Joey's StoryA friend of my son's steered me towards this recipe. He had just lost his Mom and said this was her recipe.
I have made several changes and they are noted at the bottom, so read clear to the end before you start. :0)
2 1/4 c
blue bonnet margarine (melted and cooled)*
brown sugar, firmly packed
eggs, room temperature slightly beaten
i use cake flour; same amount
i use 1/2 c of butter and 1/2 c of unsweetened applesauce
Find more recipes at goboldwithbutter.com
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Pre-heat oven to 350*
Melt blue bonnet, set aside to cool.
Combine dry ingredients into a med. bowl, set aside.
2In a large bowl Beat blue bonnet and sugars by hand until combined.
3Add eggs and vanilla. Beat until well blended.
4Add flour mixture. Mix until just combined.
Stir in choc. chips.
Drop cookies by rounded T onto ungreased cookie sheets
Bake 12-14 min until edges are crisp and middles are soft. Let stand 2 min before removing from cookie sheets, cool on wire rack completely before storing.
5CHANGES: The first change I made was: 1/2 cup of softened (not melted) butter and 1/2 cup of unsweetened applesauce both and the eggs at room temp.This reduces the amount of fat per cookie and increases the fiber a bit....you can not taste it.
2nd Change: Use Cake flour instead of All Purpose Flour.....You can make you own using DIY Cake Flour by Candy Hummer, found here on JAP.
3rd Change: compliments of Annette AKA greeneyz
Chill the dough, and spoon (I use a cookie scoop) over night or at least several hours....and between each loading of the cookie sheets. Only place cookie dough on completely cooled cookie sheets.