Wednesday, May 18, 2011

Welcome Home Cookies Part #2

So the calamity of cookies continues. So a few days before dad's surgery I made another double batch of these delicious cookies. But I was in a hurry and tired  so mistakes were make, big mistakes. I used white sugar instead of brown sugar.  I didn't want to toss out all that butter and sugar so I continued on with the recipe (after a few choice words).  

So I baked the cookies and although they weren't what I was expecting (they were fluffy and cakey) but they were still yummy and I hate to toss out ingredients.  So I packed off a few to Courtney from Misadventures in Cooking and the rest were divided between work, friends and the overnight bag for the hospital.  Check out Courtney's post about me here!

These cookies got grand reviews, I did bribe the nurses with these cookies and they all loved them. So did my friend T, she said they were the best ever. I was totally taken aback since I almost tossed the entire double batch rather than share my messed up white sugar cookies. So I recommend making a batch with white sugar and one with brown sugar. Or you can try mixing equal parts brown sugar and white sugar.  Its up too you. Check back this Sunday  to get the remainder of this cookie calamity extravaganza and get the recipe for bribe the nurses brownies. Kate  

Cakey Welcome Home Cookies
 2 3/4 cups all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 1/4 cups sugar
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon cinnamon
1 teaspoon pure vanilla extract
1 cup white chocolate chips
1/2 cup bittersweet chocolate chips

Sift together flour, salt, baking powder, and baking soda.

Preheat oven to 350 degrees. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low. Add flour mixture; beat until combined. Mix in chocolate chips.

Using a 2 1/4-inch ice cream scoop (about 3 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.

Cook's Note
Dough can be refrigerated for up to 5 days. Cookies can be stored at room temperature for up to 3 days. To keep these cookies chewy and yummy place the cooled cookies into a plastic bag or plastic container with 1-2 pieces of white bread. This prevents the cookies from becoming stale.


  1. I loved them just the way they were! Thank you again!! ~ Courtney (Hey, is there a reason these posts aren't showing up on WP, too?)

  2. All's well that ends well. My philosophy is if it tastes good, that was the right ingredient.



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