Friday, August 7, 2009

The anything and everything cookie

Adapted from the Hershey's Perfect Chocolate Chip Cookies Recipe

1-1/4 cups all-purpose flour
1 cup whole wheat flour
3/4 cup quick cooking oats or bran
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
1 cup chopped nuts(optional)

1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

The addition of whole wheat flour, bran and oats cannot be tasted. The cookies come out much thicker than the normal version which is how I prefer my cookies. I also prefer the taste of dark chocolate to the traditional milk chocolate chips.

Now my favorite part of the recipe is the creative add anything extra in the pantry part. Once you have the base dough complete you can really change this recipe up 100 times over. Some of my go to additions are white chocolate chips, cinnamon chips, dried cranberries, coconut or all of the above - simply use your judgment for quantities. I try not to add more than 1 1/2 cups of additional ingredients - about 1/2 a cup per item. If the pieces start falling out of the dough as you combine the mixture you have too much.

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