Turtle Cookies

Here's some tantalizing Turtle cookies to tempt you today, which happens to be Tuesday! This post is brought to you by the letter T.

This recipe is a variation of Mom's Famous Cookies. This cookie recipe is so versatile. Simply mix the dough and add in your favorite candy chips like peanut butter, mint chocolate, white chocolate, or butterscotch; pretzels or dried fruit would also be a great addition. Turtles candies and dark chocolate chips added in the dough make for a truly tasty treat.

The dough can be mixed and stored in the fridge until ready to use. I usually make a batch, store in the fridge for up to a week, and then bake a few at a time as needed. This ensures that leftover cookies don't go to waste and also helps with portion control :) To freeze, scoop dough balls onto a cookie sheet or platter and place in freezer for about 30 minutes. Then remove frozen balls and store in the freezer in a freezer bag for up to six months. When ready to use, place frozen dough balls on a cookie sheet and bake for 12 minutes or until done, or you can let the dough thaw and bake for 10 minutes.

Buon Appetito! 

Turtle Cookies

Source: Southern Living 

Prep: 30 minutes

Bake: 12 min

Yield: 40 cookies

Calories per cookie: 155

Fat grams per cookie: 8

Ingredients

• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup firmly packed dark brown sugar
•  2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups plus 2 Tbsp. all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 (7 oz.) package milk chocolate-caramel-pecan clusters, coarsely chopped 
• 1 (12-oz.) packages dark chocolate morsels
• Parchment paper

Preparation

1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.

2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Using a 2 Tbsp. cookie scoop or measuring spoon, drop onto parchment paper-lined baking sheets.

3. Bake at 350° for 10 to 14 minutes (I bake them 12 minutes) or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).

Strawberry Pudding Trifle

I couldn't let another strawberry season pass without sharing this recipe.  This is one of my all-time favorite desserts.  This recipe was created by my sister's mother-in-law who is a fantastic cook.  She served this at my sister's bridal shower, and it was truly love at first bite.  I think I asked her 3 times before the shower was over if I could PLEASE have the recipe.  I am sure she thought I was crazy, but I could not help myself.  I HAD to have the recipe.


Here in Italy we don't have access to all the varieties of food products that are available in the states.  It forces me to be creative or at least attempt to be creative.  This recipe calls for strawberry glaze and chocolate graham crackers.  Neither of which are available at my local Commissary so I had to tweak this recipe a bit.  I made homemade strawberry glaze and chocolate cookies to substitute for the store bought strawberry glaze and chocolate graham crackers.  I also used low fat ingredients for a more figure friendly version. It still turned out great!  These changes are a little time consuming so if you are short on time and the ingredients are available, I would definitely suggest using store bought strawberry glaze and chocolate graham crackers.

Strawberry Pudding Trifle ~ Original Version

Prep time: 30 minutes                                                                             Serving Size 12

1 (8 ounce) package cream cheese

1 (14 ounce) can sweetened condensed milk

1 (5 ounce) package instant white chocolate pudding mix (or cheese cake flavor pudding)

3 cups cold milk

1 tsp vanilla extract

1 (8 ounce) container frozen whipped topping, thawed

2 (16 ounce) containers of frozen sweetened strawberries

1 carton (16 ounce) strawberry glaze

2 T. cornstarch

Chocolate Graham Crackers, crumbled

1.       In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in ½ of the whipped topping.

2.     Place frozen strawberries in a saucepan. Gradually moisten 2 T. cornstarch with water until it forms a paste. Add enough water to thin this paste to the consistency of buttermilk, stir into berries. Cook and stir until thick. Cool and mix in glaze.

3.      Layer trifle bowl with crumbled chocolate graham crackers, strawberry mixture, and pudding mixture. Repeat twice and top with remaining whipped topping. Chill. Garnish with crumbled crackers and/or strawberries before serving.

