It’s back to school time. That means a new schedule, getting used to less sleep, homework and juggling activities and chores. In the good old days, after school treats always seemed to be a glass of milk and a couple cookies. We can’t argue with that. Milk is good for you, and cookies – well, cookies are just good for the soul.
Our resident baker Cathy Blatnik has provided us with a chocolate chip cookie recipe that had some surprises mixed in. She dropped them by the Capital Area Women’s LifeStyle Magazine offices just last week. We kept an eye on how long they lasted and how many went back for seconds, usually a good indicator for how good a treat is.
The cookies were gone in the blink of an eye, with many repeat customers. Now that they have our #CAWLM stamp of approval; we’re happy to share her recipe with you.
Cathy’s Supreme Chocolate Chip Cookies
Serves 3 ½ dozen.
2 1/4 cups white flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cup light brown sugar, firmly packed
3/4 cup white sugar
1/2 cup shortening
1/2 cup butter, unsalted
2 large eggs
1 teaspoon vanilla extract
2/3 cup milk chocolate chips
2/3 cup peanut butter chips
1/2 cup chopped pecans
Preheat oven to 375 degrees
Put a piece of parchment paper on a cookie sheet and set aside
In a large bowl, put all the ingredients in the order given, except the milk chocolate chips, peanut butter chips and the pecans
Mix with a large spoon until combined well
Fold in the remaining ingredients
Roll the batter into golf ball sized portions
Place a dozen at a time on the cookie sheet and bake 11-13 minutes or until brown.
Cool on the cookie sheet for five minutes and transfer wire rack to rest.
For an extra treat, drizzle with melted chocolate.
We give this back to school treat a straight A.