But it’s almost time to switch gears and start back to school shopping and thinking about getting organized and back on schedule. Hockey and gymnastics will be starting within the month, so getting things a little more organized is imperative to keep my sanity in check.
The kids take their lunches to camp every day, as they will for school. So, Sunday is our “get ready for the week” day. I buy giant bags of chips that we bag individually to quickly throw in with their sandwiches. I make a container of fluff to keep on-hand for fluffernutters, fruit gets washed and prepped and cookies get made. Yes, it would be easier to buy a bag of Oreos or Chips Ahoy, but since I can’t decipher the ingredients and they are pretty icky tasting (although I do love a milk-dipped Oreo now and then, who doesn’t!) I have been letting the kids decide what kind of cookies to make for the week.
That being said, welcome to the first installment of the Cookie of the Week series!
So far, we have made chocolate chip, tie-dye sugar cookies and oatmeal raisin.
But, we have decided that out of all the chocolate chip cookies we tried, the original NESTLÉ® TOLL HOUSE cookie is by far our favorite. Hands down. So go grab yourself a bag of NESTLÉ® chips, an ice-cold glass of milk and enjoy a tried and true classic.
Happy back to school!
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar 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 and nuts. 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.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
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.* 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.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Recipe and photo courtesy of VeryBestBaking