Strawberry Pudding Trifle ~ Joy's Version

Prep time: I have no idea                                           Serving Size 12

1 (8 ounce) 1/3 less fat package cream cheese

1 (14 ounce) can fat free sweetened condensed milk

1 1/3 package instant sugar free white chocolate pudding mix

3 cups cold 1 % milk

1 tsp. vanilla extract

1 (8 ounce) container frozen light whipped topping, thawed (I think I used a little more than the recipe calls for)

32 ounces fresh strawberries

16 ounce strawberry glaze (see recipe below)

2 T. cornstarch

Mom's Famous Chocolate Cookies, crumbled (see recipe below)

1.   In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in ½ of the whipped topping.

2.   Place strawberries in a saucepan. Gradually moisten 2 T. cornstarch with water until it forms a paste. Add enough water to thin this paste to the consistency of buttermilk, stir into berries. Cook and stir until thick. Cool and mix in glaze.

3. Bake cookies and allow to cool.

4.   Layer trifle bowl with crumbled chocolate cookies, strawberry mixture, and pudding mixture. Repeat twice and top with remaining whipped topping. Chill. If desired, garnish with crumbled cookies and strawberries.

Strawberry Glaze

adapted from www.recipes.com

2 cups chopped strawberries, washed and hulled

2/3 cup honey

2 T. cornstarch

2 T. water

1. In a saucepan place strawberries and honey. Cook over medium heat until thoroughly mixed and heated through. Remove from heat.

2. In a small bowl combine cornstarch and water stirring to combine. Add cornstarch mixture to strawberry mixture. Return to stove top and cook over medium heat for approximately 5 minutes, stirring frequently, until thickened.

Mom's Famous Chocolate Cookies

Yield: about 5 dozen

adapted from Southern Living All-Time Favorite Chocolate Chip Cookies

  

3/4 cup butter, softened

3/4 cup granulated sugar

 3/4 cup firmly packed dark brown sugar

 2 large eggs

 1 1/2 teaspoons vanilla extract

 1 3/4 cups plus 2 Tbsp. all-purpose flour

3/4 cup cocoa

 1 teaspoon baking soda

 3/4 teaspoon salt

 Parchment paper

1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.

2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Drop by tablespoonful onto parchment paper-lined baking sheets.

3. Bake at 350° for 10 to 14 minutes (I bake them 12 minutes) or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).

Buon Appetito!

Peppermint Palooza

I know that peppermint foods are typically associated with Christmas. However, I love peppermint so much that I cannot reserve it only for the holidays. 

My absolute favorite peppermint treat is Chocolate Peppermint Bark Cookies. I adapted Southern Living's All-Time Favorite Chocolate Chip Cookies to create this recipe.

I like sweets. I really do, but I am not usually too tempted to eat what I bake. I get more enjoyment from baking than I usually get from eating. However, I cannot resist these chocolaty delights. They get me every time. I tell myself,  that I am not going to eat any, but when the aroma of warm chocolate and peppermint hits me as I take them from the oven, I can't resist. I end up eating one or two immediately followed by a cold glass of milk. Mmm, mmm good!

Chocolate Peppermint Bark Cookies

Yield: Approximately 40 cookies

3/4 cup granulated sugar

3/4 cup firmly packed dark brown sugar

2 large eggs

1 1/2 tsp. vanilla

3/4 cup cocoa

1 1/2 cup plus 2 Tbsp. all purpose flour

1 tsp. baking soda

3/4 tsp salt

12 large candy canes or 6 oz. peppermints crushed into pieces (make sure not to crush too much or it will become powdery)

1 (12 oz.) bag white chocolate chips

• Preheat oven to 350.
• Beat butter and sugars at medium speed until creamy.
• Add eggs and 1 1/2 tsp vanilla, beating until blended.
• Combine flour, baking soda, cocoa, and salt in a small bowl; gradually add to butter mixture, beating just until blended.
• Beat in candy canes and white chocolate chips just until combined.
• Drop cookies using a 2 tbsp. ice cream scoop onto parchment paper-lined baking sheets.
• Bake 10-14 minutes ( I bake mine 12 minutes). Remove to wire racks and cool completely (about 15 minutes).

