Lately Austin’s been in the “helper” stage. And while it’s totally adorable, it can also be a little hectic. That said, I’ve found that letting him help me in the kitchen from time to time is a great way to bond and make special memories together.
Over the weekend, we decided to make cookies and he loved it! He especially enjoyed dipping his hands into the bowl of flour and squeezing it between his tiny little fingers (the heat kills the germs, right?!).
Read on for my go-to recipe!
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
- PREHEAT oven to 375° F.
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
- Prepare dough as above.
- Spread into prepared pan.
- Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
- SLICE AND BAKE COOKIE VARIATION:
- PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm.
- Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.*
- Preheat oven to 375° F. Cut into ½-inch-thick slices; place on ungreased baking sheets.
- Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
- * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
- FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2½ cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to ⅔ cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.