Monday, August 19, 2013

Cookie Crazy

Bailey is two weeks into his cancer treatment and we brought him home for the weekend for a break.  Clearly my husband and I weren't the only ones happy to have Bailey home...



We're halfway done with the radiation and it's been hard having Bailey be away from us the past two weeks.  The only thing getting us through is the vets at NC State.  They've been so helpful and understanding.  They've called every day with updates, sent pictures and answered my emails even on the weekends.  So I decided to bake them some sweets for taking care of my sweet Bailey.




First up Chocolate Chip Pudding Cookies


I've never been great at baking cookies.  They always come out too flat and crispy.  These cookies are the thick, gooey, chewy kind!  The secret...pudding!

1 cup (2 sticks) Butter, softened
3/4 cup Organic Brown Sugar
1/4 cup White or Demerara Sugar
1 small pkg Sugar Free Instant Vanilla Pudding mix
2 eggs (or 1/2 cup egg beaters) 
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips

DIRECTIONS:  Preheat oven to 375 degrees. Beat the butter and both sugars until creamy and fluffy.  Add in pudding mix, eggs and vanilla. Beat until creamy and fluffy.  In a separate bowl whisk the flour and baking soda.  Mix the dry ingredients into the wet. Stir in chocolate chips. Drop by tablespoonfuls, onto a cookie sheet lined with parchment. Bake for 9-10 minutes. Remove from oven and let cool about 10 minutes before eating...if you can hold out!

I used a different kind of sugar for these cookies called Demerara Sugar. Demerara has a natural caramel-like flavor that hasn't been refined out.  You can use normal refined white sugar but this gave the cookies even more flavor.

mmmmm!




The recipe is very similar to the other cookie but you get to use butterscotch pudding and THREE types of chips!  Butterscotch, white chocolate and semi-sweet chocolate chips all go in.

Ingredients:
2 sticks unsalted butter at room temperature
3/4 cup brown sugar
1/4 cup White sugar or Demerara Sugar
1 package sugar free butterscotch instant pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips

DIRECTIONS:  Preheat oven to 350 degrees. Beat the butter and both sugars until creamy and fluffy.  Add in pudding mix, eggs and vanilla. Beat until creamy and fluffy.  In a separate bowl whisk the flour, salt and baking soda.  Mix the dry ingredients into the wet. Stir in the three different chips. Drop by tablespoonfuls, onto a cookie sheet lined with parchment. Bake for 10 minutes.


You won't be able to forget about these cookies- Trust me!


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