Just a break between salads to add this recipe. I know I just did a chocolate chip cookie recipe a week or two ago but this one is:

A. Simpler

and

B. WAYYYYYYY better!!!!

These are very light, fluffy cookies. If a cookie can be fluffy?? They look “undone” coming out of the oven and don’t flatten out or darken. Don’t worry though! That is how they are supposed to be. I made these for the Daleos’ visit last weekend and they were all eaten BEFORE the Daleos arrived so I ended up making a second batch really quickly. They were so good I just made a THIRD batch this weekend!

You probably have all these ingredients!

INGREDIENTS:
3/4 c unsalted butter, softened
3/4 c brown sugar
1/4 c sugar
1 egg
2 tsp vanilla extract
2 c all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1/2 c semi-sweet chocolate chips
1/2 c butterscotch chips

DIRECTIONS:
1. Preheat oven to 350.

2. In a large bowl, cream together butter and sugars.

Add egg (replacer) and vanilla and beat well.

3. Whisk together flour, cornstarch, baking soda & salt.

Add dry ingredients to wet and mix!

You’ll notice this sandy, grainy texture. This is exactly as it should be!

4. Once it’s thoroughly combined, add chocolate/butterscotch chips and stir until spread throughout the batter evenly.

5. Drop dough onto a prepared baking sheet using a Tablespoon. Since the dough hasn’t really “come together” you may need to make small balls with your hands. I did.

Bake for 8-10 minutes. NOTE: the cookies will NOT darken or flatten. They will not seem to be “done” but they are done! If you truly are worried about them being underdone, just bake them for the full 10 minutes.

By the way, my brother in law got me this Airbake cookie sheet for Christmas. I put two dozen cookies into the oven – one on this sheet and one on a regular one and the regular ones burned on the bottom. I really love this cookie sheet! (I am not being compensated in any way, by anyone really, for saying this…)

The top.

The bottom.

Back to the cookies. Here’s what they look like PRE baking:

I make ‘em on the small side since they have so much butter/sugar.

Here’s what they look like POST baking:

It almost looks the same as the raw dough!

Trust me on this one.

Barely adapted from Kelseys Apple a Day

We’ve cut back on sugar and desserts this year, saving them only for special occasions, treats & bribes. But once in a while you just want to eat some chocolate chip cookies (‘specially while you’re waiting for the Thin Mints to arrive…) I figure homemade must be healthier than store bought so here we go…

Let me tell you right away: leave a couple sticks of butter out a few hours ahead of time. I just leave them out the night before but you could take them out when you get home from work & then make the cookies after dinner too.

Also, there are a couple of oddball ingredients in here. Smoke ‘em if you got ‘em!! But if you don’t have ‘em – don’t worry about it!

Here’s what you need:

Some of that stuff is optional so don’t get stressed out looking at it!

INGREDIENTS:
1 c butter, softened
1 c firmly packed brown sugar
1/2 c white sugar
2 eggs (I used egg replacer which reduced the cholesterol & no chickens were harmed – except knowing my luck, the truck carrying the boxes of egg replacer ran over a truck of chickens)
2 tsp vanilla extract
2-1/4 c all-purpose flour
1 tsp (heaping) instant coffee granules (I accidentally used 2 TBSP and loved the result!)
1 tsp baking soda
1-1/2 tsp salt
2 TBSP ground flax seeds (OPTIONAL)
3/4 c semi-sweet chocolate chips
1 c (heaping) milk chocolate chips (or use just one kind of choc. chip)

Hopefully you are already excited about the amount of chocolate chips in this recipe. Yayy for chocolate chips!

1. Preheat oven to 375.

2. In a LARGE bowl, stir together butter, brown sugar & white sugar until combined.

Add egg replacer & vanilla, stirring to combine thoroughly.

Best thing about using egg replacer instead of eggs is that you can taste the raw dough without that pesky salmonella worry in the back of your mind!

3. In a medium bowl, whisk dry ingredients together.

Don’t ask me why I had instant coffee. I think Tim & Liana picked it up when we were camping last Memorial Day weekend. I’m glad they did!

The whisk is nothing but a blur!

4. Add flax seed if desired. I add this to everything – smoothies, cookies, breads etc. Here’s the Mayo Clinic’s take on flax seed.

It looks so healthy but you really won’t notice it.

5. Add chocolate chips

& stir to combine evenly.

6. Drop balls of dough onto a cookie sheet and bake for 11-13 minutes.

I cooled them on wire racks. I also ate a few to test them.

Slightly adapted from The Pioneer Woman.