Let it Snow... I'll stay home and bake cookies!

Last Sunday I planned to bake cookies. The weather planned to make snow. We got together and agreed on it. Here's sort of how it went.

The recipe for Fluffy Chocolate Chip Cookies

2 1/2 c. flour

1 t. baking soda

1/2  t. salt

1 c. butter or margarine (I use butter)

1/2 c. brown sugar

1/2 c. white sugar

2 eggs

1 t. vanilla

1 12 oz pkg semi-sweet chocolate pieces. (I used chunks, and really you can use whatever flavor chips you like!)

1/ c. chopped pecans - optional. 

Bake @ 375 for 10-12 min.

Stir together flour, baking soda and salt in a small bow.

In another, larger bowl cream butter and sugars, first. There's something therapeutic about creaming the butter and sugar. To make sure this happens, take out the butter early, so it softens. If it needs a little help you can pop it in microwave for a few seconds--like 2 or 5. Don't over do it, or you'll get soup. I do it the old fashioned way and put it on top of a hot stove while I'm putting all my ingredients out.

Next add the vanilla & eggs. (See the large metal spoon I use? I never use wood for this)

After the liquid ingredients are mixed together, you add the dry (flour, baking soda and salt), about a half a cup at a time, that way, it's easier to mix.

I never use any electric mixer. I wind up having to clean the thing off a dozen times and it just takes longer. And, like I said, it's something I like doing like I've always done when I was growing up.

Ah, meanwhile the snow comes down. This is a look out at our back yard as it just begins to dust things.

Our truck begins to turn white...

And this is our drive and the barn.

Below, I've added the chunky chips. Yum. I've never used the chunks. I really love chocolate!

Now, while your oven heats up to 375 degrees, put the dough into freezer for about 10-15 min. This will keep it from being too sloppy to handle. After that, you can keep it in fridge in between baking.

Hmmm. I see the snow has added a healthy inch or more to the ground. The weather people first predicted 2" -3". Then they just kept on adding inches to our predicted totals. If you live in the Midwest, you know no one knows how to accurately predict snow amounts. They thought we'd get rain at the end of this. 

Let's just see what happens here.

Here is my method of spooning the dough onto cookie sheet. If you want your cookies to be small, use a teaspoon. If you want them large--which I did--use the tablespoon, and the smaller spoon to push it off with.

 BAKE FOR 10-12 MIN. adjust time according to your oven.

~*~

There's nothing better than a batch of cookies coming out of the oven.

A note here: to prevent the chips from melting all over your spatula (I use an antique metal one), wait about 1-2 minutes before removing from the pan. You'll thank me later for that one hint!

Meanwhile, snow has really accumulated on the picnic table and stuff outside the window.

And here is my husband manning the snow shovel. Looks like about 4 inches right now, doesn't it?

A little snow on the pumpkin?

Interesting view out of my office window!

It snowed for 12 hours, and we had 8" or so of snow. No rain.

I'm predicting, this will be a very snowing winter because of the rain we got all summer.

Today (December 10th), we are expecting 2 snow events over the next 2 days, and then it will get very cold)

Well, after all that work outside and in, you really look forward to fresh-baked cookies and a glass of milk!

These cookies will stay fluffy after cooling, and won't become hard, unlike the traditional ones (from the package) as it uses less sugar. This recipe is one I found a number of years ago, and have used it ever since. If you enjoy baking, you'll find these cookies will garner you praise from those who consume. You'll become the Queen of Chocolate Chip Cookies. And this one allows you to cut it [recipe] in half perfectly, if you don't want a whole batch, which is usually what I do, but I wanted enough to share with friends.

Enjoy!