Brittany Lynn’s Favorite Cookies

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It’s often true that you learn something new about the people you work with each and every day. Did you know Lily Lane Home co-owner Brittany Lynn LOVES cookies?? “It would be a VERY rare occasion that a cookie would be placed in front of me and I wouldn’t be able to resist to eat it!” And, this cookie connoisseur has a list of her absolute FAVORITES. She’s agreed to share a few of her most treasured cookie recipes as well. You are in for a very sweet treat!

When it comes to baking and serving your cookies, do so in style with these Lily Lane Home favorites:

1. Berry & Thread Mixing Bowl Set is perfect for prep work!
2. Berry & Thread Measuring Cup
3. Berry & Thread Spoon Rest to keep your counters clean.
4. Berry & Thread Grand Oval Platter is the perfect size to display all your delicious cookies!

CHOCOLATE CHIP COOKIE RECIPE:

Ingredients:
½ cup (one stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups semi-sweet chocolate chips
1 ½ teaspoons instant espresso coffee powder

Preparation:
Preheat the oven to 300 degrees Fahrenheit.

Place the butter, brown sugar, and granulated sugar in the work bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for about 30 seconds, until the mixture is fluffy. Beat in the egg and vanilla for 30 seconds longer, until well combined.

In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add to the mixer, while beating on slow speed., Beat for about 15 seconds, stir in the chocolate chips and espresso powder, and mix for 15 seconds longer.

Prepare a cookie sheet with about 2 tablespoons of shortening (or use a non-stick spray). Using a 1-ounce scoop, or using a 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into 2-inch circles; there should be room on the sheet of six or eight cookies at a time. Transfer to the oven in batches and bake for about 20 minutes or until the cookies are nicely browned around the edges. Bake for a little longer for crispier cookies.

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OATMEAL COOKIES:

Ingredients:

3 eggs, well beaten
1 cup of raisins
1 tsp. vanilla extract
1 cup of Crisco (1 stick)
1 cup of brown sugar
1 cup of white sugar
2 ½ cups of flour
1 tsp. salt
1 tsp. ground cinnamon
2 tsp baking soda
2 cups of oatmeal
¾ cup of chopped pecans

Preparation:

Combine eggs, raisins, and vanilla and let stand for one hour covered with plastic wrap. Blend together Crisco and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal and chopped pecans. Dough will be stiff. Drop by teaspoons onto ungreased cookie sheet or roll into small balls and flatten slightly on a cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
Note: Delicious secret is soaking raisins in egg mixture 

 

Love,
Lily

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