Chewy JUMBO Chocolate Chip Cookies

These are absolutely, by far the very best chocolate chip cookies you will ever bake!!! This is not your basic, original "nestles toll house" chocolate chip cookie recipe! I considered keeping it to myself but I decided to share - you will be sooooo glad that I did!!!





CHEWY JUMBO CHOCOLATE CHIP COOKIES

Bake up a batch of these buttery rich giant cookies as a sweet surprise.

Preparation time: 30 min Baking time: 10 min
Yield: 26 jumbo cookies

4 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups LAND O LAKES Unsalted Stick Butter, softened
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
2 eggs
1 tablespoon vanilla
1 (12-ounce) package (2 cups) real semi-sweet chocolate chunks or chocolate chips


Heat oven to 375°F. Combine flour, baking powder, baking soda and salt in medium bowl; set aside. Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chunks.


Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 14 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 minute on cookie sheets; remove to wire cooling rack.


For 2 1/2-inch cookies, drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until light golden brown. 4 dozen cookies.

Butternut Squash

This was my first time to grow Butternut Squash. I always wanted to try "Butternut Squash Soup" and I thought this would be a good opportunity if I had it growing in my back yard! I didn't really know anything about it so I did a little research (something I love to do) and this is what I found...

Facts about Butternut Squash

1) member of the gourd family
2) grows to 8 - 12 inches
3) weighs about 2 -3 lbs
4) has a nutty, sweet taste kind of like sweet potato or pumpkin
5) has an approx. shelf life of 3 months because of it's thick skin
6) has vitamins, minerals & fiber

Some of the things you can do with it - soups, casseroles, pies, custards, pancakes, breads and muffins.

Here is my basket of Butternut Squash fresh from my back yard garden!

Wouldn't you just know it - even though I wanted to try the soup - I couldn't resist the pie recipe! I have already baked (6) pies! We only kept (2) for our cookout on the 4th and I gave the others away.

This is a great pie and so easy to make. If you like pumpkin pie and/or sweet potato pie you will love this! It was a big hit at my house! Served it up with a huge spoon of cool whip!!

I found the recipe at cooks.com. but I revised it a little!

Easy Butternut Squash Pie

2 unbaked pie crusts

3/4 cups sugar

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

2 butternut squash (cooked & mashed)

1 1/2 cups evaporated milk = 1 can

2 eggs, beaten

Preheat oven to 425. Peel squash (I found it to be easier with a vegetable peeler) slice in half, take out seeds, chop in chunks, boil until tender (about 15 - 20 minutes) then drain and mash. Let cool slightly. Then add sugar, pumpkin pie spice, salt, milk and beaten eggs. mix well and pour into pie pans.

Bake 15 minutes at 425 then reduce oven temp to 350 and bake for 40 minutes longer.

Serve with cool whip. Yummy! Store any leftovers in refrigerator.

**I did make the plum butter. It was easy to make but it took a long, long time. It smelled so good while I was cooking it and turned out okay but I didn't like it as much as the plum jelly.