Category Archives: Cookies

Double Chocolate Chocolate Chip Cookies, Lasagna in a Spaghetti Squash and Scotch-a-roo Cookies!


Sweets. Yum. I excel in eating that portion of the food pyramid, it’s just a shame that section it so small!!! I pretty much can fill it by the time breakfast is over! (Sugar Smacks are my fav……) This cookie is a must to share. We really enjoyed it and I look forward to making it again. This cookie was just the right amount of chewy.

Double Chocolate Chocolate Chip Cookies

1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 1/2 tsp. vanilla
2 eggs
2 1/4 c. flour
1/3 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
2 c. chocolate chips

Beat the butter, sugars and vanilla till creamy. Add eggs, beat well. Add the remaining ingredients, stirring in the chocolate chips lastly. Chill. Scoop with a cookie scoop onto a baking pan, bake @ 350º for 9 minutes. (Ovens vary so you may need to bake longer or shorter.) ENJOY!!!

Recipe adapted from Our Daily Bread Cookbook.

Fall means squash to me, well, it also means crunchy leaves, hot chocolate, blankets, hoodies, dark mornings, candles, thankfulness and SO much more…..but back to squash. I am the ONLY one in my family who eats it. Only.  TILL this came along. I have a son who eats it with me! High fives all around! Spaghetti squash is a little gem of a veggie. Some use it to replace noodles, I just chose to serve mine over noodles. Probably illegal somewhere, but noodles are up there in yumminess with Sugar Smacks!.

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More a method, then a recipe!

  1. Cut one spaghetti squash in half, scoop out the seeds. Brush cut sides with olive oil and sprinkle with salt & pepper. Place, cut side down on a baking sheet (with sides), roast @ 400º for about 30 -45 minutes. Flip over and scrap with fork, noodley looking squash strands will appear.
  2. Fill each half with some cottage cheese or Ricotta cheese, perhaps 3/4 c. or so.
  3. Spread with your favorite spaghetti sauce, meat or meatless, whatever you love!! I filled level to top of squash.
  4. Top with mozzarella and some Parmesan cheese.
  5. Bake in oven to warm threw, about 30 minutes should do it.
  6. Broil to get cheese brown and bubbly. Picture shows not broiled. That genius thought hit me the next time I made this! 😉
  7. Scoop and serve. Enjoy!

OH!!! YEAH!!!! Thanks to a friend for telling me about Scotcharoo Cookies!!!!! Have you tried these? Yum!


Candy Cane Snowballs


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I totally meant to share this cookie with you all last December, time does FLY doesn’t it??!!

* I usually prefer to chill my dough for a day or so, then bake later. This dough gets kinda hard, so if you DO chill it 1st (I still did) just note that it will be a bit harder to scoop.

Candy Cane Snowballs 
1 1/2 c. powdered sugar
1 1/4 c. butter
1 tsp. vanilla extract
1 tsp. peppermint extract
1 egg
3 c. flour
1 TB. baking powder
1/2 tsp. salt
1/2 c. crushed candy cane
1/2 c. mini chocolate chips

Beat together the powdered sugar and butter till light and fluffy. Add the extracts and egg and beat till well combined.

Combine the flour, baking powder and salt and slowly add this into the butter mix.  Beat about 1 minute.

Add in the crushed candy canes and mini chocolate chips by hand. Scoop into balls, I used my cookie scoop. Bake @ 350° for 11-13 minutes.  Take off pan as soon as possible, the melting candy canes get sticky and hard rather quickly on the pan. Cool on wire rack.

Yields about 40 cookies.

Recipe adapted from a recipe clipped from the Times Newspaper.

Fruit Pizza Cups & Sugar Cookies


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Yesterday was the 4th of July ~ was your day filled with festive red white and blue fun?!?!? Perhaps you had  a lovely day at home or visited with friends or vacationed or worked. Perhaps you had fun. 🙂 

I am a few days late sharing this dessert BUT no need to wait till next
4th of July! It is a GREAT summertime dessert!  

The base for this recipe, the fabulous sugar cookie bottom comes from my friend’s grandma. You know that kind of recipe ~ fab.u.lous. The “pass down from generation to generation” recipe. NOT one of those “genius” recipes that begin AND end in our own kitchens. This sugar cookie trumps any other recipe I have tried. 


