Secret Recipe Club - Chocolate Chip Cookies

I am a new member to the Secret Recipe Club.  I am beyond giddy to be a part of this group. You too can join. Just click Secret Recipe Club.  Not knowing exactly what to expect I was anxious when waiting for my first blog assignment.

When I had checked my email one morning I was thrilled when I had seen that Amanda from Amanda's Cookin' had sent me my first blog assignment to recreate a recipe from. I immediately went to the blog and it was love at first sight.

For my first month as a member of the Secret Recipe Club I don't think I could have received a better blog to choose a recipe from.

Once A Month Mom.  "Helps fill your freezer by creating monthly menus using seasonal recipes." That is a concept I can get behind.

Everyday I would go to my bookmarks and click on the link to see what's new. I had a hard time deciding what recipe to try. I decided on Chocolate Chip Cookies. I needed a recipe I could make for a "Thank You" and an "I'm thinking about you" to two of my neighbors. I have a neighbor who regularly brings us fresh lettuce and another who lost his wife 4 years ago and doesn't know his way around the kitchen and has a major sweet tooth. What better way to show I care than with a batch of fresh baked Chocolate Chip Cookies?

These Chocolate Chip Cookies were unlike any I had ever made before. In the ingredients list was a box of Jello Vanilla Pudding Mix. What?!? I couldn't wait to see how these would turn out. I'm not much of a cookie person but when they are fresh out of the oven I can't resist two or three.

Because I was preparing these with the intent on giving them to others and it being a new recipe I had cooking anxiety. My first batch I second guessed myself on if they were done and ended up burning the bottoms. The second batch I didn't leave in long enough and were still doughy on the inside. Finally I had it figured out by the third batch. 9 minutes. No more, no less.

Fresh out of the oven these Chocolate Chip Cookies had a slight crunch on the bottom and were soft on the inside. Itty Bitty and I each sampled a cookie and the rest went to the neighbors. What a surprise! Both of my neighbors' eyes lit up and they were well received even for it being around breakfast time. One exclaimed, "Perfect timing to go with my coffee."

Because you can freeze the dough balls, thaw, and then bake, this recipe makes for a perfect last minute dessert to take to a get together, for a bad day pick-me-up, or to share with loved ones.

Chocolate Chip Cookies

Pam at Once A Month Mom

Makes about 4 Dozen

Stars of the Show:

• 1/2 cup butter
• 1/2 cup butter-flavored shortening
• 3/4 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 teaspoons salt
• 1 teaspoons baking soda
• 1 (3.4 oz.) box vanilla pudding mix
• 2 1/4 cup flour
• 1-2 cups chocolate chips, depending on your taste

And Action:

Cream together butter, shortening, sugars, eggs, and vanilla. Add flour, salt, baking soda, and pudding mix. Mix well, then stir in chocolate chips.

Place by teaspoonfuls on an ungreased cookie sheet. Bake in a preheated 350F oven for 8-10 minutes or until edges are lightly browned.

Cool a bit and enjoy with a glass of ice cold milk.

To Freeze: After baking, you can cool the cookies and then place in a freezer bag or container, then freeze. OR, if you enjoy a freshly baked cookie, place the dough or shaped balls in a freezer bag or container and freeze. Then when you are ready to bake, thaw the dough, shape into balls, and bake as above.

Peanut Butter Cookies

Peanut Butter Cookies bring back lots of memories of my childhood. My mama would make these cookies often. The house would smell incredible and the anticipation for the oven timer to go off would only be made worse by the growling stomach and watering mouth.

After moving out on my own and meeting Mr. Sideline Chef I had to have my mama's recipe. Peanut Butter Cookies are his favorite kind of cookie. She kindly recited it off the top of her head and after hanging up the phone I raced to the store to pick up the ingredients to surprise him with these cookies.

That was four years ago. I haven't pulled the recipe out since. Such a shame really. I recently came across the recipe and knew I needed to make them again and soon.

Mr. Sideline Chef was home for a total of 24 hours this weekend before he had to return back out on the road for work. I had the best of intentions to make these for him while he was home. Unfortunately, I never got around to making them since we had other things to accomplish with Itty Bitty's 3rd birthday coming up at the end of the week.

He's back on the road but a craving for these cookies hit. I had to make them. Shh! Don't tell Mr. Sideline Chef. The way it always goes is this... I make yummies... I eat ALL the yummies. It's really hard for me to share save any. Next time he is home I will make these cookies for him. ALL for him. Really. If I keep convincing myself of this it may become a truth sooner or later. Right?

Make these Peanut Butter Cookies today and enjoy them hot out of the oven with your loved ones. Share them. Really.

Peanut Butter Cookies

Recipe has been passed down from 4 generations. Not sure the original origin.

Makes 28 Cookies

Stars of the Show:

• 1 cup shortening
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup peanut butter - I used chunky peanut butter since that is what we have on hand.
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 1/2 tsp salt

And Action:

In an electric mixer bowl combine the shortening, sugar, and brown sugar. Beat.

Add the eggs, vanilla, peanut butter, flour, baking soda and salt to the bowl. Beat until dough forms.

