When making the teacher gifts for my son’s preschool teachers I had in mind a cookie recipe that called for white chocolate chips. I stop by a nearby grocery store with my very sleepy 3 year old (worst time ever to go to the grocery store), not to mention I’m a hot mess from just surviving boot camp or some such class at the Y. Point being….not a single white chocolate chip to be found in the stupid store. (They did have some fabulous produce however. Red plump tomatoes, fresh corn on the cob, fully ripe strawberries…yes, I walked out with all these items. But no white chocolate chips.)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt *only if using unsalted butter
3/4 cup Smart Balance 50/50 butter
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
semisweet chocolate chips chopped cookies and cream candy bars (or bunnies!)
1/3 cup mini semi-sweet chocolate chips
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper or use silicone baking mats.
Sift Whisk together the flour, baking soda and *salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, & egg,
and egg yolk until light & creamy. Mix in the dry ingredients until just blended.
4. Stir in the cookies n’ cream pieces & chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
I made enough to give to the teachers, plus a few for a “taste test” 😉 Since it was getting late, I took the remaining uncooked cookies, placed them on a baking sheet and froze them. The next morning I took the frozen dough and put them in a freezer bag. Now, whenever we want cookies, I can pull out a few and bake up fresh, homemade cookies. Just increase the baking time listed above. I don’t know why I’ve never tried doing this before!
These cookies were good, but very sweet with the chunks of cookies’n cream bars. You could probably cut back on the sugar and be fine. My oldest thought they were mighty fine, you know, since they have absolutely no redeeming healthy qualities!
I’m linking up today with Homemaker on a Dime, Delightfully Dowling, Skip to my Lou, The Girl Creative, It’s a Blog Party, Making the World Cuter, KdBuggie Boutique, Blue Cricket Design, At Home with Haley, This Chick Cooks, Alli n Son, Eat at Home