Lane's Chocolate Cookies from the Heart by Lane McConnell
INGREDIENTS:
1 stick of butter, softened to room temperature
3 T. brown sugar
2 eggs
1 chocolate cake mix
DIRECTIONS: Mix and place on cookie sheet. DO NOT GREASE THE COOKIE SHEET.
Bake at 350 for about 10 minutes.
With rain (we HOPED) and cooler weather forecast for Friday evening, I decided it might be a good day for Samuel and me to try Lane's cookie recipe, so we gathered our ingredients:
And, we began by beating our room temperature butter along with 3 T. of brown sugar and 2 eggs. It looked like this when we got it all mixed:
... kind of MESSY, huh? :-)
The brown sugar, eggs, and butter made a caramel colored wet mixture to which we added our dry cake mix. Then we used an electric hand mixer to blend it all together until it was smooth like cookie dough.
As you can tell, Samuel was a big help in checking out the batter, just to be sure it was the right consistency! ;-)
"Nanna, can I have just 'one little taste'?"
Somehow, the batter in the bowl looked much better to him than that on the beaters!
After the "Samuel Stamp of Approval," we used a cookie scoop to drop dough balls onto our ungreased cookie sheet (as below).
We managed to get about 20 cookies on our largest cookie sheet. Then we placed them into a preheated (350 degrees F.) oven for 10 to 12 minutes. NOTE: The shiny aluminum pans---those without non-stick coating--took a little longer--about 12 minutes; the Teflon coated pans (darker pans) took less time---about 10 or 11 minutes.
In the meantime, while we were waiting for our first batch to come out of the oven, Samuel sneaked a few tastings of cookie dough. YUMMM!
"This stuff is really good, Nanna!"
"Awww, come on, just one more bite?" :-)
"I think we should bake cookies EVERY day!" :-)
Finally, after a long 12 minute wait, our cookies were ready to remove from the oven to the top of the stove to cool for a couple of minutes. I may have crowded these just a bit too close, so you might want to spread yours out, if you decide to make these. They rise and make BIG, WIDE cookies...soooo yummy!
We allowed these to sit long enough for them to "fall" and firm up just a bit before we removed them to the counter top (lined with aluminum foil) to finish cooling. After they cooled completely and were firm enough to handle, we arranged them on a plate, so Sam could take some home to his brother and sisters.
Next time I make these, I think I'll add some white chocolate morsels, just to see how they turn out. With more chocolate, how could you go wrong?!! :-)
Hope you are enJOYing the beauty of God's creation as the trees continue to turn and shed their leaves. Fall is definitely my favorite time of year. We recently took a scenic drive on Hwy. 7N to Harrison and enJOYed eating at the historic Ozark Cafe in Jasper.
If you ever get a chance to eat at the Ozark Cafe, order their catfish platter---it's out of this world good!
One of the most colorful places we stopped on our drive was the Maplewood Cemetery in Harrison. I was amazed at how many people were at the cemetery taking photos that afternoon.
Fall definitely allows time to slow down just a bit and catch our breath as we enJOY the beauty of God's creation and remember all the blessings He has given us. What will you have on your "grateful" this Thanksgiving?
Hope and pray you and yours have a BLESSED and Happy Thanksgiving with family and friends.
Watch for the next post... it will involve a drawing for a FREE "Pinch of This ... Smidgen of That" Cookbook, signed and personalized by yours truly :-).
P.S. If you need a good recipe for Skillet Cornbread to use for your Cornbread Dressing on Thanksgiving Day, check out this post: http://pinchofthissmidgenofthat.blogspot.com/2010/10/skillet-cornbread.html
Be sure to check out my friend Pam Pittman's site here: http://www.crossthreadembroidery.com
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