This dough is not for “cut out cookies”, but more of the roll in a ball and sprinkle with sugar cookies. Or form a ball and roll it in sprinkles. You won’t regret it. Festive fun fabulous (my new favorite word).

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(Don’t look TOO hard for a picture of a baked cookie. As there is none. They were totally hoovered before a picture was taken!)

Back to the Pizza Fruit Cups. Are you familiar with Fruit Pizza?? Basically, this is that ~ just in hand-held form.  Yummy and refreshing. Use whatever fruit that looks fabulous to you that day (or that your fruit bowl/fridge has for you).  

* I use 1/2 c. coconut oil and 1/2 c. canola oil for this recipe.

* I do chill the dough, as I like to make dough one day and bake it another. However, the dough needs to sit out just a bit before it is easy to roll. SO the chilling is NOT necessary ~ just yields more time for dough sneaking…..sssheesh. Caught. 

* MAKE AHEAD?? ~ You can bake the crust ahead a bit, it freezes well. Adding the cream cheese filling ahead (not more than 24 hours) works too. Top with the fruit a few hours before serving  (as the fruit, after 24 hours, will seep color into the cream cheese. NOTHING wrong with that, just not as pretty………)

* So, making the cups can be a challenge. I have seen people flip muffins tins over and wrap the dough around the outside OF the muffin tin and bake it that way. Wala…you have a cup shape. I have not tried that. I choose EVERY year to blistfully think that when I painstakingly pat the dough on the bottom and sides of my muffin tin it will come out looking just like that ~ a crust. Nope, it comes out looking like a puffy cookie in the bottom of my muffin tin. NO PROBLEM. Working fast, take a spoon and gently push the cookie down, forming your very own crust. see…..

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pat the cookie down till you have formed a cup shape. Is this making sense? I should take more photos as I go…… OR perhaps you are more patient than me, as the muffin cup cookie cools ~ the middle should indent. However it gets done, it should be good. 

1st off the cookie~  

Sugar Cookies    

1 c. butter
1 c. sugar
1 c. powdered sugar
1 c. oil (I use 1/2 coconut oil)
2 eggs
1 TB. vanilla
4 1/4 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
a couple shakes of salt

Combine the flour, cream of tartar, baking soda and a couple shakes of salt. Set aside. 

Cream the butter, sugar and powdered sugar till light and fluffy. Beat in the oil. Add the eggs, 1 at a time. Beat till smooth. Add the flour mixture, beat in the vanilla.

Roll into balls, roll in sugar, sprinkles or nothing. You can leave in a ball shape or press down with a glass or the prongs of your fork (dip cup or fork in sugar so it does not stick to the dough.) Bake @ 350° for about 10 minutes or till your desired doneness. 


Sugar Cookie recipe from Kathy.  Seriously good.

Fruit Pizza Cups
Yields about 12.

1/2 a batch of sugar cookie dough ↑ (or your favorite sugar cookie dough, bought or made) (make the rest into sugar cookies)
8 oz. softened cream cheese
3/4 c. powdered sugar
1 tsp. vanilla extract
2 TB. sour cream
fruit of your choice

Divide dough into 12. (if seems like it will be too much dough, make a few extra cups.)   Press dough into muffin tins, up the sides a bit ~ you can go ahead and prick the dough on the bottom, as you would think it would prevent the cookie from puffing ~ it doesn ‘t, so don’t waste your time. Bake @ 350° for 15 – 18 minutes, till edges are browned slightly.   

Take out of oven and press puffed cookie down a bit to form a shell, or wait till middle falls on its own…it might.  I am not patient. Let me know if that works. 

Cool in pan. Carefully remove shells from pan. Fill with filling. 

Filling ~  Beat cream cheese, powdered sugar and vanilla till smooth. Add sour cream, if too thick you can add another TB. of sour cream.  Spread, carefully in cookie shells. Top with fruit. Chill. Enjoy!!!

Hi!!! As always, I really enjoy hearing from you all….hint hint…hint!! 🙂

Homemade Italian Dressing Mix, Olive Floret Salad & No Flour Peanut Butter Cookies


Aldi Specials for March 6 ~ 12.

(For a complete listing go here.)

* FRUIT ~ Navel Oranges ($1.49 for 4 lb. bag). Strawberries ($1.29 for a 16 oz. pkg.). Clementines ($2.49 for a 3 lb. bag). Blackberries (99¢ per pint). Cantaloupe (99¢ each). Mangoes (79¢ each).

