These have restored my faith in cookies. I will take yeasted breads over cookies any day, but these, well, these stole my heart and then some. I will not touch
crunchy cookies, unless they're fortune cookies. These are soft and chewy, yet firm enough to stand up to double fisted eaters (ahem) They are perfect for Christmas time. They freeze well, in baked or unbaked form, and travel well.
I was cleaning out our baking chips and it was incredible 1) how many bags we have! and 2) how many of them were half full. These cookies got rid of those half bags of baking chips that begin to take over our pantry. Between the peanut butter chips, Andes mint, Heath, milk, semi sweet, and dark chocolate chips, I think I'm set for a while!
Do you guys clean out your closets before Christmas? I'm thinking it would be a good idea if I got rid of some stuff. :) Christmas is all fun and games until you have to find a place for all your new stuff. As I've gotten older, I've (thankfully!) gotten smaller gifts ... no more play kitchens or Play mobile sets or American girl doll bathtubs (yes, really.) Though looking at my list, what I really need to clean out is our kitchen. We've never made Christmas lists in our family, but this year, we drew names among siblings for a secret santa type thing. We all made a list of five things we want so that the sibling that has us wouldn't have to ask us (giving it away) or buy something we won't use. One of my things was a donut pan, so while there may be a lot of cookie recipes these next few weeks, I'm hoping after Christmas, I'll have some donut recipes to share with you guys! However, that would mean I have to have a place to store it ...
Any kitchen gadgets you're wishing for this Christmas?
And, what is your favorite cookie recipe? I'd love links in the comments!
White and Dark Chocolate Cheesecake Heath Pudding Cookies
Yield: 2-1/2 dozen
1 cup shortening
1 cup sugar
2 teaspoons vanilla
2 cups flour
3/4 teaspoon salt
3/4 teaspoon baking powder
1 box (4 serving size) instant cheesecake pudding mix
3/4 cup white chocolate chips
3/4 cup dark chocolate chips
1/2 cup Heath toffee baking bits
Cream shortening and sugar together. Add eggs and beat well. Stir in vanilla. Add flour, salt, baking powder, and pudding mix and mix until incorporated. Add white chocolate chips, dark chocolate chips, and Heath toffee chips and stir. Scoop cookies (I used a two tablespoon scoop) onto a lightly greased baking sheet. Bake for 10-12 minutes. Even if they look undercooked, don't let them bake for more than 12 minutes. Let cool for a couple minutes. They are incredible warm!
Note: After cooling, store in an airtight container. You can scoop cookie dough onto a baking sheet and freeze for a couple hours. Then, put the frozen cookie dough in a freezer bag and store in freezer, if desired. To cook, let thaw in refrigerator for a couple hours before baking.
Other cookies for your Christmas platter!
Click here for all my cookie recipes!