On a non greased baking sheet use a tablespoon scoop and set the dough balls. With a fork, press the dough down and then press the fork the opposite direction to create a crisscross effect.

Bake at 350 degrees for 10 to 12 minutes.

Let cool on a rack... if you can wait that long. Enjoy! 

No Bake Chocolate Oatmeal Cookies

Two years ago while traveling to Ohio for our annual Christmas vacation Mr. Sideline Chef had pulled into a gas station somewhere in Kentucky. On the side of the road I had seen a sight that was foreign to me. An Amish couple was selling canned goods and other items such as aprons and rugs. They also had their horse and buggy.
I couldn't wait to get out of the truck and see what they had for sale. I bundled myself and itty bitty up and walked to the corner. As we approached, itty bitty who was 18 months old at the time got a glimpse of the horse and was so excited. We stood admiring the horse for a couple of minutes. The couple smiled and approached us with a bag of no bake cookies for itty bitty.

We made it over to their stand and after looking at all of the various items for sale I ended up picking up a jar of apple butter for Mr. Sideline Chef's grandma. I tried to pay them for the cookies as well but they simply wouldn't take it. It was such a generous act of kindness. I don't believe it was just because of the Christmas spirit but because their hearts were that warm and full of love.

Itty bitty nibbled on the cookies over the next day and a half and loved every last bite of them. I tried a bite and decided it wasn't a cookie I liked. Mr. Sideline Chef liked them though. It's just me. I don't get giddy over cookies.

6 months ago I had won a giveaway for Nordic Ware's The Great Cookie Book and it just arrived in the mail yesterday. Better late than never. Although I had forgot about it since I figured the lady had forgotten about the giveaway and mailing it. Imagine my surprise when I received a package and had no clue what it was.

I came across a recipe for No Bake Chocolate Oatmeal Cookies, had all of the ingredients, and knew that I needed to make these. Not only for itty bitty and Mr. Sideline Chef but to see if I liked no bake cookies.

Sure enough, I do! Easy to make, easy clean up, and even tastier to eat. What's not to love? The peanut butter and chocolate in these cookies is a classic combination. A sure win!

No Bake Chocolate Oatmeal Cookies

Nordic Ware: The Great Cookie Book: 50 Recipes for All Occasions

Makes 24 Cookies

Stars of the Show:

• 1/2 stick of butter
• 2 cups sugar - I used splenda since that is what I had on hand.
• 1/2 cup milk - I used skim milk.
• 4 baking chocolate squares - I used unsweetened baking chocolate squares.
• 3 1/2 cups quick cooking oats
• 1/2 cup peanut butter - Homemade! Yummy! 
• 2 tsp vanilla extract

And Action:

In a large saucepan add the first 4 ingredients and bring to a rolling boil for 1 minute. Remove from the heat.

Stir in the remaining ingredients and drop by tablespoonfuls on waxed paper.

Cool until set.

Linking this recipe to:


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Cookie Crisps

Cookies don't excite me. I said it. Brownies, most definitely make me giddy. I've never been a cookie kinda gal. Not sure why. I do like them. Really. Just not in a lusting way. Although when I do get my first bite of a fresh out of the oven cookie I lose self control and can eat my weight in them.

These Cookie Crisps are unlike any cookie I've ever baked. Out of the oven they were what I expected, a cookie that left me wanting more. Another bite. These Cookie Crisps were not like any cookie I've ever had before because these left me full after only two of them.

The best way to describe these Cookie Crisps are a gingersnap made healthy. Whole wheat flour and flaxseed are the base of the cookie. Flaxseed is rich in alpha-linolenic acid, omega-3 fatty acid, similar to that those found in fish. Flaxseed has been shown to play a role in fighting heart disease by lowering cholesterol.

Mr. Sideline Chef, itty bitty, and myself just loved these cookies. Being able to eat cookies when on a "diet" is a great perk. These cookies excite me. I'll be looking forward to making them again. Maybe crushing them and adding to a bowl of vanilla ice cream with some peanut butter and chocolate sauce. Yummy!

Cookie Crisps

Flat Belly Diet Cookbook

Makes 10 Servings (Serving size = 3 cookies)

Stars of the Show:

• 2 cups whole wheat pastry flour
• 2 tbsp flaxseed
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 4 tbsp trans-free margarine, softened
• 2 tbsp canola oil
• 1/3 cup packed brown sugar
• 1/2 cup honey
• 1 large egg

And Action:

Preheat the oven to 350°F. Coat 2 baking sheets with cooking spray.

Combine the flour, flaxseed, baking soda, salt, cinnamon, and ginger in a medium bowl. Set aside.

Cream the margarine, oil, brown sugar, honey, and egg with a hand mixer. Add the reserved dry ingredients and stir until combined.

Drop by rounded tablespoons on the prepared baking sheets and bake for 10 to 12 minutes or until golden. Let cool on the trays for 5 minutes. Transfer to a rack to cool completely.

Nutritional Information Per Serving:
Calories: 200
Protein: 3 g
Carbohydrates: 31 g
Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 20 mg
Sodium: 170 mg
Fiber: 3 g

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