I had about 1/2 of a batch of Chocolate Peppermint Bark Cookies leftover after Christmas so I decided to crumble them (in my brand new Cuisinart Food Processor that Santa brought me for Christmas) to use as a crust for a peppermint cheesecake. I looked through my cookbooks until I found this recipe. 

This Frozen Peppermint Cheesecake is a no bake  recipe. When eaten straight from the freezer it is more like ice cream than cheesecake. You also can remove it from the freezer and let it soften before eating. Either way it is delish!

I couldn't resist this recipe either. I had a piece every day until it was gone.

I think this makes a nice Valentine treat as well.

Frozen Peppermint Cheesecake

Yield 1 (9 inch cheesecake)

Adapted from: Southern Living Little Book of Cheesecakes

 

1 ¾ cups chocolate wafer crumbs (about 25 wafers) I used crushed peppermint bark cookies (for a quicker version, use two ready made chocolate pie crusts instead of using cookies)

¼ cup sugar I didn't add the sugar

¼ cup butter or margarine, melted

1 (8 ounce) package cream cheese, softened 1/3 less fat

1 (14 ounce) can sweetened condensed milk lowfat

1 cup crushed hard peppermint candy

2 cups whipping cream                

·         Stir together first 3 ingredients; press into bottom and 1 inch up the sides of a 9-inch springform pan. Set aside.

·         Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add condensed milk, beating until smooth. Stir in candy.

·         Beat whipping cream until soft peaks form; gently fold whipped cream into cream cheese mixture. Pour into prepared pan. Cover and freeze 6 hours or until firm. Gently run a knife around edge of cheesecake to release sides of pan; carefully remove pan just before serving.

This last recipe for White Chocolate Covered Oreo is one I saw on Pinterest a few months ago. This recipe is so simple. It is just oreo cookies dipped in white chocolate and then sprinkled with crushed peppermints. They are freakin awesome!

 

Buon Appetito!

Ultimate S'mores Cake

I have said before that I am not a great cook, but I am a good recipe finder.  This recipe is an example of that.  This cake is so good and totally over the top!  

At our local Navy-Marine Corps Relief Society office where I volunteer, we often have themed potlucks.  This month one of our creative volunteers suggested we do a Choctober theme and have everyone bring, you guessed it, chocolate treats.  We had a great turnout which I am sure was mostly due to the chocolate.  I really hadn't thought too much about what I was going to bake for the potluck, but as I was browsing www.pinterest.com I saw this pic from http://www.fatgirltrappedinaskinnybody.blogspot.com/.

photo from: www.fatgirltrappedinaskinnybody.blogspot.com

I immediately knew I wanted to make this cake for the potluck.  I was not familiar with this blog, but after browsing for a bit I discovered that she has really good recipes and stories, plus she claims to be a Christ follower which I love as well.  This edible masterpiece is a compilation of many of her favorite recipes.

The cake has seven layers.  Two layers each of brownie, chocolate chip cookie, and cheesecake, a layer of graham crackers in the middle with marshmallow frosting smothered between the layers then coated with a rich, decadent chocolate frosting.  I will be honest, as I was making this cake I had my doubts if it would be any good.  All the layers individually are great, but I wasn't so sure they would be good mixed together.  I don't know why I doubted but I did.