* FROZEN FRUIT ~ Blueberries ($1.99 for 12 oz. pkg). Raspberries ($1.99 for 12 oz. pkg). Strawberries ($1.99 for 16 oz. pkg). Frozen Peaches or Mixed Fruit ($1.99 for 16 oz. pkg).    SMOOTHIES, maybe?!?!?  🙂

*Frozen Stir Fry Veggies, Oriental or Teriyaki Stir Fry ($2.99 for 37 oz. pkg). I use this quit often.

* Corned Beef Points ($1.99 per lb).

* A selection of Easter Candy. Starburst Jelly Beans ($1.79 for 14 oz. pkg). Reese’s Peanut Butter Eggs ($2.85 for 7.2 oz. pkg). Hershey’s Kisses ($2.85 for 11 oz. bag). Cadbury Cream Eggs (4 pk. for $2.49). Peeps (99¢ for 3 oz. pkg.).

* YEAH!!! Honey Grahams (aka Golden Grahams!!!!!! $1.99 per box).

* DOUBLE YEAH!!!! Yogurt * I think it shows lemon, YIPPY SKIPPY!!! (oh it says Lemon Cream Pie…..will that be as good??? hummm…..!!!!!!  * (39¢ each.)

*Steel Cut Oats ( 28 oz. for $2.49).  Time to give steel – cut oats a whirl????

* Mint Sandwich Cookies (aka Mint Oreos!!!!! $1.89). A delicious dessert.

THAT was a lot of good stuff!!!

On to recipes. Really they do NOT focus on any special items. (Though I am tempted to change my mind and share different recipes NOW that I have seen the specials. BUT I really want to share these recipes, so I will stick with that. Happy Shopping. Happy Baking. Happy Cooking. Have a HAPPY DAY everyone!!!)

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I took one bite of this salad at a friend’s house and knew that I wanted the recipe. Something about the mixture that the veggies are tossed in it so very good and something about the way that the veggies soften a bit in the marinade makes it a really really good salad/side dish.  I hope you guys enjoy it as well!

* Dry Italian Dressing mix may contain wheat, so if you need a wheat free/gluten – free dressing mix, try out this recipe. Use 1 1/2 TB. of below mix for this salad recipe. OR if you don’t have a pkg. of Italian Dressing mix ~ this homemade version will work out great!

Italian Dressing Mix Recipe  

1 TB. garlic salt
1 TB. onion powder
1 TB. sugar
2 TB. dried oregano
1 tsp. pepper
1/4 tsp. thyme
1 tsp. dried basil
1/4 tsp. celery salt
1/2 TB. salt

Mix together and store in a container.

To sub this mixture for a Dry Italian dressing mix envelope then use 1 1/2 TB. To use this mixture to make dressing then use  combine ~ 2 TB. mix, 2 TB. water, 1/4 c. vinegar, 2/3 c. oil. Whisk and use as you would Italian Dressing.

Italian Dressing Mix Recipe adapted from

Olive Floret Salad 

1 medium head of cauliflower, cut into bite size pieces
1 bunch of broccoli, cut into bite size pieces
2 c. cherry tomatoes, quartered
2 medium carrots, peeled and thinly sliced
sliced black olives, about 1/2 c.
1 c. Italian salad dressing
1 env. Italian dressing mix
1 c. crumbled Feta cheese

Whisk together the dressing and the dressing mix.

Combine the veggies and olives in a large bowl, toss with the dressing mix. Cover and chill overnight to develop the flavors.

Add the Feta cheese just before serving and toss gently.

Serve and Enjoy.

Thanks Jenn for the recipe, she got it from a Taste of Home Magazine.

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When I am looking for  a quick cookie (they are really quick to mix together), I like to bake these. It only makes about 2 dozen cookies, which just means I get to bake sooner!!!! (Cause they disappear fast and then I get to bake again!)  Or I double and make some of all three variations. This cookie is sorta crunchy, and it literally melts in your mouth.

No Flour Peanut Butter Cookies
1 c. peanut butter
1 c. sugar
1 egg
1 tsp. vanilla extract

Mix the above ingredients together till combined well.  (Use your mixer for thorough mixing.) I let it chill for just a bit, not too long cause the dough will be harder to work with that way. Now… make Chocolate Chip Peanut Butter Cookies OR Peanut Butter Kiss Cookies OR just plain Peanut Butter Cookies??? Good question.

