Tuesday, March 6, 2012

Recipe Monday: Mama Shawna's Famous Chocolate Chip Cookies

Hello, hello!! I'm baaaaaack! (Do that in a cute voice please, not a Fran from the Nanny voice. Thanks!) We had a fab-u-lous little vacation in the mountains and I'm going to tell you ALLLL about it tomorrow... but TODAY is Recipe Monday, on a Tuesday. Sorry about that little wrong day hiccup, but yesterday was crazy busy catching up at work, doing loads and loads of laundry, trying to cook my hubby dinner despite the fact that we don't have a stitch of food in the fridge, etc. We didn't get home from our TWELVE HOUR car ride until Sunday night around 11PM and bless poor little husband's heart he had to be at the hospital Monday morning before 6AM and he didn't get home until 7:30 last night. He is worn smooth out, so naturally this called for some of Mama Shawna's Famous Chocolate Chip Cookies! Sooo, even though it's a day behind, I thought I should share...


What you need:
2 1/4 C Flour
1 tsp Baking Soda
1 tsp Salt
1 C Margarine* 
3/4 C Sugar
3/4 C Brown Sugar (tightly packed)
1 tsp Vanilla
2 Large Eggs
1 12oz Package Chocolate Chips

*Mom uses two sticks margarine but I prefer one stick margarine, one stick butter... It's delicious either way!

What you need to do:
(1) Preheat oven to 375.

(2) Mix together the flour, baking soda and salt.

(3) Beat softened margarine, sugar, brown sugar and vanilla in a large mixing bowl until creamy.

(4) Add eggs one at a time, beating well after each addition.

(5) Gradually add flour mixture while continuing to mix.

(6) Finally add chocolate chips.*I LOOOOOVE chocolate, but BK prefers that I only use half a bag of chocolate chips instead of the whole bag... Again, either way - delicious!

(7) Refrigerate for about an hour. *Mom doesn't do this step, but I've found that it makes the cookies a bit fluffier!

(8) Drop teaspoon sized balls onto ungreased baking sheet. Bake for 8 minutes, until a little brown on edges. Cool on cookie sheet for 2 minutes. {Mom wrote this little side note because she knows me so well: Don't over bake or they'll be hard and you'll be sad.}

These are so absolutely a-mazing! I had planned to take pictures of the yummy cookies sitting on a cute little platter, but they didn't actually make it to the platter... They barely even cooled before they were demolished!! BUT since this recipe makes quite a few cookies you may want to only bake what you want to eat and just refrigerate the rest of the dough. The dough should last a week if you wrap it in plastic wrap and put it in an air tight container OR you can freeze it and it'll last even longer! I love cookie dough so I typically refrigerate about half of it and just snack on it all. week. long! 

Also, one more little secret... In order to make perfectly shaped teaspoon balls of dough you are going to need this can't-live-without Pampered Chef Scoop!! You can purchase it online here. They have three sizes and they are all super handy!! I use this bad boy all the time and absolutely love it! And in case you were wondering, no, unfortunately Pampered Chef isn't sending me exciting free stuff because of this little endorsement, it's simply my recommendation!

Be Blessed!

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