Classic Oatmeal Chocolate Chip Cookies

Classic Oatmeal Chocolate Chip Cookies

from melskitchencafe.com

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups flour
2 3/4 cups oatmeal
2 cups chocolate chips

Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add Baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined. Bake at 350 degrees for 10-12 minutes.

Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies

from melskitchencafe.com my favorite food blog

2 1/8 cups all-purpose flour (about 10 1/2 ounces)

1/2 teaspoon table salt

1/2 teaspoon baking soda

12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly

1 cup packed light brown sugar (7 ounces)

1/2 cup granulated sugar (3 1/2 ounces)

1 large egg

1 large egg yolk

2 teaspoons vanilla

2 cups (12 ounces) semisweet or milk chocolate chips

Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.

In a medium bowl, combine the flour, salt, and baking soda. Set aside.

Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.

Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets.

Bake the cookies for 10-12 minutes until the edges are set and just lightly browned. Don't overbake or else the cookies will be tough and hard. 

If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months). Frozen cookie dough can be stored for up to 2 months in the freezer.

Broccoli and Cheese Soup

Broccoli Cheese Soup

Ingredients: 

2 heads broccoli, chopped

6 Tb. butter

½ c. chopped onion 

6 Tb. flour 

2 c. chicken broth

2 c. milk

1 tsp. salt 

¼ tsp. nutmeg 

1 c. grated cheddar cheese

Method:

Steam broccoli in a small amount of water until tender. Meanwhile, melt butter in heavy saucepan, add onion and cook until clear and starting to brown. Stir in flour to make a roux. Slowly add broth and milk. Stir and cook over medium heat until thickened. Add salt, nutmeg and cooked broccoli, can also add cooking water if not too much. Just before serving, stir in cheese. Makes 6- 8 servings