Double chocolate chip cookies

I am always looking for a new recipe for chocolate chip cookies. I really dislike when you are baking and the last batch hardly has any chocolate chips. I also do not care for how after a few days even when kept in airtight container cookies tend to get hard.

I was playing with another recipe I came up with these. At the moment, I am calling those cow pie cookies, because even though they are chocolaty and chewy, they are flat and look like cow pies… I will post the recipe when I get it perfected.

This recipe is a bit different in that there is no white sugar and has cinnamon in them. The family devoured these. I hid a few and week later they were still fairly soft, this is great news for all those early Christmas cookie makers!

Ingredients

½ cup butter

½ cup shortening

1 ½ cups packed brown sugar

1 teaspoon baking soda

½ teaspoon ground cinnamon

2 eggs

2 teaspoons vanilla

2 ½ cups flour

11 ½ ounces milk chocolate chips (I used Nestle)

11 ½ ounces dark chocolate chips (I used Nestle)

 

Directions

 

Preheat oven to 350°F

In large mixing bowl beat butter and shortening, with mixer on medium for 30 seconds

Add brown sugar, baking soda and cinnamon beat until combined

Scrape sides of bowl if needed, beat in eggs and vanilla

Add flour one cup at a time until thoroughly mixed in

With a wooden spoon stir in chocolate chips

Drop heaping teaspoons of dough 2inches apart on ungreased cookie sheets.

Bake for 9 to 11 minutes, or until edges are set, remove from oven and let cookies rest for 2 minutes before transferring to wire cooling racks.

Warm and Yummy, Gingerbread Waffles

A few weeks ago, my husband and I went out for breakfast at our neighborhood diner. For the fall, they added gingerbread pancakes. My husband took a bite of mine, even though he is not a real big fan of pancakes. Well one bite turned into two, two turned to three, finally when I asked if he wanted to swap plates, he gave me back my pancakes and mumbled I needed to find that recipe. I laughed and asked if he wanted to finish them off.

I read several recipes for gingerbread pancakes, and the common factor is the spices. So instead of making pancakes, I made waffles because of course the husband enjoys them! They were a big hit and yesterday when I reheated the left over waffle, my husband pouted. He wanted to take it work for lunch and make all the guys drool over the smell… he is so mean sometimes.

You can use any premade pancake or waffle mix. I use Krusteaz brand for both waffles and pancakes. Make batter per the box instructions (I used the portion to make 4 to 5 waffles,) add 1-tablespoon molasses, ¼-teaspoon ground cinnamon, ¼-teaspoon ground ginger, and ¼-teaspoon ground nutmeg.

Serve with maple syrup and butter.