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What's the best thing to eat while watching football games?

Posted Oct 17 2008 9:04pm

What’s the best thing to eat while watching football games? Chocolate chip cookies of course! I have been making this recipe for these cookies since 9th grade. This is my biggest thing to overcome with living free…..baking cookies. When I was young, I was known for my Christmas cookie baking. I would spend days baking many varieties of cookies, then boxing them up as gifts for everyone I knew.

Last year, I was so sick and going through diagnosis and hardly made any cookies. The year before I had major surgery and was in the same boat. So I was really looking forward to being healthy this year and baking. I can tell it’s going to be a lot of experimenting. I am not getting rid of my old standbys for now. I am going to try to convert them. This chocolate chip recipe has been my testing ground for flour mixtures. I have substituted the flour in the original recipe with all Pamela’s Gluten Free Pancake and baking mix and all Montina Flour blend. Both flours work well. With the Pamela’s I got more spread, but a little aftertaste of something. The Montina tasted just like I had used regular whole wheat flour. I didn’t even need parchment to bake them on. No spread at all.

Today I thought I would mix it up a bit. I had my cookbooks out reading about the different types of flours and thought I would try some of them. This is what I came up with.

2/3 cup butter
2/3 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
3 cups of flour (Today I used 1 cup Montina blend, 1 cup super fine sorghum, 1/2 cup potato flour, 1/2 cup super fine sweet rice flour)
2 overflowing cup of chocolate chips

Cream together butter and shortening. Add sugars and mix well. Then add eggs and vanilla. Mix together dry ingredients in a separate bowl. Add to the wet mixture and mix well. Add chips. Bake at 350 degrees for 12 min.

This has worked the best so far. There is no aftertaste like when I used all Pamela’s flour. I think I still need to tweak it. They are light on the inside and crispy outside. I would like them to be just a bit dense and gooey on the inside while still crisp outside.

There was absolutely no spread on these cookies. They hold their shape very well. The first couple tray’s were baked on parchment, but then I tried baking them without parchment and they baked fine on just the bare sheet. For some of the tray’s I used a cookie scoop. Since there was no spread to these cookies, they retained their ball like scoop shape. I think they did better when using a regular spoon and them flattening them a bit. The baked shape turned out prettier.

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