Cranberry Chocolate Cookies

Ingredients:

2 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup butter

1/2 cup sugar

3/4 cup brown sugar, packed

2 tsp vanilla extract

1 egg

2 cups chocolate chips

1 cup cranberrys/craisins

Preheat oven to 375.

Stir first 3 ingredients together, set aside.

Cream butters and sugars together until fluffy. 

Add vanilla and egg. Beat well.

Add dry ingredients to creamed mixture. Mix well.

Add chocolate chips and cranberrys.

Bake for 8-10 minutes.

These were good, especially if you like cranberrys!

What's In Your Kitchen Wednesday
What's Cookin Wednesday
Whatever Wednesday

Lemon Crinkle Cookies

Lemon Crinkle Cookies

Ingredients:

1/2 cup Butter, softened

1 cup granulated sugar

1/2 teaspoon vanilla extract

1 egg

1 teaspoon lemon zest

1 tablespoon lemon juice

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/2 cup powdered sugar

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1. Preheat oven to 350 degrees F. Grease light colored baking sheets with non stick cooking spray and set aside.

2.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides of bowl and mix again. Stir in all dry ingredients (except powdered sugar) slowly until just combined. Scrape sides of bowl and mix again briefly.

3. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

4. Bake for 9-11 minutes or until bottom of cookies begin to barely brown and cookies have a matte finish (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non stick darker baking tray, reduce baking time by about 2 minutes.

These cookies were absolutely delicious. Possibly my best cookies ever made. They were perfectly chewy and crunchy and soft all at the same time. The only thing I wish I had done differently is put in more lemon zest and less sugar so there was more lemon taste and less sugar cookie. 

Blueberry Muffins!

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup frozen blueberries (more is optional!)

1/2 cup sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons cinnamon

1. Preheat oven to 400. Grease muffin pan or line with muffin liners.

 2. Combine flour, sugar, salt and baking soda. 

3.Place vegetable oil into a 1 cup measuring cup; add egg and enough milk to fill the cup. Mix this with flour mixture.

Fold in blueberries. Fill muffin cups right to the top.

4. To make crumb topping: Mix together sugar, flour, butter and cinnamon. Mix with fork and sprinkle over muffins before baking.

5. Bake for 20-25 minutes or until a toothpick comes out clean.

These were SO GOOD! I have been wanting to make anything blueberry for the past couple weeks and it finally happened.

I am also looking forward to experimenting lemon into the recipe...

Also a picture just for fun...

Ronnie was getting very annoyed that I was in her spot by the window taking pictures. This was the last time the muffin was seen in perfect shape.