Chocolate Chip Cookies

2 1/4 cups flour

2 eggs, room temperature

1 cup white granulated sugar

1/2 cup brown sugar

1 cup butter

2 cups Guittard chocolate chips

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

In medium bowl, cream butter and sugar. Add eggs and vanilla. Stir to combine. In separate bowl, combine flour, salt, and baking soda. Combine butter and flour mixture. Add chocolate chips. Refrigerate dough for 30 to 60 minutes. Bake in 350 degree oven for 12 to 13 minutes or until cookies are golden brown on edges.

What makes cookies really good? The answer is quality ingredients. Use real vanilla, butter and fine chocolate. This makes the difference! These are quintessential cookies--crispy and chewy.

Ginger Snap Cookies

2/3 cup oil

1/3 cup molasses

1 cup sugar

1 egg, beaten

2 1/4 cup flour

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves, ground

2 teaspoons baking soda

Mix together oil, molasses, sugar, and egg. Combine dry ingredients and ad to oil mixture. Mix well. Roll into small balls and roll into sugar. Place on greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Even though I think of gingersnaps as a holiday cookie, they are a spicy little cookie that people love year round especially with a cold glass of milk. 

Oatmeal Chocolate Chip Cookies

3 cups old fashioned rolled oats

2 cubes butter, softened (not margarine)

3/4 cup brown sugar

3/4 cup granulated sugar

2 eggs

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1/2 cup walnuts, crushed (optional)

2 cups premium milk chocolate chips

1. In large bowl, cream butter and sugars together.
2. Add eggs and stir to combine. Add vanilla.
3. In a separate bowl, combine, flour, baking soda, and salt.
4. Add flour mixture to butter mixture. Stir. Add oats, chocolate chips, and walnuts.
5. Bake in 350 degree oven for 11 to 12  minutes or until golden brown.

Note: I use a baking stone instead of a cookie sheet. These cookies are absolutely addicting.