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Submitted by Dana/Dayzy
Ingredients:
Flour: 4 cups and a little bit more reserved on the side
Sugar: 1/2 cup
Baking Soda: 1 teaspoon
Baking Powder: 1 tablespoon
Caraway Seeds: 1 Tablespoon
Salt: 1 teaspoon
Golden Raisins: 1/2 cup (I sometimes put in more!)
Margerine: 1/4 lb (melted)
Eggs: 2
Buttermilk: 1 and 1/4 cup
Directions:
Preheat oven to 350
Combine all dry ingredients and mix well with a paddle or large spoon.
Add wet ingredients.
If you have a kid who likes goopy messy stuff, now is the time to grab him!
Mix
all ingredients together with hands. The dough is right when its not
all wet and sticking to your hands. It needs to be kinda dry and able
to come off your hands pretty easily. If it's too wet, add more flour
until it's at the right consistency.
Put dough in an ungreased round tin. I use the disposable ones. Bake for 1 hour and 10 minutes.
Serve heated with butter. If your store has the Irish butter it's even better!. |
This is a modified version of a Good Housekeeping Chocolate Chip Cookie Recipe
Submitted by Rosi/Six2Love
I
decreased the butter to about 1/4 of a cup, decreased the salt to about
1/4 teaspoon, and added more chips. Here's the original recipe in the
book. But I think it needs less butter and salt and more chips.
1 1/4 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup butter softened
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 6 oz package of semisweet chocolate chips
1/2 cup chopped walnuts (optional) I never put nuts in my cc cookies.
Preheat
oven to 375 degrees. Grease cookie sheet. Into large mixing bowl,
measure all ingredients except chocolate chips and nuts.
With mixer at medium speed, beat until well mixed, scrapping the bowl.
Add chocolate chips and nuts, stir with spoon.
Drop by rounded teaspoonfuls, 2 inches apart, on cookie sheets. Bake 10-12 minutes until golden brown.
With spatula, remove cookies to wire racks to cool.
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