you like banana bread you will LOVE these! Mr. MCYM is not a huge banana bread fan but he really loved these cookies. I loved them so much I ate one for breakfast the next day. But, I swear I was just doing research so that I can tell you that if you store them in an airtight container they will stay fresh… IF you have any left over! I also HAD to send them into the fire station with Mr. MCYM as I could have and might have eaten all the leftovers in one sitting if they stayed at the house! YUP! That good!
INGREDIENTS
1/2 cup unsalted butter at room temperature
1 cup of sugar
1 egg at room temperature
1 cup mashed banana (about 2 1/2 banana’s)
1 teaspoon baking soda
2 cups flour
pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup pecans
1/2 cup mini chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until fluffy. In a bowl mix the mashed banana’s and the baking soda together and set aside for two minutes. (do not skip this step as this is what makes the cookies lift and rise!) Mix the banana mixture into the butter mixture. Mix together the flour , salt and spices. Mix with a whisk OR sift. Add the flour mixture to the butter mixture, a little at a time until combined. Fold in the pecans and mini chocolate chips until just mixed through. Drop by tablespoons onto prepared baking sheet and bake 11-13 minutes or until golden brown. Cool on a wire rack.
Enjoy,
These macaroons are so simple with just a handful of ingredients . They are super sweet, so if you love coconut and have a sweet tooth, here ya go!
INGREDIENTS
3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 14 ounce bag of sweetened shredded coconut
Raspberry jam
DIRECTIONS
Preheat oven to 325 degrees. Line baking sheet with parchment paper. Whisk egg whites, sugar, salt and vanilla in a large bowl until combined. Fold in coconut. Scoop heaping tablespoons onto baking sheet one inch apart. Bake ten minutes, using the back of a teaspoon make indentations in the center of each macaroon. Fill each indentation with 1/4 teaspoon of raspberry jam.
Bake another ten to fifteen minutes or until golden brown around the edges.
I found this recipe in the April 2014 addition of the Food Network Magazine.
Enjoy,
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