Chewy Chocolate Chip Cookies

THIS IS MY KEEPER enjoy it with a tall glass of milk...


Preheat oven 325F
Makes about 3 dozens

2 cups plus 2 tbsp. flour

1/2 tsp. baking soda

1/2 tsp. salt

12 tbsp. margarine, melted and cooled until warm

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla

1 1/2 cups mini chocolate chips

Preheat oven 325°.  Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside.  By hand, mix margarine and sugars until combined.  Beat in egg, yolk, and vanilla until combined.  Add dry ingredients and beat just until combined.  Stir in chocolate chips.

Roll a tablespoon for small cookie or two tablespoon for large cookie into a ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes).  Do not overbake.

Cool cookies on sheets until able to lift without breaking.  Transfer to a wire rack to cool.

Pumpkin Pie Tarts

Thank you E.D.SMITH and Tenderflake

Here is a simple and yummy recipe for Pumpkin Pie Tarts. I know my house loved them. You need two boxes of tenderflake tart shells or you can get one box and freeze the other half or filling.

Take your tarts out of the freezer for 10 minutes so you can separate without breaking them.

Preheat 425F

3/4 cup granulated sugar

1 1/2 tsp pumpkin pie spice

1/2 tsp  salt

1 pkg of vanilla pudding mix (you don't make the pudding you just use the powder)

1 can pure pumpkin (about 1 3/4 cups)

1 can evaporated milk

2 eggs, beaten

Line your pan with the tarts and then in a mixing bowl mix sugar pumpkin pie spice salt and vanilla pudding mix. In another bowl mix pure pumpkin evaporated milk and eggs beaten one at a time. Add dry ingredients to wet then I used a 1/4 measuring cup and filled the tarts up.

This recipe will make 24 tarts but I only bought one box which is 12 tart shells so I freezed the other half so remember to buy two boxes or freeze the other half. 

Put them in the oven at 425F for 15 minutes then turn the oven down to 350F and bake for another 35-40 minutes. When knife in center comes out clean they are done. They'll puff up but then flatten back out when cooled. I add cool whip then served and they are good.. Enjoy..

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