I’m pulling into my bag of past tricks for today, folks. Those recipes I made who-knows-when-ago and saved for a day like this when I had excuses. Care to hear some?
I made a pumpkin pie toffee cheesecake last night that smells and looks amazing, but it’s for a special brother-in-law/birthday boy and I don’t want to cut into it and ruin the effect at the party tonight.
Chelsea is coming over today and we are going to cook and bake up a storm, undoubtedly involving some real, live Saturday Sweets, but I plan to chat with her all night while we munch said creations, which means no time for blogging later today. But I promise we will tell you all about it soon.
I have 18 strapping young men coming for breakfast (one of the perks of having a volleyball coach for a husband) and I don’t think they’ll be patiently standing by while I rearrange and photograph the fresh cinnamon buns currently in the oven. But the recipe make 48 buns, so I figure one should survive the onslaught to be photographed at a later date.
I considered taking a picture of each one of the athletes as they came in the door and calling that your Saturday Sweets, but then I realized some of you are married (oh wait, so am I) and others of you just may not be that into men, us gals being so much cuter and all.
Good excuses? Can you be happy with Jumbo Dessert Cookies and Very Bad Pictures?
I do hope so.
These are super delicious, as any giant, slightly underbaked chocolate chip cookies is almost guaranteed to be. These also are a bit more moderate in serving size than my nemesis, the skillet cookie.
Guys, seriously. I’m sorry if you already clicked that link. If you didn’t, please don’t. Those rivers of chocolate will throw you off any diet bandwagon you may have temporarily boarded.
But if it is the reason you fall off, I promise it will be worth it.
These Dessert Cookies are pretty worth it too. I call them Dessert Cookies only because I made them for dessert for a night with friends, and topped them with ice cream. Really, I could just as easily have called them Breakfast Cookies, as I definitely also ate one for breakfast. Judge not or ye shall be judged.
- 4¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups (3 sticks) butter or margarine, softened
- 1¼ cups sugar
- 1¼ cups firmly packed brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 (12-ounce) package (2 cups) real semi-sweet chocolate chunks or chocolate chips (I used semi-sweet and white)
- Heat oven to 375°F.
- Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
- Beat butter, sugar and brown sugar in large bowl, scraping bowl often, until very creamy (3-4 minutes). Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.
- Reduce speed to low. Gradually add flour mixture, until well mixed. Stir in chocolate chunks.Drop dough by ¼ cupfuls, 2 inches apart, onto ungreased cookie sheets.
- Bake for 10 to 14 minutes or until light golden brown. (DO NOT OVERBAKE.)
- Let stand 5 minutes on cookie sheets; remove to wire rack to cool completely. Store in an airtight plastic container to maintain chewiness.
Recipe adapted from Land O Lakes Butter…don’t tell them, but I used margarine. *gasp*