This recipe is wonderful because it includes some very good things. It is full of: gluten, dairy, and sugar. Yum-a-roo.
Above is a photo of my butter dish, because I love any excuse to show it off. It’s one of my favourite thrifted finds.
Yummy, sinful ingredients aside, the secret one? It is cinnamon. A half-teaspoon of cinnamon in my chocolate chip cookies makes a WORLD of difference. Maybe you already know this; however, many don’t. I haven’t ever had a complaint about my cookies, and in fact, I have passed on the recipe (with big credit to Betty) many times.
(PDF at the bottom for downloading and printing, as always)
1 cup of butter – softened (yes… so goood….)
3/4 cup of brown sugar
3/4 cup of white sugar
1 tsp vanilla
2 1/4 cup of flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup of milk chocolate chips
1. Prehead the oven to 375 degrees
2. Cream the first five ingredients in your mixer. Beat until fluffy.
3. Add the dry ingredients (sift them together if you want, but I never do) to the wet and then mix until all ingredients are combined. Fold in chocolate chips.
4. Bring out the scoop! Scoop little balls of cookie onto a pregreased (or lined) cookie sheet.
Albert Einstein’s great-granddaughter helped us out with this part.
Bake your cookies for 8-10 minutes (I always split the difference and do 9 minutes), then set them out to cool.
I’d say that this Bucket O’ Cookies is merely a serving suggestion, but after the morning I had, I can safely say that this was my reality. (Plus, I really like the color of the bucket, so I wanted to give it a bit of limelight)
Try this recipe out and let me know what you think!
Download and print it here!