I'm going to start out by apologizing that yes, my blog post is about food..AGAIN. I guess if food could be a love language, then it's mine.
Anyways....A while back Brooke started making cookies every Sunday night as a family treat for the week. This soon became something her kiddos looked forward to, and it became tradition. I shared this copycat Mrs. Field's Chocolate Chip Cookie Recipe with her on one such occasion, and it quickly became one of her go-to cookie recipes. I received it from my amazing father-in-law who is the true master of the recipe. They never taste as good as when he makes them!
The only problem about this recipe is that it makes A LOT OF COOKIES. Like a LOT. If you make them normal size then its about 6 dozen. I don't know about you, but my family cannot eat 6 dozen cookies without feeling ill afterwards. Although the dough refrigerates well, then this presents the problem of munching on the dough every time I open the fridge, so yeah, there's that. ha.
The other week after making this HUGE batch of cookies, I decided it was the perfect time to meet my new neighbors and share the cookies. I designed this tag to attach to each cookie gift bag to add the final touch. I've included the printable so it will be easy peasy for you to be a good neighbor and spread some love. Try out this recipe and see what you think.
Click here for printable: https://drive.google.com/open?id=1qfjJXqEEaE0VGBLLkyWPfJx5m-U29ISU
Copycat Mrs. Field’s Chocolate Chip Cookie Recipe
2 cups softened butter 6 cups flour
2-1/2 cups white sugar ½ teaspoon salt
2 cups brown sugar 1-1/2 teaspoon baking soda
3 eggs 2 to 3 cups chocolate chips
2 teaspoons vanilla
- Preheat oven to 350 degrees F.
- Mix together butter and sugars and beat until fluffy.
- Mix in eggs and vanilla and beat thoroughly until light pale color (this is super important in order to make cookies amazing).
- In separate bowl – stir together flour, salt, and baking soda
- Slowly add dry ingredients to wet ingredients and mix well.
- Stir in chocolate chips.
- Place heaping teaspoons on cookie sheets about 2 inches apart – 12 cookies per tray.
- Cook 10 to 12 minutes. Will be light in color to slightly browned.
- Cool on wire racks.