Sweets for the Season 2008: November 28

Heather says:

Last year from Thanksgiving to Christmas we posted a cookie recipe each day. This year we’re calling it Sweets for the Season and will be including some favorites from last year and new goodies such as fudge and candy. Stock your pantry with baking supplies and get ready to dive in. These recipes will be geared for the novice baker and candy maker with clear directions.

We’re starting with a classic chocolate chp.

These chocolate chip cookies call for real butter, a splash of milk, and extra vanilla. For variety consider adding chopped walnuts or M&Ms.



  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks butter) melted
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar (packed)
  • 1 TBSP vanilla
  • 2 TBSP milk
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips

Directions are after the jump.


Carefully melt the butter. Either use a microwave on low power or a double boiler. You can improvise a double boiler by placing a heat-safe bowl over hot water. The bowl should not touch the water and please be careful of the steam. . . it’s hot.

In a medium sized bowl combine the flour, baking soda, and salt. Stir with a fork or whisk to thoroughly mix.

Preheat the oven to 375°F.





In a mixing bowl combine the sugar (brown and white), vanilla, and milk. Make sure you use pure vanilla extract and not imitation vanilla, there really is no comparison and it is not a reasonable substitute. Beat until thoroughly combined.









Add the eggs, one at a time.







Add the flour mixture and beat on low until just mixed. Be sure to scrape the sides and bottom of the bowl with a spatula.







Add the chocolate chips and stir by hand.

chocolatechip8.jpgDrop by (generously!) rounded tablespoon onto a room temperature, ungreased baking sheet. I use a cookie scoop, it’s much faster and less messy for those of us not gifted with coordination.

If you are like me and only have a limited number of baking sheets, cool the sheets between batches.  A warm cookie sheet will cause burned edges.

Bake at 375°F for 9 – 11 minutes. Cool on the baking sheet for two minutes and then transfer to a wire rack to cool completely.


Yields slightly more than 3 dozen cookies.


  1. Methotrexate for rheumatoid arthritis. on May 20, 2009 at 8:04 pm

    Methotrexate administration….


  2. Shoofly Mama on December 14, 2008 at 8:45 pm

    Ok, I’m crazy here, but I’m assuming that you add the sugars, vanilla and milk to the butter and beat? I don’t see anywhere else where you add the butter, so I’m going to add it there and see what happens. I hope that it works, because I only have 4 sticks of butter and I NEED to bake tonight!!

  3. Carolyn on November 29, 2008 at 11:50 pm

    Hi Heather, these sound delicious! Is there any way to post the recipes in a printable version without the photos?

  4. Kendra on November 29, 2008 at 2:33 pm

    Oh I’m looking forward to this! If the recipes are as wonderful as your Chocolate peanut butter balls my family will gain 40 pounds before Christmas! I think my husband came close to leaving me for you after those LOL.

  5. Carol on November 29, 2008 at 9:48 am

    They look yummy! Now I know what I use to do with my free time this weekend, get a start on Christmas cookies, not go out shopping with the rest of the lunatics and be wrecked for 2 days.

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