Cookies

M&M and Chocolate Chip cookies

Since Mr. Cutie Pie doesn't like a lot of sweets, chocolate chip cookies are just about the only thing I know he'll eat for sure. A lot of the cookies I've made in the past have been too flat for my taste. The perfect cookie size and texture for me would be fat, soft and chewy. I usually followed the recipe on the back of NESTLÉ®TOLL HOUSE® Morsels packages but the cookies were too thin for me. I've also tried Alton Brown's recipe for The Chewy cookie and although it was chewy, the cookies were still too thin.

I wanted cookies like the ones I bought from Campitelli Cookies . I finally found the recipe while looking through Mr. Cutie Pie's mom's cook books. I didn't have a lot of unsalted butter (less than ⅓) so I looked for cookie recipes that used a combination of butter and shortening. The whole recipe needed ⅔ butter and ⅔ shortening so I just cut everything in half. The recipe also stated that for a rounder cookie, add another half a cup of flour. The resulting cookies were exactly to my standards. The only difference I would make next time would be to make the cookies bigger.

Reese's pieces cookies

Chocolate Chip Cookies
⅔ cup shortening
⅔ cup butter or margarine, softened (I used unsalted butter)
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs (room temperature)
2 teaspoons vanilla
3 cups flour
1 teaspoon soda
1 teaspoon salt
1 cup chopped nuts (optional)
12 oz semisweet chocolate pieces (1 ½ cups)

Heat oven to 375°F. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. (For a softer, rounder cookie, add an extra½ cups flour)

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown (if you're making large cookies, bake for about 12 minutes but do not over bake). Cool slightly before removing from baking sheet.

About 7 dozen cookies.