A holiday classic…
Greetings Glutards! Welcome to part two of the Christmas cookie extravaganza! Today I am making the holiday classic, chocolate chip cookies. These are everyone’s favorite and always something I look forward to straight out of the oven. Let’s see if I can f*ck them up!
Here’s what you’ll need:
- 1/2 Cup (1 stick) of butter
- 1/4 Cup light brown sugar
- 1-1/2 Cups of Pamela’s Baking & Pancake Mix
- 1-1/2 Cups of semi-sweet chocolate chips
- 1/4 Cup white sugar
- 1 Large egg
- 1 TSP Vanilla extract
- Parchment paper
Here’s how ya do:
Preheat your oven to 350 degrees. Sound familiar? Cream butter and both light brown and white sugars together in a large mixing bowl. It should be thick and creamy, baby.
Next, add your egg and vanilla extract. whip this together until the mixture thins and becomes super smooth.
Add the Pamela’s mix and beat that thoroughly into the butter mix. Once it’s all mingling nicely, add your semi-sweet chocolate chips. Sample a few chips for quality assurance. You know you want to…
Scoop out about a tablespoons worth of dough and roll it into a ball. Place it on your cookie sheet lined with parchment paper and repeat. Do this until you run out of dough.
Flatten your cookies with the bottom of a glass to make them round. I covered the bottom of my glass with parchment paper. This kept the balls of dough from sticking to the glass. Sticky balls can be such a handful…
Bake your cookies in a 350 degree oven for about 15 minutes. Again, look for the edges of the cookie to brown. This means they are ready. Remove from the oven and place on a cooling rack or paper towels to cool. Be sure to sample a few while warm. Just don’t burn yourself!
And that’s it! In no time you’ll have sinful chocolate chip cookies that will be sure to make Santa rush to your house first. Don’t forget the milk!
Make. Eat. Enjoy. Leave feedback. 
Glutardedly Yours,
~Tim
Like That’s Glutarded on FACEBOOK!
*Recipe credits go to Pamela’s Products
No comments:
Post a Comment