* For Chocolate Chip Peanut Butter Cookies, add 1 c. chocolate chips. Roll into a ball.  Bake @ 350* for 12-14 minutes.
* For Peanut Butter Kiss Cookies, Roll into balls…..bake @ 350* for about 12-15 minutes, then press a kiss in. Cool. You can also roll the dough AROUND the kiss….I like it that way!!
* OR leave out the chocolate all together and just enjoy a peanut butter cookie. Roll in a ball and smoosh down ever so gently with a fork (may need to dip fork in sugar to avoid sticking) to make the lovely criss-cross marks that you see on Peanut Butter Cookies. Bake @ same temp for about 12 minutes.

Recipe adapted from Prized Recipes to Cook and Savor, page 142.

“I Love You” Cookies


(Want to be part of an e-mail recipe exchange?? Send an  e-mail  to and we will include YOU too! Should be a good time of recipe sharing and collecting! Thanks!)

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Happy Birthday. Merry Christmas. Happy Anniversary. Happy Valentines Day to ME. YEAH!!! I finally have a Wilton Cookie Press.  (THAT made it seem like it was expensive….IT IS NOT, I was just THAT excited to get one!!!!) I have been wanting one for some 10 odd years. OK.  So not wanting or thinking about it everyday, just every once in a while I would think about getting one. Then I would forget. Then I would want it again. Silly. Now I have one of my very one. FUN FUN!! Do you have one? Do you enjoy it?!?!?

This cookie was fun. I cannot lie ~ it IS time-consuming. No, I did not say hard, I said time-consuming. But, please, don’t let that frighten you. They are delish and oh so fun for Valentines Day!

The taste of raspberry is nice and subtle,  adding the chocolate to it takes it up about 500 notches. Yum. PLUS they get better and better each day. Which is good, cause they make a lot.

I wondered if it would be good with raspberry jam instead of cake/pie filling. I tried it. It didn’t set up as nice and really, the pie filling is just better. I think I went heavier than I was supposed too, being that I had to open another can of pie filling. So go a bit sparingly or BETTER YET, have an extra can on hand?!?!? Serve extra raspberry pie filling over pancakes or waffles with powdered sugar maybe?? JUST an IDEA.

Anyone have a recipe they care to share that uses a cookie press?? I WOULD really enjoy hearing about it!! I really don’t have any recipes for the cookie press. THANKS!!! (E-mail is

From what I have read (on the cookie press box….) the dough + cookie press do not work so well together when the dough is cold. Just tellin’ you want I read.  I am a dough chiller usually, so I took note of this. SO, DON’T CHILL THE DOUGH 1ST.

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♥HAPPY VALENTINES DAY!!! To you all. (A bit early…..) Enjoy and give those you love and extra hug and an “I love you” on Valentines Day!  ♥

“I Love You” Cookies 

1 1/2 c. butter (3 sticks)
3 oz. pkg. raspberry jello
1 c. sugar
1 tsp. vanilla
1 egg
2 tsp. milk
1 tsp. baking powder
4 c. flour
12 oz. can of Solo Raspberry Pie filling (I used 1 1/2 cans…)
2 (12 oz.) bags of semi-sweet chocolate chips
2 TB. shortening

Sift the flour and baking powder together and set aside.

Beat the butter, dry jello and sugar together till creamed. Add the egg, milk, and vanilla and mix well.

Add the flour mixture and beat well.

Force dough through a cookie press (choose the heart-shaped disk ~ well, it actually looks like a “Y”, but that IS the one you want) and  onto an un-greased cookie sheet. Bake @ 350° for 9-10 minutes till JUST barely browned on the bottom, watch carefully!

Cool completely.

Meanwhile, melt the chocolate and shortening in a double boiler.

Spread just a bit of pie filling on one cookie and top with another. Dip 1/2 of the cookie into the melted chocolate. Let set on wax paper to set.

Yield about 85 cookies.


Recipe adapted from “Prized Recipes to Cook and Savor” Cookbook, page 144.

This recipe is linked to Six Sister’s Stuff.

Sausage Stuffed Banana Peppers ~ 2 Ways!! & Acorn Cookies


Check out the new feature on Favorite Family Foods!

