cookie recipe

The Best Chocolate Chip Cookies

Chocolate chip cookies are as American as, yes, apple pie. No joke. The classic chocolate chip cookie is absolutely American in origin. It was invented by Ruth Wakefield in 1924 at Framingham State Normal School in Framingham, Massachusetts.

More precisely, Ruth created the original Toll House® Chocolate Chip Cookie. Andrew Nestle tried it, loved it and purchased the right to put the recipe on his packages of NESTLÉ® Semi-Sweet Chocolate Chips in exchange for a lifetime supply of chocolate for Ms. Wakefield!

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Want to send some homemade cookies with them for lunch? These self-sealing individual cellophane bags are perfect!

Toll House Cookies

Today my 7 year old granddaughter, MacKenzie, and I decided to make a batch of these yummy delights. I just love that girl.
She has such a zest for life and great sense of humor. Whenever we’re together we talk, and talk, and talk..and giggle…and talk some more. Her exuberance translates into an over-the-top love for CHOCOLATE. It’s fun to make chocolate chip cookies with her.

Since MacKenzie has some food intolerances, we substituted vegetable shortening for butter in the recipe and many of us think it makes it taste even better! Recipe below.

Measuring everything “just right.”

Think there are enough chocolate chips in there?

Official “chocolate chip taste-tester,” Kenzie inspects the morsel.

She tastes it.
Yes!
It is delectable and there’s one less chocolate chip in the bowl.

chocolate chip cookie recipe, how to bake cookies, Toll House cookies

First two trays of cookies going the oven
…while MacKenzie sneaks chocolate chips out of the bowl
behind Grandma Sinea’s back and…

Out come the BEST chocolate chip cookies ever
…with a few less chips!

Chocolate Chip Cookie Recipe

Adapted from the Original Toll House® Cookie Recipe

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup vegetable SHORTENING

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups semi-sweet chocolate chips

1 cup chopped nuts (optional)

butterfly shaped cutout cookie in cellophane bag

Directions

Preheat oven to 375°.

COMBINE flour, baking soda and salt in small bowl.
Beat shortening,sugars (granulated and brown) plus vanilla extract in larger bowl until creamy.
Add the two eggs, one at a time, beating well after each addition.
Beat in flour mixture, gradually.
Stir in semi-sweet chocolate chips and nuts (if using them).
Drop by rounded tablespoons onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until lightly brown.

Cool on baking sheets for 2 minutes

Remove to wire racks to cool

Best chocolate chip cookies ever #recipes

Do you like to bake cookies?

What kind do you like best?

Which kind of cookie do you prefer: non-stick, air bake or something else?

Feel free to share your tips and your links.

Enjoy!

Rolled Sugar Cookies for the Holidays

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Cut-out sugar cookies have to be my all-time favorite holiday treat. They are most often seen as Christmas cookies but there are so many cookie cutter shapes available that you can have them year round!

I’ve tried many recipes but this one, by far, is the simplest to produce and tastiest, too! Here is the recipe and a really great how-to video for inspiration. You’ll be baking like a champ the very first time.

cookies, cookie cutter cookies, Christmas cookies, holiday cookies, cutout cookies, sugar cookies, cookie recipe

Sugar Cookie Recipe followed by the How-To Video
(below)

Rolled Sugar Cookies

Ingredients

· Butter (softened) 1 ½ cups

· Sugar2 cups

· Eggs 4 large

· Vanilla Extract 1 tsp.

· All-Purpose Flour 5 cups

· Baking Powder 2 tsp.

· Salt 1 tsp.

Directions

Preheat oven to 400°

Cream together sugar and butter, in a large bowl.

Add eggs and vanilla extract, beat.

Stir in flour, baking powder and salt.

Cover the bowl with plastic wrap.

Refrigerate 1 hour or more (even overnight)

Flour your work surface.
Cut the dough in half or thirds.

Roll out a piece of dough using a rolling pin, making the dough ¼ to ½ inch thick.
Tip: Keep counters clean – easy cleanup – with silicon baking mats.

Cut shapes out of the dough using cookie cutters.

Bake them on an ungreased cookie sheet, 1 inch apart, for 6 – 8 minutes until lightly golden brown on the edges D not overbake.
Tip: I tend to burn cookies so I use AirBake Natural Cookie Sheets.
Perfect every time!

Cool.

Frost / Decorate.

Video

If you are reading this via email, click on the title of the post to go to the webpage where the video can be viewed.

Holiday Cookies – roll, cut out, decorate…eat Yum!

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More great cookie recipes:

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Note: this author is an Amazon affiliate. Anything you purchase from Amazon through Ducks ‘n a Row will result in a small commission for me. In advance, “thank you!”

Recipe adapted from The Best Rolled Sugar Cookies on All-Recipes

Photo: Christmas Tree Cut Out Cookies by scanlime on Flickr CC

Peanut Blossom Cookie Recipe

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By Sinea Pies

peanut butter cookies, peanut butter and chocolate, cookie recipes

All cookies are delicious to eat but some cookies are also beautiful.
Jam Thumbprints make a stunning display and so do Peanut Blossoms.

I decided to make some peanut blossoms, with a blog feature in mind, but hadn’t planned on the entire batch disappearing in one day! Good thing I took my pictures before anybody found them. 🙂
Hope you enjoy them as much as we did!