I started baking on Monday evening.  The recipe calls for a made-from-scratch brownie recipe, but I used a Duncan Hines box brownie mix instead.  The second layer was the chocolate chip cookie. I used my favorite chocolate chip cookie recipe that can be found here.  On Tuesday evening I baked the two layers of cheesecake using Fat Girl's recipe.  I also used her marshmallow and chocolate icing recipe.  The assembly wasn't too difficult.  I just followed the instructions, and it came together quite nicely.  I probably don't even need to say this, but it is essential that your pans are all the same size or your cake will turn out catawampus.  Make sure not to bake the cookie too long.  I think I left mine in a couple of minutes too long which made it a little difficult to cut.

As I said before, this cake is definitely over the top.  While assembling the cake I actually felt guilty about making something so indulgent. Why is it that I wasn't satisfied to make a really good simple chocolate dessert, but instead I really wanted a chocolate treat that was impressive with a wow factor? Allow me to go on a tangent for a moment. Why is it as a culture, that we are so over indulgent? Especially as Americans we think that if something is good more must be better. Why is it that we are not content and must always look to attain or create something bigger and better and prettier than before even if the previous item was perfectly good? Excitedly we buy a home and within a few years are eager to get a bigger and newer one in a better neighborhood. It is not only homes, but cars, clothing, home decor even relationships. It is the grass is greener on the other side mentality.

While living in Italy the past two years, I have learned to live without some things that I always thought I needed. This may be a silly example, but we don't have an icemaker in our freezer. It is almost unheard of in my circle of family and friends in the states not to have an icemaker. That is a simple example of how we think we need things that we really don't. Please don't think I am being judgmental. I am the one that made this insanely indulgent dessert so I am preaching to the choir on this one. I really don't think that it is necessarily a sin to bake scrumptious treats, but it did cause me to step back and think about what I was doing and how our society as a whole has become so indulgent.

This past Saturday, we served alongside another family in a local soup kitchen here in Sicily.  Every day except Tuesday volunteers collect food from the local market and cook lunch for about 20-40 homeless and poor people.  It was humbling to serve with such selfless people that dedicate their time and energy to care for others on a regular basis.  Seeing others in need makes me thankful for the life I have and reminds me not take for granted all the comforts and blessings in my life.

Please don't misunderstand what I am saying, I am not condemning occasional indulgences in food or things, but the obsession to constantly upgrade really gets out of hand.  I am currently doing a bible study on the book of Daniel.  Daniel was living in Babylon under King Nebuchadnezzar.  If you watch Veggie Tales he was the one that created the chocolate bunny and ordered Larry and Bob to worship it.  Anyway, Nebuchadnezzar was content and prosperous with his life.  He took the credit for his success instead of realizing that the Lord is the one that gave him the ability to rule the nation and have such success.  It is the Lord that sets up kings and governments and also takes them down if he chooses.  Ultimately Nebbie learned his lesson and realized that the Most High God was the one responsible for his success, but that realization came only after becoming insane and spending seven years wandering in a field as an animal.  After regaining his sanity he finally gave God the glory for his life.  The point I am making is that I have to be careful not to get sucked into the mentally that bigger is always better and that I should remember at all times who allows me to have such blessings.   God is not against possessions and enjoying the good things in life.  There were many rich people in the bible that followed Jesus and used their wealth for his glory.  He blesses many with wealth and others he chooses to bless in other ways.  Regardless, he promises to supply all our needs according to his riches and glory for those who in Christ Jesus.  So we can be assured we will be taken care of.  It may not be in a big house with a Beemer parked in the garage, but it is according to his individual plan for our lives, and if we are striving to please Him we can be content with that.

Ok, so now I am off the tangent and should really give you the recipe to this yummy dessert.  If I haven't made you feel too guilty, I would encourage you to make this for your next special occasion or event where you can share it with others.  It makes such a big cake and if you are like me you definitely don't want this temptation sitting around your house.

You can find the original recipe here.

