The start of Kindergarten, in Spanish no less, has been a bit of an adjustment for all of us. I've cooked quite a few delicious meals lately, in addition to several total failures, (like an improvised Thai pineapple-coconut curry for our daughter's first day of school which was literally inedible, poor kid). But no matter, because what's nutritionally more important to starting school off properly than some home-made cookies, right? So, here to inspire you are the most delicious chocolate chip cookies we've ever tasted, made quite simply, and without eggs. Ole!
Serve these up with a cold glass of milk, and who cares if your dinner is a failure? Not my child.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup of (soft) butter
3 teaspoons vanilla extract
3 tablespoons vegetable oil
1/3 cup sugar
1/2 cup packed brown sugar
pinch of salt
8-10 ounces of chocolate chips (we like milk and / or dark, but you can use white too -- just pick your favorite)
Preparation:
Preheat your over to 350 degrees F.
In a large bowl mix butter, vanilla, and both sugars for 1 to 2 minutes with an electric beater until creamy and well combined. Add oil and mix 1 more minute. Sift in flour, baking soda and pinch of salt. Mix until combined, then add chocolate chips and 1 tablespoon of water if the consistency of the dough is too dry. Mix once more with a wooden spoon.
Place dough on lined cookie sheets, using a teaspoon or melon baller for consistency.
Bake 8-10 minutes and let cool completely before storing. (We usually eat most of these cookies before they cool, but if you plan on saving yours, for whatever ridiculous reason, letting them cool will allow them stay crunchy longer.)
Serve these up with a cold glass of milk, and who cares if your dinner is a failure? Not my child.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup of (soft) butter
3 teaspoons vanilla extract
3 tablespoons vegetable oil
1/3 cup sugar
1/2 cup packed brown sugar
pinch of salt
8-10 ounces of chocolate chips (we like milk and / or dark, but you can use white too -- just pick your favorite)
Preparation:
Preheat your over to 350 degrees F.
In a large bowl mix butter, vanilla, and both sugars for 1 to 2 minutes with an electric beater until creamy and well combined. Add oil and mix 1 more minute. Sift in flour, baking soda and pinch of salt. Mix until combined, then add chocolate chips and 1 tablespoon of water if the consistency of the dough is too dry. Mix once more with a wooden spoon.
Place dough on lined cookie sheets, using a teaspoon or melon baller for consistency.
Bake 8-10 minutes and let cool completely before storing. (We usually eat most of these cookies before they cool, but if you plan on saving yours, for whatever ridiculous reason, letting them cool will allow them stay crunchy longer.)
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