Peanut Blossom Cookie Recipe

Ingredients

24-32 Hershey’s kisses milk chocolates

1/2 cup shortening

3/4 cup creamy peanut butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Additional granulated sugar to roll the cookies in

Directions

Preheat oven to 375°F. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls.
Roll in granulated sugar; place on ungreased cookie sheets or parchment paper covered cookie sheets.
Bake 8 to 10 minutes or until lightly browned.
Immediately press a chocolate into center of each cookie; cookie will crack around edges.
Remove from cookie sheet to wire rack.
Cool completely.

Makes about 24-32 cookies.

peanut blossom cookies are peanut butter cookies with a Hershey's chocolate kiss on top; cookie recipe

Adapted from the Hershey’s kitchens recipe.

They estimated 48 cookies but I found it to be far less.

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Peanut Blossom Cookies are so pretty. ♥ Love this recipe! #cookies Click to Tweet

Simple Almond Butter Cookie Recipe – So Delicious!

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Hey, everyone! It’s Jennifer, again, from EngineerMommy. I’m so excited to share with you all an easy recipe for delicious Almond Butter Cookies. Consisting of only 5 ingredients and requiring just over 10 minutes baking time, these cookies are a breeze to make. You probably have all the ingredients in your kitchen already, which means you could be biting into these cookies in no time!

cookie recipe; almond cookies #cookies Ducks 'n a Row

These Almond Butter Cookies have a really gooey, soft center and slightly crisp edges. You can make the edges even crispier, if you prefer, by baking them a little longer. I like them soft and a bit crumbly so I followed the recipe exactly.

My kids and husband absolutely fell in love with this recipe. They seriously wanted to eat the whole batch! I may have hid one or two cookies in a secret spot in the kitchen in order to make sure I still had a few left at the end of the day! 🙂

Let’s get to the recipe now, shall we?

Easy Almond Butter Cookies

Yield: about 12 cookies

Ingredients:

1 cup almond butter
1/3 cup granulated sweetener (I prefer Stevia)
1 egg
1 tsp. vanilla
1 tsp. baking soda
OPTIONAL: 1/4 cup slivered almonds, for the tops of the cookies

Directions:

Preheat oven to 350 degrees F.
Combine the almond butter and sweetener in a mixing bowl. TIP: When measuring out sticky ingredients, like almond butter, in a measuring cup, first spray the interior of the measuring cup with non-stick cooking spray to make it easy to pour out the measured quantity.
Add the egg, vanilla and baking soda to the almond butter mixture.
Scoop out about 1.5 tsp. of the mixture onto a greased cookie pan. Using a fork, press down the tops of the cookie mounds. TIP: Wet the fork with cold water before pressing down on the cookies to prevent sticking.
Sprinkle each cookie with a few slivered almonds (optional step).

Bake for 11-13 minutes.
Let cookies cool on a rack.

Enjoy!

I hope you enjoyed this recipe. For other deliciousrecipes, DIYhome projects, and much more, feel free to visit me over at Engineer Mommy.
Thanks again, Sinea!

Jennifer, these cookies look delicious! I plan to make them, myself, sometime soon. Thanks again for a great post. ♥

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Amazing Limoncello Cookies

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Hello my name is Miss Messy from Mess Makes Food. I am honoured to be guest posting at Ducks ‘n a Row today. I love Sinea’s blog and always join in with the Blog Hop! I was more than happy to help out and guest post. If you’d like to find out more about me, follow me on Twitter or like my page on Facebook!

I made something extra special for my guest post, these are no normal lemon cookies, they are laced with limoncello!

Real Italian Limoncello too! My boyfriend spent 2 weeks in Venice recently and bought me a big bottle back. This is the first thing I have used it for! You know, other than drinking it!

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It’s good I’ve started thinking about things to use Limoncello in, as when this post goes live, I will be in Italy! I’m going for a week with my boyfriend and his family and I cannot wait.

It’s been a busy few weeks and lying in the sun (which we don’t get much of in the UK) with a book in my hand by the pool will be perfect. Not to mention the Italian food! I think I’ll come back quite a few pounds heavier, but it will all be worth it!

If your not as lucky as me (trust me, I know how lucky I am) and are not going to Italy then you can get a little taste of Italy in these cookies. Whist they might not be a traditional Italian food, they’re still yummy!

If you can’t get Limoncello or don’t want to use it, then you can substitute for lemon juice, it works equally as well.

Amazing Limoncello Cookie Recipe

Ingredients

280g plain flour

1 tbsp corn flour

1/2 tsp salt

170g butter

200g sugar

Zest of 1 lemon

1 egg

1 egg yolk

2 tbsp limoncello

1 tsp vanilla extract

Glaze

120g icing sugar

2 tbsp limoncello

Directions

Preheat oven to 180 C. (350 F)

In a mixing bowl, whisk together the flour, cornflour and salt then set aside.

In a separate bowl beat together the butter, sugar and lemon zest, until mixture is fluffy.

Mix in the eggs until combined.

Mix in limoncello and vanilla extract.

Add in dry ingredients a 1/4 at a time until combine.

Scoop heaped tablespoons onto lined baking sheets.

Bake for 9 – 10 minutes

Allow cookies to cool on baking sheet then before transferring to wire rack.

Drizzle cooled cookies with Lemon Glaze.

For those who don’t “speak metric” — METRIC CONVERSION CHART

Delicious homemade limoncello cookies! #baking #recipes Share on X

Enjoy!

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