Yesterday at work, the Easter Seals Gang and I made cookies for the fundraiser for Megan’s House. We made several different types of cookies and lots of them. I wanted to share with all of you one of the recipes and some pictures from yesterday. We had such a great time baking. The clients love it and I do too. For several years now the crew at Easter has baked pound cakes for the Bass Tournament. The fishermen are always so excited to get a slice of the great cake. The clients love to get in the kitchen and cook and bake and I love it too. My dream is to have a restaurant/catering service and employ people with disabilities to help me run it. The Easter Seals gang works so hard and they are so dedicated to their jobs. It is amazing what they can do if given the chance.
We had a lot of compliments on the chocolate chip and the peanut butter and butterscotch cookies. Psssssss- I’ll tell you a secret – I use Swan cake flour and all my ingredients are at room temp. It really makes a difference. They are GREAT! I hope you and your family will enjoy this recipe.
Ultimate Chocolate Chip Cookies
- 2 ½ cups of Swan Cake Flour (sifted)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- 1 ¾ cup Nestlé’s milk chocolate chips
- 1 cup finely diced walnuts
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.