It's Not Just Chocolate Chip Cookies

During our recent weekend visit to the girls Uncle Edd and Aunt Janet's home, Amara had a request. She wanted to bake cookies with her aunt. Thankfully, Aunt Janet is always a good sport and open to baking with her niece.

Amara making cookies with her aunt has become something of a tradition (check out photos of Amara going back to age 2
 http://twosmallgems.blogspot.com/2012/09/the-central-coast-coughlins-uncle-edd.html). Not only do they make yummy treats, they are creating lasting memories that fill the hearts with warm smiles.

While they were doing their backing thing,  I thought of my dear friend Valerie Frey, who recently wrote a wonderful book on preserving family recipes. (for more info check out amazon:  http://www.amazon.com/Preserving-Family-Recipes-Traditions-Publication/dp/0820330639) . Inspired by her, I grabbed my camera and took some shots of Amara and Aunt Janet at work.

Reading Val's book, I learned the importance of food in the history of families (and friends). Food brings us together. There is nothing like cooking and breaking bread with those we love. Since getting Val's book, I have started my own family recipe book. I have begun  putting both new and old favorite recipes in a binder and have been taking photos to go along with them.

Sadly, I never learned to cook growing up. I left my childhood home with not one recipe and the kitchen being a foreign territory. As I embarked into adulthood, I eventually discovered the love of cooking. There were many a times I longed for one of my mom's dishes only to have to figure a way to make it on my own. Some of my most cherished times with my gals are in the kitchen; whether making a baked ziti or smoothie, they are becoming more familiar and comfortable in the kitchen,

So when Amara and Aunt Janet were making chocolate chip cookies, I took the opportunity to make their recipe into the beginning of a new tradition for our family. Their recipe may be a simple one. It was taken from the back of the chip bag, but combined with the memories and love they added to it, it can become a unique and cherished one. Just like the memories made.

                             

INGREDIENTS

·                                 2 1/4 cups all-purpose flour

·                                 1 teaspoon baking soda

·                                 1 teaspoon salt

·                                 1 cup (2 sticks) butter, softened

·                                 3/4 cup granulated sugar

·                                 3/4 cup packed brown sugar (the recipe calls for too much sugar for my liking. you can             lessen the amount.)

·                                 1 teaspoon vanilla extract

·                                 2 large eggs

·                                 2 cups (12-oz. pkg.)  chocolate chips.

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

SLICE AND BAKE COOKIE VARIATION: 
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.