Here's what you'll need for this cake:
2 brownie layers- I used a Duncan Hines mix
2 cheesecake layers- I used the cheesecake recipe below
2 chocolate chip cookie layers-I used my recipe. You can find it here.
5 graham crackers (this is one of the 'cake' layers)
1 recipe for marshmallow frosting- see below
1 recipe for chocolate Frosting-see below (You can also use a store bought icing)

Fat girl used 3-9 inch pans. I used 8 inch because that is what I had on hand, but I definitely think 9 inch would be better and would make the cake much easier to cut since the layers wouldn't be quite as thick. I also lined each pan with parchment paper and then sprayed the paper with cooking spray.

Fat girl says, "In case your brownies or cookie get slightly crispy, it's ok. The frosting around the cake will help soften them back up as it refrigerates and sits. Let this cake refrigerate for at least 1 day before serving for maximum flavor results."

Step 1

Mix brownie according to directions on the box. Place parchment paper in bottom of pan and then spray with cooking spray. Pour half of the batter in two cake pans and bake until done making sure to not over bake.

Step 2

Cheesecake
1 1/4 pounds cream cheese (20 oz), room temperature
1 cup sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream

Preheat oven to 425 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Put a piece of parchment paper on the bottom of a springform pan, spray with non stick spray. Pour half of the filling in each pan Bake for 15 minutes, then turn the oven temp down to 325 and bake for an additional 45 minutes.

Remove pan from oven, let cool 20 minutes. Run a knife around edge of the pans to loosen from the sides; let cool completely. Cover with plastic wrap and freeze until ready to use.

Step 3

Chocolate Chip Cookie

I used my favorite chocolate chip cookie recipe , spread half of the batch in each cake pan and bake at 350 for 12 minutes, until it's slightly golden. Not TOO golden or the cookie will be crispy, and you want a soft cookie in the cake.

Chocolate Frosting


Ingredients
6 ounces unsweetened chocolate, melted and cooled (I let it cool about 1 hour, stirring occasionally)
4 1/2 cups powdered sugar (no need to sift)
3 sticks (12 ounces) unsalted butter, at room temperature
6 Tbsp milk
1 Tbsp vanilla extract

Directions
Place all of the ingredients in a food processor and pulse to incorporate. Process until the frosting is smooth. (I didn't use a food processor. I mixed it in my KitchenAid, but would suggest a food processor if you have one).

Marshmallow Filling


1 jar (7 oz) marshmallow fluff
1 stick butter, room temperature
1 cup powdered sugar
1 tbsp vanilla extract

To make the butter cream, beat together the marshmallow fluff and butter, on medium speed, until the mixture is smooth and fluffy, about 3 minutes.

Reduce the speed to low, add the powdered sugar and vanilla, and beat for another minute. Increase speed to medium and beat for another 3 minutes until it's light and fluffy.

Assembly
Place one layer of brownie on a cake stand. Frost brownie with marshmallow frosting. Place a cookie layer on the marshmallow filling. Spread cookie layer with marshmallow frosting.

Remove cheesecake from freezer, unwrap, and remove from metal bottom of the pan from each piece, then peel off parchment paper.

Place cheesecake layer on top of the marshmallow frosting.

Spread a layer of chocolate frosting on cheesecake. Layer graham crackers on the cheesecake. You'll have to break up the crackers to make them fit. Spread chocolate frosting on grahams, then place the second layer of cheesecake on the chocolate frosting. Spread cheesecake with marshmallow frosting

Then place the remaining cookie on the frosting. Spread the cookie with marshmallow frosting and put the remaining brownie on the marshmallow frosting. Spread the remaining chocolate fudge frosting on top of the cake and on the side.

Refrigerate until ready to serve. Remove from the fridge about an hour before serving to help it come to room temperature slightly. Because this cake is SO dense, when it chills, it gets even denser and takes a little muscle to cut.  This cake is best if it is allowed to refrigerate overnight.

Here are a couple of photos of my cake. You will notice that my cake is not near as pretty as the original cake and my photography skills stink compared to Fat Girl's. Her icing is darker and I think that is because she mixed her icing in the food processor.  The KitchenAid mixer wasn't able to completely mix in all the melted chocolate leaving some of the chocolate on the sides of the bowl. This cake is definitely worth the time and effort!!

