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Posted by Adagio on 4/24/2019 to
Recipes
Before I even went gluten free, this was my go to chocolate chip cookie recipe because they don't dry up, harden up and taste stale after a day.
I wrote the recipe down, and being that my handwriting is a wreck, my daughter thought the title of the recipe was "No Floor Chocolate Chip Cookies"...which intrigued her. What's a "no floor" cookie?
I wrote the recipe down, and being that my handwriting is a wreck, my daughter thought the title of the recipe was "No Floor Chocolate Chip Cookies"...which intrigued her. What's a "no floor" cookie?
After a good laugh, she made the recipe and also decided this is now her favorite recipe too.
Soooo....here it is:
Soooo....here it is:
1 cup peanut butter ( I usually use Jif or Skippy)
1 cup sugar
2 eggs
1 cup sugar
2 eggs
2 cups semi sweet chocolate chips
Preheat oven to 350 degrees
Mix 1st 3 ingredients together with a mixer until combined. Stir in chocolate chips. Drop onto cookie sheets (we use a stainless steel cookie scooper, approx 2" diameter)
Bake approx 15-20 minutes.***
***Note: the length of time you bake the cookies depends on how big they are. If you use teaspoon sized scoops, it would be more like 10 minutes. You want the cookie to spring back slightly when pressed.
Cool, then enjoy!
Mix 1st 3 ingredients together with a mixer until combined. Stir in chocolate chips. Drop onto cookie sheets (we use a stainless steel cookie scooper, approx 2" diameter)
Bake approx 15-20 minutes.***
***Note: the length of time you bake the cookies depends on how big they are. If you use teaspoon sized scoops, it would be more like 10 minutes. You want the cookie to spring back slightly when pressed.
Cool, then enjoy!