Melissa

This was so nice of you to put together.

tinysbridetobe

Here are some of my favorite things to bake!

Homerun Chocolate Chip Cookies:
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 Tbsp. all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 (12-oz.) packages semisweet chocolate morsels
Parchment paper
Preparation
1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.

2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.

3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).

Black Forest Ginger Cookies

Ingredients
2 cups plus 2 Tbsp. all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon ground ginger
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons PROMISE Buttery Spread
1 cup firmly packed light brown sugar
1 (6-oz.) container fat-free chocolate yogurt
1 large egg
1 cup chopped dried cherries or cranberries
1/4 cup finely chopped pecans
Preparation
1. Preheat oven to 375°. Stir together first 6 ingredients in a medium bowl.

2. Beat buttery spread and brown sugar with an electric mixer at medium speed 3 minutes or until creamy. Beat in yogurt and egg until blended. Gradually beat in flour mixture just until blended. Stir in cherries and pecans. Drop dough by 2 tablespoonfuls, 4 inches apart, onto lightly greased baking sheets.

3. Bake at 375° for 10 minutes or until edges are crisp and centers are set. Cool on baking sheets on wire racks 2 minutes; remove to wire racks, and cool 20 minutes or until completely cool.