I wanted to have a place were you wonderful readers can participate a bit more! Check it out right here and let me know what you think!

It is Weds. ~ we ALL know that means “Aldi Ad” time!!

Thanksgiving is fast approaching so I AM sure you KNOW there are a LOT of good things in this ad! To many to list, I just picked a few things that jumped out at me!!! Check the full ad(s) out here!!

Aldi Ad for Nov. 14 ~ Nov. 20

* 3 lb. bag of Sweet Potatoes ~ $1.29

* 1 bunch of Celery ~ 49¢

* 10 lb. bag of Potatoes ~ 99¢ (Crock Pot Mashed Potatoes)

* 12 bag of fresh Cranberries ~ 99¢

* 3 lb. bag of Onions ~ 49¢

* Fresh Pineapple ~ $1.29

* Turkey prices range from $1.19 ~ $1.49 per lb.

* Ham prices range from 99¢ ~ $1.49 per lb.

* Ground Italian Sausage ~ $2.49 per lb. (you will find a recipe below…..↓..)

* 16 oz. Butter ~ $1.99

* 8 oz. Cream Cheese ~ 99¢ (Pizza Dip and Pickle Rolls)

* 8 oz. Cheese Blocks ~ $1.49 (Fiesta Corn Chip Dip)

* 8 oz. Crescent Rolls ~ 99¢ (Ham and Cheese Crescent Rolls)

* 12 oz. Brown & Serve Rolls ~ 99¢

* 12 oz. Hawaiian Rolls ~ $2. 29 (Mock White Castles)

* 29 oz. can of Sweet Potatoes ~ $1.29 (Easy Candied Sweet Potatoes ~ tho I prefer with real sweet potatoes)

* 6 oz. can of French Fried Onions ~ $1.99

* 14 oz. can Cranberry Sauce (whole berry or jellied) ~ 89¢

* 15 oz. can of Pumpkin ~ 99¢

* 11-12 oz. CHOCOLATE CHIPS  (semi-sweet, milk, white or butterscotch) ~ $1.29!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  (Chocolate Chip Cookies)

* 8 oz. Cashews ~ $2.49

* 48 oz. Ice Cream ~ $2.69

* 16 oz. Jumbo Shrimp ~ $7.49

*12 oz.  Cocktail Sauce ~ $1.29

THE Recipes.

Sausage Stuffed Banana Peppers ~ 2 Ways!!

This is my FAVORITE way to eat a stuffed pepper. Something about the grill, the thinner pepper, the cheeses and the sausage ~ makes it really good and a favorite around here! I hope you enjoy this and make it too.

* Look for the banana peppers that are a little bit bigger and straight, you will thank me LATER when you are stuffing your peppers, those skinny curved ones give you a run for your money!

* Try to keep the meat level with the top of the pepper, else the “meatball” wants to pop out while grilling and might just be annoying……

* I serve this with plan spaghetti noodles and some spaghetti sauce. Wala, spaghetti and “meatballs”!

Sausage Stuffed Banana Peppers 
about 24 banana peppers (medium)
1 lb. Italian sausage
1 tsp. Italian seasoning
1 TB. dry  minced onion
1/2 tsp. garlic powder
salt & pepper, just a bit
1/2 c. shredded mozzarella cheese
1/3 c. Parmesan cheese
To prepare the peppers ~ cut the tops off and cut around the seedy part to loosen it from the edges and just pull that whole center out, seeds and all,  set aside and proceed on. When you have them all done, smile and get a bowl ready for your sausage stuffing. Mix the sausage, seasonings and cheeses just till combined well. Carefully stuff each one, it will take some time, just go little by little.  (My husband sprinkles with just a touch of seasoned salt to give those peppers some seasoning.) Grill on low for about 25 minutes or so, till the meat in cooked through and the peppers are tender and browned/blackened. Serve with noodles and spaghetti sauce. Enjoy.

But WAIT! There’s more…..

Here is an indoor way to cook these SAME peppers! Follow the same directions, changing only a few things!

  1. Put the stuffed peppers in a greased 9″ x 13″ pan.
  2. Bake @ 350°, uncovered, for 30 minutes. Drain.
  3. Warm up a jar of spaghetti sauce, or pizza sauce and pour over. Bake for another 25 – 30 minutes.
  4. Top with mozzarella or Parmesan cheese and broil till a lovely brown color.
  5. Serve over noodles!


