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Tuesday, January 13, 2015

Kristie's First Cookies - A Guest Post By MiMi

When you are a middle child sometimes you miss out on experiences that an oldest or youngest child might have an opportunity to be a part of.  When Kristie mentioned she had never baked a batch of cookies from scratch, I new we needed to change that.  Today was her day.  We talked about how to properly measure room temperature ingredients and techniques that she might not know about.  It was a lot of fun.  I chose the traditional Toll House Cookie recipe because that seems to be something that every American should be familiar with.  I let her choose from the variety of chips I had on hand.  She chose white chocolate chips and Reese's Peanut Butter chips.  This turned out to be a great combination.  I have an extra KitchenAid stand mixer that I decided to give her.  She's all set to bake cookies now!

 I used to love to have fresh cookies waiting for the kids when they came home from school.  I would just bake a few at a time.  The smell of fresh baked cookies greeted them as they came in the door.  Warm cookies and milk always seemed to hit the spot when everyone got home in the the afternoon.

- MiMi

Kristie's First Cookies


2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 cup white chocolate chips
1 cup Reese's peanut butter chips

  1. Preheat oven to 375 F
  2. Cream butter, sugar, brown sugar and vanilla.
  3. Add eggs, one at a time, beating after each until incorporated.
  4. In a bowl, mix together flour, baking soda and salt.  
  5. Slowly add dry ingredients to wet ingredients. 
  6. Stir in the chocolate and peanut butter chips
  7. Drop about a Tablespoon of dough at a time onto an ungreased baking sheet.
  8. Bake for 9-11 minutes.  
  9. Cool for 2 minutes on the baking sheet then transfer to a wire rack.
  10. Try to let them cool for long enough to not burn your mouth before you devour!

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