Have you ever wanted to do some baking only to find that you are short on, or out of, supplies? Me too! David and I recently had a craving for some chocolate chip cookies so I scoured the pantry for chocolate chips only to discover about a 1/3 of a bag left. Who knows where the rest of the bag of chips disappeared to...hmmm.
Further searching only led to the discovery that I was short on my organic sugar and Splenda but decided to make do with what I had. I ended up making a new recipe which was fabulous - delectable - spectacular...you get the idea. As a way to watch our over-indulging, we only make one dozen cookies from the just-made batter and then roll the rest into wax paper and refrigerate. It's nice to have fresh warm cookies for dessert over the next few days (try to use all dough within 3 days).
I always bake my cookies on an airflow cookie sheet which produces wonderful results - if you don't have one, I highly recommend the investment. Enjoy these delectable cookies and let me know if you like them or if you make them with your own substitutions, please share.
Marie's Delectable Cookie Recipe
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon mediterranian sea salt
1 cup (2 sticks) butter, softened
1/2 cup Organic Sugar
1/2 cup Splenda
1/2 cup packed brown sugar
1 teaspoon real vanilla extract
2 large eggs
1/2 cup Semi-Sweet Chocolate Morsels
1/2 cup Sweetened Flaked Coconut
1/2 cup Finely Chopped Walnuts
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, sugars, Splenda 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,coconut and walnuts. 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.
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 (or until ready to use).
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.