Acorn Cookies

(Not a TRUE Aldi recipe….as it does NOT feature a “special” item. Sorry. But Aldi does currently carry EVERYTHING for it…..but the Caramels. Sorry.)

We are so QUICKLY speeding towards Thanksgiving, much to quickly. This time of year IS so festively fun and giddy-fying. I have WAY to many fall recipes I want to share…..with NOT enough time. (There is always next year …… right?!?!?!)
AS far as choosing what to share, that WAS hard. But these as so pretty on a cookie platter, I just needed to share the recipe. The cookie is sorta “shortbreadish” and the caramel and the nuts….yum.  They are time-consuming to roll out, but sit at your table with some good music to sing with or good company to chat with and you will be done in NO time!!
* Do not put ALL the chopped walnuts in the bowl when dipping from the caramel. The walnuts will start to clump together from the caramel yumminess. I start with 1/2 c. ~ when that is gone wipe out the bowl and then add another 1/2 c. ~ etc. till all the cookies are dipped.

Acorn Cookies

2 1/2 c. flour
1/2 tsp. baking powder
1 c. butter, melted
3/4 c. firmly packed brown sugar
1 tsp. vanilla
1/3 c. finely chopped walnuts}
24 caramels (about 1/2 lb.)
2 TB. water
1 – 1 1/2 c. finely chopped walnuts

Sift together the flour and the baking powder. Set aside.

Combine the butter, brown sugar and vanilla ~ with your mixer, till well combined. Add the sifted flour mixture. Mix till all combined.  Mix in the chopped walnuts till thoroughly mixed.
Roll into 1/2″ balls. Shape into an acorn-like shape. Then place on an ungreased baking sheet, space about an inch apart ~ they do not rise a lot.(Lay the “acorn” on its side, for best results.) Bake @ 350 for 15-18 minutes. Cool on wire rack. Meanwhile……
Melt together the caramels and water. You can do this in the microwave, stirring every 45 seconds or so till melted and smooth OR you can melt in a double boiler. Dip the wider end of the “acorn” into the caramel then dip into the finely chopped walnuts. Place on wax paper to cool.
Yields about 150 “acorns”.
Recipe from Mom W.

Chocolate Chip Cookies


EVERY blog needs a chocolate chip cookie recipe, right? About time I share the one I use most often. I don’t exclusively use it, cause I like to make a variety of different cookies ~ but these are up there on the “favorite” list as far as chocolate chip cookies go!

* 99.9% of the time I chill my cookie dough overnight. Maybe this does something good to them or maybe I just do it cause I like to make the dough one day and bake another…….. just a habit I have started and don’t want to break.  Anyone know IF this IS beneficial TO the dough or is it just me who does it?

* These cookies have a nice crunch around the edges yet are chewy in the middle, for your salivating pleasure…..

* Yields about 50-55 cookies, depending on your size and dough sneak-ability. I use my Pampered Chef cookie scoop. 

Chocolate Chip Cookies 
1 c. white sugar
1 c. brown sugar
1 c. margarine or butter (2 sticks) (OR see here for a slight change!)
3/4 c. oil
1 egg
1 TB. milk
1 tsp. cream of tartar
1 tsp. salt
2 tsp. vanilla
1 tsp. baking soda
4 c. flour
12 oz. bag of chocolate chips (I used mini this ↑ time)

Beat the sugars, margarine or butter and oil till light and smooth. Add the remaining ingredients and mix till smooth (fold in the chocolate chips lastly). Chill overnight, opt.

Scoop onto cookie sheets and bake @ 350° for 11 minutes (at least that is how long I like to bake). Let  cool for a few minutes on the cookie sheet then put on a cooking rack to cool all the way. 

Recipe adapted from Prized Recipes to Cook and Savor. 

NOW…for a slight variation!

A friend pointed this cookie out to me. I OF COURSE gave it a go almost immediately!! Later, upon comparison, I realized that it was the same as the one above with 1 slight change!!! You CAN actually see a difference in the pictures, funny how one different ingredient makes a difference! (I will be making this variation from now on!! Though I will still keep my extra vanilla  addition and flour upgrade…..)  Thanks Melissa for teaching me something new to add to the best chocolate chip cookies EVER!