Cookies

I'm sharing a little recipe with you today, our favourite cookies here at Utica Avenue. I like them because they are (a) EASY and (b) allergy-friendly due to the absence of both eggs and milk, and (c) kid-friendly because there are no raw eggs to deal with, kids can do the pouring and mixing and eat the batter if they want. And they always turn out well, unlike many disappointing allergen-free recipes we've tried. The Lamb loves making these and the Lion Cub LOVES eating them. She's a big fan of chocolate in general.

Here we go, these are Mrs. Field's Kids Bake 'Em Cookies

1 and 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 stick or 1/2 cup butter or margarine softened
1/4 cup sugar
1/2 cup honey
6 ounces or 1 cup chocolate chips

Preheat oven to 300 degrees.

In a small bowl, combine flour, soda and salt. Mix well with wire whisk and set aside.

In a medium bowl, blend butter, sugar and honey with an electric mixer at medium speed (mommy helps with this part!) Beat until light and soft, then scrape sides of bowl.

Add flour mixture and chocolate chips, and blend at low speed until combined. Do not overmix.

Drop dough by rounded teaspoons onto ungreased cookie sheets, 1.5 inches apart. Bake 18 to 20 minutes or until light golden brown. I'd check on these around 15 or 16 minutes even. Immediately transfer cookies with a spatula to a cool, flat surface.



Enjoy!!