| Cakey Chocolate Chip Cookies | |
|---|---|
| Ingredients | |
| 2 2/3 Cup | Flour |
| 1 Tsp | Baking Soda |
| 1/2 Tsp | Salt |
| 1 Cup | Softened Butter or Margarine |
| 3/4 Cup | Granulated Sugar |
| 3/4 Cup | Packed Light Brown Sugar |
| 2 | Eggs |
| 1 Tsp | Vanilla |
| 1 Pkg | Chocolate Chips |
| Directions | |
| Preheat the oven to 375 degrees. | |
| Mix the dry ingredients in a separate bowl. | |
| Beat the butter and sugars until creamy. | |
| Add egss and vanilla to the butter mixture and beat well. | |
| Add the flour mixture, beating until combined. | |
| Mix in the chocolate chips. | |
| Drop rounded teaspoons onto an ungreased cookie sheet. Flatten each cookie to 1 cm / 1/2 inch thicknes. | |
| Bake for 8-10 minutes, rotating the cookie sheet half way through. | |
Tea Biscuits |
|
|---|---|
| Ingredients | |
| 2 Cups | All-purpose Flour |
| 4 Tsp | Baking Powder |
| 1 Tsp | Salt |
| 1/2 Cup | Shortening |
| 3/4 Cup | Milk |
| Directions | |
| Preheat the oven to 400 degrees. | |
| Grease a baking sheet. | |
| Combine flour, baking poweder and salt. | |
| Cut in shortening until mixture has a fine crumb texture. | |
| Stir in milk with a fork to make a soft dough. | |
| Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. | |
| Cut into rounds with a cookie or bisuit cutter. | |
| Place on cookie sheet, and allow to rest for a few minutes. | |
| Bake for 12 to 15 minutes. | |
Peanut Butter and Chocolate Chip Brownies |
|
|---|---|
| Ingredients | |
| 1 Cup | All-purpose Flour |
| 1 Tsp | Baking Powder |
| 1 Pinch | Salt |
| 1/2 Cup | Butter or Margarine |
| 1 Tsp | Vanilla |
| 1/2 Cup | Smooth Peanut Butter |
| 2 | Eggs |
| 1 Cup | Semi-sweet chocolate chips |
| Directions | |
| Preheat the oven to 350 degrees. | |
| Mix the dry ingredients. | |
| Cream the butter and peanut butter together. | |
| Mix in the eggs and Vanilla. | |
| Blend in the dry ingredients. | |
| Mix in the chocolate chips. | |
| Press the mixture into a greased 9x9 inch baking pan. | |
| Bake for 30 minutes. | |
Chocolate Chip Zucchini Bread |
|
|---|---|
| Ingredients | |
| 1/3 Cup | Unsalted butter, melted and cooled slightly |
| 1/3 Cup | Vegetable oil |
| 1 Tsp | Vanilla |
| 2 lg | Eggs |
| 8 oz | Grated Zucchini (about 1 large) - about 1 1/2 cups |
| 1/2 Cup | Packed Light Brown Sugar |
| 1/2 Cup | Granulated Sugar |
| 1/2 Tsp | Baking Powder |
| 1/2 Tsp | Baking Soda |
| 1/2 Tsp | Salt |
| 3/4 Cup | Semisweet Chocolate Chips |
| Nonstick Cooking Spray | |
| Directions | |
| Adjust rack to the middle position and preheat the oven to 325 degrees. | |
| Whisk together the butter, oil vanilla and eggs in a medium bowl. | |
| Fold in the zucchini. | |
| Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. | |
| Gently stir the zucchini mixture into the flour mixture until just combined. | |
| Fold in the chocolate chips. | |
| Coat an 8 1/2 inch by 4 1/2 inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top witht he back of a spoon. | |
| Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1hr to 1hr 20min. | |
No-Bake Chocolate Toffee Cookies |
|
|---|---|
| Ingredients | |
| 3 Cups | Quick-cooking Oats |
| 1 Cup | Peanut Butter |
| 1/2 Cup | Bittersweet Chocolate Chips |
| 1/2 Cup | Semisweet Chocolate Chips |
| 1/2 Cup | Toffee bits, plus more for sprinkling |
| 2 tbsp | Softened Unsalted Butter |
| 1/2 Tsp | Salt |
| Directions | |
| Line a baking sheet with wax paper. | |
| Combine the oats, peanut butter, bitter and semisweet chocolate chips, toffee bits, butter and salt in a medium saucepan. | |
| Cook over medium heat, stirring frequently, until the chocolate chips melt (3-5 minutes). | |
| Scoop heaping tablespoons of batter onto the baking sheet and sprinkle each cookie with extra toffee bits. | |
| Freeze for 15 minutes before serving. The cookies can be stored in the refrigerator in an air-tight container for 1 week. | |