Monster Chocolate Chip Cookies

This is the very same cookie that gets top honors as the picture you see in the header of this blog. It is a cookie that is both huge in size as in flavor.  I first made this recipe a couple of summers ago.  We had some neighbors over for a cookout and I wanted something different to serve for dessert. I decided to make these into ice cream sandwiches. We had to split them in half, because this cookie could truly be a meal in and of itself!

The original recipe is from Paula Deen (Three Chocolate Cookies), but I have used different variations of chips and such that it does differ from her recipe.

Now this cookie is NOT low fat! But when you are craving that ultimate chocolate chip cookie, this big, bad boy is it!

The Recipe:

1 Cup (2 sticks) butter, softened

1/2 Cup shortening

3/4 Cup sugar

1-3/4 Cups firmly packed brown sugar (light)

3 large eggs

1 tsp. vanilla extract

3-3/4 Cups all-purpose flour

2 tsp. baking soda

1 tsp. salt

1 bag Nestle` Toll House Semi-Sweet Chunks

1 bag Nestle` Toll House Milk Chocolate & Caramel morsels (This is very hard to find**see note below)

1/2 Bag Nestle` Toll House Semi-Sweet Mini-Chips

** I have had a hard time finding the milk chocolate & caramel swirl chips...so I have been substituting a full bag of Milk Chocolate morsels and about 1/2 cup of Kraft Caramel Bits

Preheat oven to 350'.

With electric mixer, beat butter and shortening until creamy; gradually add sugars and beat until fluffy.  Add eggs and vanilla, beating well.

In separate bowl, combine flour, baking soda and salt. Add gradually to butter mixture until well blended. Stir in chips. Drop by 1/4 cupfuls about 3" apart (or 6 drops per sheet).  Bake 12-15 minutes, (depending on your pan) or until lightly browned. Let cool on cookie sheet 2 minutes and transfer to cooling rack (or dinner plate to keep extra soft).

Cranberry Scones

Holiday baking has started in my kitchen! One recipe that I enjoy to make this time of year is from the magazine everyday FOOD from the kitchens of MARTHA STEWART LIVING.   This is one of my favorite cooking magazines; I like the actual size of the magazine and I like the easy to make and easy to follow recipes it provides. I have never been dissapointed with a recipe made from this collection.

Issue #8 from 2003 has the best recipe for Cranberry Scones. I like to make these for an easy breakfast on weekends or for a late afternoon snack with tea. Since fresh cranberries are plentiful this time of year, I try to take advantage of making these often. They are delicious! A very moist scone, not at all dry. I have also made this recipe substituting raisins and cinnamon and they were great too. I'm sure blueberries would work too...such endless possibilities!

Add this easy recipe to your holiday table.

The Recipe:

2 Cups all-purpose flour
5 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp chilled unsalted butter, cut into small pieces
2/3 C half-and-half, plus 1 tbsp.

1/2 Cup halved cranberries, drained on paper towels

Preheat oven to 425`.  In a bowl, wisk together flour, baking powder, sugar, and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

on a lightly floured surface, knead dough gently 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a (ungreased) baking sheet, 2 " apart.  Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.  bake until golden brown, 12 to 15 minutes. Let cool on wire rack. 

This recipe is easily doubled.