Holiday Cookie Time!Today I added crumbled g/f pretzels to update the recipe to the newest fad, chocolate chip pretzel cookies. Such a good basic recipe for whatever adaptations we make! Add peppermint chips, m&m's and whatever else comes to mind.
first posted 12-17-06
YIKES!!!!!! My friend, Rinda, just pointed out that the original recipe had no chocolate chips!!!!! So much for recipe testing.
SORRY!
So, in the interest of good chocolate chip cookies, do Add some chocolate chips! The first recipe says a cup, another recipe says to chop half of the chips finely in a blender then add the other 1/2 cup whole.
I have pressed them into the pan and made pan bars, topped with peanut butter and chocolate frosting... the scout campers thought they were pretty delicious that way too. (Again, gobbled up before camera's could be found in the backpack and photographs taken.)
(AKA Nestle Tollhouse Recipe) I just discovered these two are the same recipe as I check the back of the chip package. So, I'm not the first to plagerize!
3/4 cup brown sugar
3/4 cup white sugar
1 cup butter (2 sticks) or butter flavored shortning
Blend these three ingredients until light and fluffy
2 eggs blend again until almost white
1 tsp. vanilla
1 tsp. water
Mix dry ingredients together and add to creamed mixture
3-4 cups sorghum flour (or any gluten-free flour mix)
1 tsp. xanthum gum (or guar gum)
1 heaping tsp. soda
By hand, stir in more sorghum flour until the dough lightly pulls off the edges of the bowl. If it scoops nicely into balls it's enough. If when you bake the first batch, it is too flat, add more flour, if the balls don't smooth out and stay stiff, add more butter. It's about three or four cups of gluten-free flour.
Bake at 350 10 to 12 minutes. GF food overcooks easily, but nearly burned cookies make nice cookie crumbs for cheesecake...
3/4 cup brown sugar
3/4 cup white sugar
1 cup butter (2 sticks) or butter flavored shortning
Blend these three ingredients until light and fluffy
2 eggs blend again until almost white
1 tsp. vanilla
1 tsp. water
Mix dry ingredients together and add to creamed mixture
3-4 cups sorghum flour (or any gluten-free flour mix)
1 tsp. xanthum gum (or guar gum)
1 heaping tsp. soda
By hand, stir in more sorghum flour until the dough lightly pulls off the edges of the bowl. If it scoops nicely into balls it's enough. If when you bake the first batch, it is too flat, add more flour, if the balls don't smooth out and stay stiff, add more butter. It's about three or four cups of gluten-free flour.
Bake at 350 10 to 12 minutes. GF food overcooks easily, but nearly burned cookies make nice cookie crumbs for cheesecake...
Reality Bite: That's what I tell myself... that I overbake them purposely.
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