Yummy Chocolate Chip Cookies

I always use the recipe for choc. chip cookies on the back of whatever chocolate chips were on sale. They usually turn out fairly good and yummy. Well, I decided to go online and find another recipe and try it out. I will never go back! I love a big cookie, that is chewy on the inside, and just crisp enough to hold up to some milk. This one is awesome! Big bakery style cookies, I'm thinking good enough to mail away as gifts:) Try them!

INGREDIENTS
2 cups all-purpose flour (I only had 1 3/4 cup all purpouse, and used the other 1/4 in whole wheat)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips


DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift 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. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. (I put the dough in the freezer for about 15 mins to make it firm). Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets (I used a large ice cream scoop). Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted (Mine were good after only 13-14 mins, set your timer for 12 and check). Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Dinner's in the Freezer!

I just picked up this great book at my local bookstore, and LOVE it! The family favorite so far is the Chicken Pot Pie. Great to have ready in the freezer for an emergency! It would be great to get together and do this as a club once a month. Here's the

Chicken Pot Pie Recipe:

Yields 1 deep dish or 2 standard 9" pies

1-10 oz package frozen peas and carrots

1/2 cu onion, chopped

1/2 cu fresh mushrooms, chopped

1/4 cu butter or margarine

1/3 cu flour

1/2 t salt

1/4 t sage

1/8 t pepper

2 cu water

3/4 cu milk

1 T chicken bouillon

3 cu cooked chicken or turkey

1/4 cu chopped pimiento

1/4 cu snipped parsley

Serving Day: Double pie crust

Cook peas and carrots according to package directions; drain. Cook onion and mushrooms in butter or margarine until tender but not brown. Stir in flour, salt, sage and pepper. Add water, milk, and bouillon granules all at once. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Stir in drained cooked vegetables, chicken or turkey, pimiento, and parsley; heat until bubbly. Cool, place in a freezer bag and flatten, put in freezer. (flattening helps to save room in your freezer) Serving day: Thaw completely, roll out bottom pie crust and place in 9 inch pie pan. Place chicken mixture in pie dish; top with upper crust. Bake in pie shell in 400 degree oven for 25-30 minutes or until golden brown.