Buon Appetito!!

Soft Snickerdoodle Cookies

Snickerdoodle is such a funny word. I just love saying it! If you know me very well, you know that I like to make cookies, but until a few weeks ago I had never made snickerdoodles. I love cinnamon so I really liked them, but I knew they were really good when my husband enthusiastically approved. He is my number one food critic, and I can always trust him to give an honest opinion. If he doesn't like a recipe it most likely will not end up on my blog.  I hope you enjoy these snickerdoodles as much as we did!

Soft Snickerdoodle Cookies

http://www.food.com/

1 cup butter

1 1/2 cups sugar

2 large eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons sugar

3 teaspoons cinnamon

Directions:

Preheat oven to 350°F.

Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.

Combine flour, cream of tartar, baking soda and salt in a separate bowl.

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.

Coat by gently rolling balls of dough in the sugar mixture.

Place on chilled ungreased cookie sheet, and bake 10 minutes.

Remove from pan immediately.

Enjoy!!

Mom's Famous Cookies

Who doesn't love homemade chocolate chip cookies? There is something very comforting about warm chocolate chip cookies and glass of cold milk. In the past, whenever my family would crave cookies, which was quite often, I would always use store bought refrigerated cookie dough. I admit it was pretty good, but I really hate not knowing what is in the food we eat, so every once in awhile I would make chocolate chip cookies from scratch. They were never as good as the store bought cookies.

When we moved to a new neighborhood a couple of years ago, my neighbor brought us the most delicious homemade chocolate chip cookies I had ever eaten. They were so gooey and soft. When I complimented her cookies, she modestly explained that she simply tweaked the cookie recipe printed on the bag of chocolate chips. As much as I fished for the recipe, she would not share. She did eventually give me the recipe when we moved, but I am sworn to secrecy and can't share it with you. 

After trying her delicious cookies, I really wished I had a good cookie recipe. I came across a recipe for chocolate chip cookies in Southern Living magazine, and knowing that SL recipes do not disappoint, I decided to give it a try. They were really good! They were just as good, almost as good as my neighbor's cookies! Everyone that tried them loved them. So I started baking all my cookies from scratch. One day my son Collin, asked me to make my famous cookies, and that's how the cookies become known as Mom's Famous Cookies.

Here are a few tips to ensure your cookies are as good as Mom's.

• 
  
  Use an oven thermometer. Since all ovens cook differently, an oven thermometer will let you know when your oven is at the right temperature for baking.
• 
  
  Make sure your cookies are all the same size. I use the medium scoop (2 T.) from Pampered Chef.
• 
  
  Bake cookies until they no longer look wet on top. They may not appear to be done but will cook a little more after removing from the oven.
• 
  
  Bake cookies on an aluminum baking sheet or stoneware. If you use a dark baking sheet, the cookies will tend to burn. 
• 
  
  Let cookies sit for 2 minutes after removing from the oven, and then move to a cooling rack to cool.
• 
  
  Cookie dough can be frozen. Form dough into balls and let freeze on a cookie sheet. Once frozen, balls can be put into a freezer bag. When ready to use, thaw completely and bake as directed. If baking frozen dough, add approximately two minutes to the baking time.

All-Time Favorite Chocolate Chip Cookies

Prep: 30 min., Bake: 14 min. per batch, Cool: 15 min. Bake 10 minutes for a soft and chewy cookie or up to 14 minutes for a crisp cookie.

Yield: Makes about 5 dozen

Ingredients

• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup firmly packed dark brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups plus 2 Tbsp. all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 (12-oz.) packages semisweet chocolate morsels

• Parchment paper

Preparation

1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.

2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.

3. Bake at 350° for 10 to 14 minutes (I bake them 12 minutes) or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).