One of my all time favorite desserts are basic delicious sweet cookies. It may or not have something to do with all the boys in my house too - fussy desserts aren't usually even considered lol.
You're going to love this recipe! Trust me. I have been making it for years. Plus for those of you with kids or busy calendars the dough is super great and flexible. You can make it and store it for up to 3 days in the fridge, covered, before baking, or you can freeze the dough in a log shape or round ready to bake cookies, or you can bake them off and then freeze for up to 1-2 months without losing any moisture. Perfect make ahead cookies.
(Adapted betty crocker recipe)
Makes 4-6 dozen depending on the size 1 Tbs or 2 Tbs
ingredients:
1 large bag 20oz of dark chocolate morsels or two smaller bags of your fav chocolate chips
3 eggs (pull them out of the fridge 30 minutes before to get some of the chill off)
2 tsp vanilla
1 & 1/2 cup Brown sugar
2 sticks of unsalted butter/1 cup (softened)
3 and 1/4 cups of flour ( I usually do a mix between whole wheat pastry flour and white all purpose)
1 and 1/4 cups rolled oats
1/4 cup white sugar (use 1/2 cup for a sweeter cookie)
1 pouch of baby puree (3-4 oz) fruit /veggie puree combo (I usually do one that is a mix of zucchini, pumpkin, and apple)
1/2 tsp salt
2 tsp baking soda
optional : 2 tsp of espresso powder
optional: mini baking mms (for topping of the cookies right before baking)
optional: turbinado sugar (for sprinkling the tops of cookies right before baking)
optional: chopped walnuts - 1/2 cup - 1 cup as per your preference
Directions:
1. In a mixing bowl on low speed, cream the butter and sugars together
2. Add in the baking soda, eggs, vanilla, the puree, salt, and espresso powder if using it
3. Add in the flour 2 cups at a time so the flour doesn't fly up and coat your counter
4. Once all the flour is mixed it, when the mixture looks homogenous, add in the rolled oats, walnuts if using, and chocolate chips
5. Preheat the oven 375 degrees
6. Roll cookie dough into 2 Tbs balls or so... sprinkle with sugar or press mms in as desired
* If freezing roll into balls and flash freeze them flat, then store them in freezer bags
7. Bake for 8-10 minutes or until they are lightly browned around the edges.
3 eggs (pull them out of the fridge 30 minutes before to get some of the chill off)
2 tsp vanilla
1 & 1/2 cup Brown sugar
2 sticks of unsalted butter/1 cup (softened)
3 and 1/4 cups of flour ( I usually do a mix between whole wheat pastry flour and white all purpose)
1 and 1/4 cups rolled oats
1/4 cup white sugar (use 1/2 cup for a sweeter cookie)
1 pouch of baby puree (3-4 oz) fruit /veggie puree combo (I usually do one that is a mix of zucchini, pumpkin, and apple)
1/2 tsp salt
2 tsp baking soda
optional : 2 tsp of espresso powder
optional: mini baking mms (for topping of the cookies right before baking)
optional: turbinado sugar (for sprinkling the tops of cookies right before baking)
optional: chopped walnuts - 1/2 cup - 1 cup as per your preference
Directions:
1. In a mixing bowl on low speed, cream the butter and sugars together
2. Add in the baking soda, eggs, vanilla, the puree, salt, and espresso powder if using it
3. Add in the flour 2 cups at a time so the flour doesn't fly up and coat your counter
4. Once all the flour is mixed it, when the mixture looks homogenous, add in the rolled oats, walnuts if using, and chocolate chips
5. Preheat the oven 375 degrees
6. Roll cookie dough into 2 Tbs balls or so... sprinkle with sugar or press mms in as desired
* If freezing roll into balls and flash freeze them flat, then store them in freezer bags
7. Bake for 8-10 minutes or until they are lightly browned around the edges.
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