Sylvia's Chocolate Chip Cookies

     This recipe belonged to my former Mother-in-law, Sylvia Lehman. She was an excellent cook and baker. When I tasted these the very first time, the cookie just melted in my mouth. I like my cookies soft and this one just melts in your mouth and slides down your throat. Even after cooling, these cookies can't be beat for taste and texture.

Preheat oven 375 degrees F

Ingredients:
2 1/4 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Butter
3/4 Cup Granulated Sugar
3/4 Cup Brown Sugar
2 Eggs
1 Teaspoon Vanilla
2 Cups Chocolate Chips
1 Cup Chopped Nuts (I use walnuts or pecans)

Directions:
1. Sift dry ingredients onto waxed paper.
2. In large mixing bowl, cream together butter and sugars.
3. Add eggs and vanilla.
4. Add sifted ingredients to creamed mixture in bowl. Mix well.
5. Fold in chocolate chips and nuts.
6. Grease cookie sheets.
7. Drop by spoonful onto greased cookie sheet.
8. Bake 7 to 8 minutes.
9. Remove pan from oven and let cookies set for 1 minute.
10. Remove cookies from pan and place on cooling racks.

Makes 4 dozen 2-inch cookies.


Comments

Post a Comment

Popular posts from this blog

Cassoulet

Image
It's been quite awhile since I last put together a batch of Cassoulet. So much so that I have forgotten it was an all day thing, even using the quick soak method for dried beans. While they are getting cool enough to place in the fridge, I will post the recipe here. As with the previous post regarding Bean Prep, this recipe also comes from the Northarvest. As will the next one. That's because, of the five recipes listed in it, these two are the only ones I ever really enjoyed. CASSOULET Ingredients: 1 Pound Navy Beans (or your own combination of beans equal to one pound) 1/2 Tablespoon Chicken Bouillon Powder 5 Cups Water 4-5 Slices Bacon, diced 1 Medium Onion, diced 2 Carrots, cut into 2-inch pieces 1 Bay leaf 1 Tablespoon Parsley 1 Tablespoon Celery Leaves or seeds 1 Teaspoon Salt 1/8 Teaspoon Black Pepper (either ground or fresh grind) 1 Pound Polish (or Italian or Chicken Sausage)  1 1/2 Pounds Ham Directions: Soak beans. Drain beans; discard soak water...
Read more

Squmpkin Bread

SQUMPKIN BREAD (FROM FARM JOURNAL'S BEST EVER VEGETABLE RECIPES)  3 1/2 Cups Sifted Flour  3       Cups Granulated Sugar  1 1/2 Teaspoons Salt 1 1/2 Teaspoons Baking Soda 1        Teaspoon Cinnamon 1        Teaspoon Nutmeg 1        Cup Vegetable Oil 4        Eggs 2        Cups Cooked and Mashed Butternut Squash 1/2     Cup Water      Sift flour onto waxed paper. Into large bowl, sift flour again along with the sugar, salt, baking soda, cinnamon and nutmeg; set aside.      In medium bowl stir oil, eggs, squash and water until well blended.  Stir wet ingredients into dry ingredients, mixing just until moistened.       Grease two 9x5x3-inch loaf pans and line with wax paper. Pour batter into both pans evenly.       Bake in 350F oven ...
Read more

Ruby Bevins' Sugar Cookies

  SUGAR COOKIES 1 Cup Margarine (or equivalent [I used avocado butter]) 2 Cup Shortening 1 Cup Granulated Sugar 2 Eggs (or sub out for alternative eggs) 4 Cups Flour minus 1 TBSP 1 Tsp Cream of Tartar 1 Tsp Baking Powder 1 1/2 Tsp Vanilla Cream butter, shortening and sugar.  Add eggs and beat well.  Add dry ingredients. Blend thoroughly.  Drop by teaspoonfuls onto ungreased cookie sheet.  Sprinkle with colored sugar and bake at 350°F for 5 to 10 minutes.
Read more