Chocolate Chip Cookie Recipe: Crispy, Crunchy

Delights
Bakery style chocolate chip cookies, buttery with a chocolate crunch!

Author: Karlynn Johnston

Recipe type: cookies,dessert
Serves: 10
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins

Ingredients

2 cups of flour
1 tsp baking soda
1 tsp salt
1 cup of butter, softened
1 cups of white granulated sugar
cup packed brown sugar
1 tsp vanilla
1 egg
2 cups of chocolate chips

Instructions
1.
2.

Kick the tires and light the fires to 375 degrees.

Cream together your butter and sugar until its light and fluffy. Add in the egg and
vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.

3.
4.
5.
6.
7.
8.

When that is done, fold in the two cups of chocolate chips by hand, and prepare
to put them on some parchment paper lined cookie sheets.
Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.
Take a glass and using the bottom, flatten out each cookie. If the cookie sticks,
start wetting the bottom of the glass with water, they will come right off.
Flatten each of them as much as you can. This is a dry dough no sticky
chewiness going on here- but its just wet enough to make perfect little flat cookie
patties.
Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets completely.
These turned out to be wonderfully crispy, crunchy and were surprisingly a hit
with everyone. The butter flavor really is apparent in these ones due to the lack of
flavor that comes with brown sugar, but that isnt a bad thing at all. Buttery, crispy
little bites of chocolate heaven!

SOFT AND THICK COOKIES

Ingredients

2 cups of all purpose flour

1 tsp baking soda
cup of butter
1 tsp salt (if using unsalted butter)
1 cup of packed brown sugar
cup of granulated sugar
1 tsp vanilla
2 eggs
2 cups of semi-sweet chocolate chips

Instructions
1.
2.

Kick the tires and light the fires to 350 degrees.

Cream together your butter and sugar until its light and fluffy. Add in the eggs
and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
3.
When that is done, fold in the two cups of chocolate chips by hand, and prepare
to put them on some parchment paper lined cookie sheets.
4.
Drop by rounded teaspoonful onto the baking sheets.
5.
Bake at 350 for 10-12 minutes, until golden brown and slightly underdone. Cool
on the sheets completely.

Buttermilk Banana Bread

A healthier take on banana bread using applesauce and buttermilk.

Author: Karlynn Johnston

Recipe type: bread
Serves: 6
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins

Ingredients

2 very ripe bananas, (peels should have brown spots), roughly mashed
cup Applesauce
1 large Egg, beaten
1 cup all-purpose Flour
cup granulated Sugar
cup Brown sugar
1 tsp. Baking powder
tsp. Baking soda
tsp. Salt
tsp. Cinnamon
cup Buttermilk

Instructions
1.
2.
3.

Grease and flour a loaf pan.

In a large mixing bowl combine the bananas, applesauce and egg; set aside.
In a medium bowl whisk together the flour, sugars, baking powder, baking soda,
salt, and cinnamon.
4.
Add the dry mixture to the banana blend alternately with the buttermilk.
5.
Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes. The loaf
is done when a toothpick/butterknife inserted in the middle of the loaf comes out
clean.
6.
When the pan is cool enough to handle, remove loaf from the pan and cool on a
baking rack.
7. Ingredients needed:
8. 1/2 cup margarine or butter
9. 1 cup of sugar
10. 2 eggs
11. 1 cup of banana, equals about 3 medium bananas
12. 2 cups of flour
13. 1 tsp of Baking Soda
14. 1/2 tsp Baking Powder
15. 1/2 tsp salt
16. 1 tsp vanilla
17. Kick the tires and light the fires to 350 degrees.
18.

19.
20. I have never used butter in this recipe, I have never seen the need for it.
Margarine has always done a bang on job, is a million times cheaper, and I
always have non-hydrogenated on hand. So take your butter or margarine and
cream it with the sugar.
21.

22.
23. Add your two eggs and mix them in thoroughly.
24.

25.

26. Time for the ripe bananas. The riper they are, the sweeter your banana loaf will
be.
27.

28.
29. Smash em up, as my kids would say.
30.

31.
32. Until they look like this, completely mashed up without many big chunks in them.
33.

34.
35. Mix them in with the wet ingredients you have already combined.

36.

37.
38. Add a plop of vanilla. Ok, fine, a teaspoon of vanilla for those of you who are
picky with measurements. Measuring, smeasuring.
39. Time for baking soda 1 teaspoon..
40.

41.
42. ..and baking powder, 1/2 a teaspoon..and shake a bit of salt in as well at this
point. I dont measure salt often. You cant make me. I shake salt.
43.

44.

45. Whisk it together.

46.

47.
48. Add the dry to your wet ingredients and mix until they are well combined. If you
desire walnuts at this point, go ahead and throw them in. I dont. My little
magpies sit and pick out all the nuts if I dare put them in, leaving a huge crumb
mess and lots of complaining. By me.
49.

50.
51. Sigh. There is a reason I am known in my family for being such a messy cook. I
AM a messy cook, I cant help it. Stuff flies everywhere when I create. Flour
eggsugar-butter flies into my mouth occasion..its just messy.
52.

53.
54. Grease and flour a loaf pan please!
55.

56.

57. Pour your batter into the loaf pan, and bake in your 350 degree oven for 50-60
minutes, until a knife inserted comes out clean as a whistle.

Fast & Cheaty Cinnamon Buns

Easy enough for kids to help out, these fast cinnamon buns are perfect for the weekend.

Author: Karlynn johnston

Recipe type: dessert,breakfast
Serves: 12
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins

Ingredients

2 cups flour
3 Tbsp. sugar
1 tbs baking powder
cup cold butter or margarine
1 cup cold milk
Filling
cup butter
1 cup packed brown sugar
3 tsp. cinnamon
cup raisins

Instructions
1.
2.

Kick the tires and light the fires : preheat oven to 400 degrees please!
Take those 2 cups of flour and dump them into a mixing bowl, add in the baking
powder and sugar.
3.
Mix the dry ingredients together with a whisk.
4.
Use a pastry blender ( or two knifes criss-crossing each other) and cut the butter
in, until its in tiny little pieces throughout the mixture.
5.
Make a well, and pour the milk into it.
6.
Mix it until it forms a soft ball, then take the dough out and put it onto a floured
surface.
7.
Take your rolling pin, and roll it until its about 12 inches long, 5-6 inches wide and
inch thick.
8.
Now its time to start the filling. Take the brown sugar,1/3 cup butter and
cinnamon and combine.
9.
Take a measured teaspoon and drop it into each muffin tin.
10.
Take the remaining filling and spread it out over the dough.
11.
Take your raisins and sprinkle them over the top.
12.
Roll the dough up jelly roll style.
13.
Mark off 12 rolls. Dont ignore me and start sawing away wildly, take a knife and
mark them off.
14.
Take a serrated knife and cut those marks that you listened to me and made.
15.
Place them in the muffin tins, or enlist your help while you supervise.
16.
Bake for 12-17 minutes.