That's exactly what I did! Ha. (Self-confidence has never really been an issue for me, can you tell?) But, I did win the Champion Level A in the Foods project, and then went on to win a blue ribbon at the great Indiana State Fair. Yeah ... those were the days!
But, back to reality here. I'm positing my favorite chocolate chip cookie recipe. AND - after Tuesday's rant, you might be surprised to learn that this recipe came from Nestle Toll House, not Pinterest. So, it was this recipe that won me my first trophy from the Lake County Fair, only I added butterscotch chips as well. I won't lie, this recipe is right off the package of chocolate chips. Sue me.
Original Nestle Toll House Chocolate Chip Cookies
For a printable version, click here.
[caption id="attachment_231" align="alignright" width="300"] Only a few simple ingredients.[/caption]
2 ¼ c. flour
1 t. baking soda
1 t. salt
1 c. (2 sticks) butter, softened
¾ c. granulated sugar
¾ c. packed brown sugar
1 t. vanilla extract
2 large eggs
2 c. (12 oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Chips
1 c. chopped nuts (optional)
Preheat oven to 375 ° F.
Combine flour, baking soda and salt in a small bowl.
[caption id="attachment_234" align="aligncenter" width="300"] Easy peasy.[/caption]
Beat butter, sugar, brown sugar and vanilla in large mixer bowl until creamy.
[caption id="attachment_237" align="aligncenter" width="300"] The sweetest part![/caption]
[caption id="attachment_239" align="aligncenter" width="300"] The hand mixer makes this so much easier! Believe it or not, I did ALL of my Christmas baking without one. Then Nick's sweet mom totally outfitted our kitchen with gadgets (mixer, blender, crockpot!). Thanks Mrs. Fleming![/caption]
Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
[caption id="attachment_241" align="aligncenter" width="300"] Pre-chocolate chips.[/caption]
Stir in chocolate chips and nuts (if using).
[caption id="attachment_242" align="aligncenter" width="300"] This is the real arm workout![/caption]
If making traditional cookies –
Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes 5 dozen cookies.
If making pan cookies (as shown) –
Line a 15x10 inch jellyroll pan with foil. Grease with cooking spray.
[caption id="attachment_233" align="aligncenter" width="300"] Probably pretty self-explanatory.[/caption]
Prepare dough as above. Spread into prepared pan.
[caption id="attachment_243" align="aligncenter" width="300"] Surprisingly harder than it looks! I ended up using a knife, this rubber scraper wasn't cutting it...[/caption]
Bake for 20-25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
[caption id="attachment_256" align="aligncenter" width="300"] Imagine me (im)patiently waiting for these to cool...[/caption]
Make your mom proud and do your dishes while you're waiting.
[caption id="attachment_253" align="aligncenter" width="300"] ...yes Mom![/caption]
I think these will go well with our shredded beef sandwiches we're having for supper.
[caption id="attachment_247" align="aligncenter" width="640"] Note that the rump roast is already cooking nicely in our crockpot![/caption]
What are you having for supper? Would my cookies compliment that meal as well?