Teaching the kids how to make cookies...

this weekend. We made 3 different types of cookie doughs using the same creaming technique that I learned in Chef Moore's baking class. I figured if the kids liked to have homemade cookies, they needed to learn the technique so they can make their own cookies when I am busy and don't have time. We made good progress, they quickly learned how to measure out all the ingredients before they start mixing.



My older one made progress in creaming the butter and sugar. The little guy made progress in cracking all the eggs, no egg shells in the batter or eggs on the floor. When we got done, we had 3 batches of cookie dough resting in the refrigerator. We made a batch of Oatmeal Raisin, White Chocolate and Macadamia Nut, and Chocolate Chip Pecan. The recipe for the White Chocolate and Macadamia is the same as the Chocolate Chip Pecan, except we replaced the chocolate with 'Guittard' brand white chocolate chips and the pecans with macadamia nuts.
While our cookie dough was chilling in the frig, we made a batch of Caramels for making Turtles.



After the dough had time to chill, we we're able to bake up a test batch for dessert. It was all yummy goodness especially for my two 'Cookie Monsters'.

Four-Star Chocolate Chips Cookie Recipe
1 ¼ cups All Purpose Flour
1 cup roughly ground rolled oats or ‘Quick oats’
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) of unsalted butter, softened
½ cup brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips
1 cup pecans
½ cup golden raisins or Trader Joe’s Golden Berry Blend

1. In a small bowl, combine the flour, baking soda and salt. Set aside.
2. In a large mixing bowl, cream the butter, sugar and vanilla with an electric mixer or a wooden spoon. Add the eggs, one at a time, beating well after each addition.
3. Gradually beat in the flour mixture. Stir in the chocolate chips, nuts, and raisins.
4. Cover and refrigerate over night.

5. Preheat oven to 350 degree F.
6. Scoop dough with tablespoon portion scoop, form into balls and place on cookie sheet lined with parchment paper or ‘silpat’.
7. Bake 9-11 minutes or until golden brown. Let cookies rest on the baking sheet for 2 minutes before removing with a spatula to wire racks to cool completely.
Makes about 60 cookies.