Memaw’s Chocolate Chip Cookies are my absolute favorite! Soft, gooey and chewy on the inside and just crispy enough on the edges! I thought I’d add a few more pictures of the delectable bites of yummy goodness, hopefully to entice you to try this recipe! Memaw’s Chocolate Chip Cookies recipe is one that I came up with after reviewing many different recipes and trying numerous different ways to create just the right one to get a thumbs up from my family and also to meet my expectations! I love the results of this recipe and I hope you will too! Memaw’s Chocolate Chip Cookies are simple, easy and delicious!
Memaw’s Chocolate Chip Cookies should look like this when you remove them from the oven; a little crispy around the edges, and appear slightly doughy in the center. As a result, you’ll get the soft and gooey centers along with chewy edges! YUM!
Give them a a few minutes to rest on the baking pan before removing them to either a cookie rack or, like I do, to a counter covered with wax or parchment paper and let them finish cooling there!
Originally posted 12/20/15
This week’s featured recipe is Memaw’s Chocolate Chip Cookies! Crispy on the edges but soft and chewy in the middle, these cookies are sure to be a hit with the family and friends! The secret to these delicious cookies is using cream cheese in the batter and letting the dough chill for a while or overnight! These cookies have been a hit with my family and they don’t last long after they come out of the oven! Be sure to make some extra so that you can share these yummy cookies with Santa too!During the next few weeks, please make sure to check the food blog page for new recipes . I will be away from my computer, so the main page will stay the same, but I’m scheduling new recipes to automatically post while I am recovering from surgery. Thank you all in advance for your well wishes and prayers! If you are interested in ordering a cookbook, please check the cookbook page! Until next time, Merry Christmas and may God bless you all! Lisa
Crunchy on the outside, chewy and chocolately on the inside!! YUM!!!
2 hr, 30 Prep Time
12 minCook Time
2 hr, 42 Total Time
2 1/2 C – All Purpose Flour
1 tsp. - Baking Soda
1 tsp. - Baking Powder
1 tsp. - Salt
¾ C - Butter, softened to room temperature
¼ C – Cream cheese, softened to room temperature
¾ C – Brown Sugar, packed
¾ C – Sugar
1 tsp. – Vanilla
2 Large Eggs
1 pkg. (12 oz.) Chocolate chips
Combine flour, baking soda, baking powder and salt in small bowl, set aside.
In separate mixing bowl, add the butter, sugars, and vanilla and cream together.
Add eggs, one at a time, mixing well after each.
Add flour mixture to sugar mixture and mix well.
Stir in chocolate chips and place in a covered container and store in refrigerator for at least 2 hours.
To bake, preheat oven to 425’F. Drop cookie dough by ice cream scoop on un-greased cookie sheet and bake for 10-12 minutes.
Remove from oven and place cookie sheet on rack to cool for 2 minutes (for cookies to set up). Remove from cookie sheet onto wax paper to finish cooling. Store in an airtight container. Makes 3-5 dozen cookies.
Prep time includes chilling time in the refrigerator. I usually try to make the dough a day in advance to allow for more chilling time.
Hello everyone! Hope you all are having a great Fall and enjoying the many activities that come along with the changing of the seasons! Hay rides, pumpkin carving, watching children jumping in piles of leaves, or jumping in them yourself, Fall is a great time of year for parties and spending time with family and friends. This week’s featured Cornfed Creations recipe, Chocolate Delight, is a creamy, chocolatey delicious dessert that I’m sure you’ll enjoy making and eating! I’d love to hear from you, so please leave me your comments about this week’s recipe! Have a great week! Lisa
process the cookies in a food processor until they are fine crumbs.
Add cookie crumbs, reserving ¼ cup, to a medium bowl; add granulated sugar and whisk together to combine. Stir in the melted butter and pour crumb mixture into a 9”x13” pressing mixture down to form the crust; set aside.
In a large mixing bowl, add the cream cheese and beat with a mixer until fluffy. Add one 16 oz. package of whipped topping to the cream cheese and continue beating with a mixer until combined well. Add the powdered sugar, pudding mix, cocoa, milk and make sure to mix well between adding each ingredient. When mixture is combined well, and is light and fluffy, poor over crust and spread evenly.
Add remaining package of whipped topping to the chocolate layer and spread evenly. Sprinkle reserved cookie crumbs over the top and refrigerate until serving.
Hard to believe, but Fall is just around the corner! I love this time of year with cooler temps, colorful landscapes and baking delicious desserts just like this week’s featured recipe! Country Peach Cobbler was a hit at my house this weekend! I was pleasantly surprised by a generous gift of a half a case of yummy peaches straight from Georgia! Thanks again Zach! They smelled amazing and with a little help from family, we worked them up and viola! Country Peach Cobbler was on the table, and, believe me, it didn’t last long! I hope you give this delicious recipe a try! I would love to hear from you so be sure to leave me your comments on how this recipe turns out! Hope you all have an awesome week!!… Lisa
What's not to love about a fresh peach cobbler? Yummm!! 🙂
20 minPrep Time
40 minCook Time
1 hrTotal Time
10 c. fresh or frozen peaches, peeled, seeds removed and sliced
2 ½ c. sugar
1 c. plus 1 T. brown sugar
1 ½ c. plus 2 T flour
1 ½ t. cinnamon
2 ¼ t. salt
2 t. vanilla
¼ c. water
10 T. butter, melted
1 ½ t. baking powder
3 eggs, lightly beaten
Preheat the oven to 375’ F. Grease a 9 x 13 pan and set aside.
For the filling, in a large bowl, combine the peaches, 1 c. granulated sugar, 1 c. brown sugar, 1 t. cinnamon, ½ t. salt, vanilla, water and 4 T. melted butter.
Stir mixture together to coat peaches evenly and pour into greased pan, set aside.
For the batter, in a medium bowl, whisk together 1 ½ c flour, 1 ½ c. sugar, baking powder and remaining salt. To this mixture, add the additional 6 T. melted butter and the eggs. Stir together well and drop batter by the spoonful on top of the peach mixture. Batter will not cover the entire top of filling.
Sprinkle with remaining tablespoon brown sugar and ½ t. cinnamon.
Bake for 35-40 minutes or until batter is golden brown and peaches are tender.
If you and your family love coconut cream pie, you’ll will definitely want to try this quick and easy, no-bake dessert recipe. This is so delicious and so easy to put together! Coconut cream dreamy delicious!
This creamy, dreamy dessert is quick, simple and delicious!
25 minPrep Time
25 minTotal Time
1 pkg. yellow cake mix
1/2 c. butter, melted
12 oz. cream cheese, softened
16 oz. container of whipped topping
½ c. powdered sugar
1 (3.4 oz.) pkg. coconut cream pudding mix
1 cup milk
1 cup coconut, toasted
For crust, in medium bowl, add melted butter to cake mix. Stir together well and add to the bottom of a 9 x 13 cake pan. Set aside.
For coconut filling layer: in mixing bowl, cream together cream cheese, powdered sugar and half of the whipped topping. Add pudding mix to cream cheese mixture and mix well. Add milk and mix well. Stir in ½ cup of the toasted coconut. Spread cream cheese mixture evenly over crust. Layer remaining half of whipped topping on cream cheese layer. Top with remaining toasted coconut. Refrigerate until serving.