Cookies & Milk

12 Jan

Maybe it’s dumb to post such a commonly used and easily available recipe, but I’m going to anyway because they’re just plain great cookies. Despite our New Year’s resolution to eat healthier (and for me to get back to my pre-wedding workout routine), I made some cookies. I used the recipe on the back of the chocolate chips, and it was delicious. Since Filthy Fowl loves peanut butter cookies, and I love chocolate chip cookies, I used the mixed peanut butter chips and chocolate chips.

Because I know us, and knew we would eat the whole batch in one sitting, I froze some of the dough for future use. The way to do this is to drop the batter onto a cookie sheet as if baking, but stick the sheet in the freezer until they’re hard (took about 20 minutes, but longer is better). Then I just threw them in a big Ziploc bag and back into the freezer they went.

Certain people think they taste better this way anyway, after sitting overnight and letting the flavors develop. We thought we should try this out so took a few out of the freezer the next day and baked them. Yup, still good, maybe better!

Enjoy!

Great with milk

Great with milk

Chocolate Chip/Peanut Butter Chip Cookies

recipe by Nestle Toll House

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels (I used the mixed PB/Choc chip)
1 cup chopped nuts (I omitted)


COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15″x10″ jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

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One Response to “Cookies & Milk”

  1. bensbaby116 January 12, 2009 at 2:00 am #

    It doesn’t get much better than your classic cookies and milk! Looks great. 🙂

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