For this installment of recipes from my house I am sharing our very favorite cookie. With my son’s food allergy to eggs it took a while to find a cookie recipe we liked, that turned out well. We often use a mix of whole wheat and white flour for a nuttier flavor, but using just one or the other works as well. The amount of flour is approximate. You should be able to roll balls by hand when you have enough flour in there, it’s not super sticky. Without enough flour the cookies will flatten when baked.
- 1 1/2 sticks butter (3/4 c.)
- 1 1/4 c. brown sugar
- 2 T. milk
- 1 T. vanilla
- Egg replacer: 1 1/2 T. oil, 1 1/2 T. water, 2 tsp. baking powder – mixed in small cup
- 1/2 tsp. salt
- 1 tsp. baking soda
- 3 to 3 1/2 c. flour
- 3/4 c. chocolate chips
Step 1: Preheat the oven to 375 degrees F. Prepare cookie sheets (foil if desired).
Step 2: Beat together first four ingredients (butter, sugar, milk, vanilla). Add egg replacer mix, salt, baking soda, flour and mix.
Step 3: Stir in chocolate chips. Spoon dough onto cookie sheets. Bake for 9-11 minutes, cool 2 minutes before removing from cookie sheet.
One variation we enjoy is adding 1/2 c. of peanut butter to the dough – yum!