Cookies

I made cookies this week to bring in to work (unfortunately a large percentage of them ended up in my belly... on my thighs... etc) Ah, well, the sacrifices we make for a delicious cookie! I used the Tollhouse recipe as seen below, but instead of using the Tollhouse chips I used ghiradelli bittersweet. I love using ghiradelli chips in cookies. I think they taste the best, plus I love the shiny gold bags (all right, I'm a sucker for a pretty bag!) I noticed there's a new chip on the market, I think it was nestle, but it's a dark chocolate chip. Dark chocolate has become really popular since scientists have found out its health benefits. I thought about using it, but I thought I would prefer something sweeter. Next time I might try the dark chocolate though, to balance out the sweetness from the coconut.

Substitutions: I used about 3/4 cup less flour, and added 1 cup oats (I had the instant oats, which are cut into smaller pieces, which I think worked well for this recipe)

I added about 3/4 cup coconut
I added about 1 cup chopped almonds

The cookies came out tasty, although they were definitely cooked at 9 minutes, and I ended up turning the oven down and cooking them a little less for the later batches. I'm not sure if my oven heats up more than it says it's at or what... I need to get a thermometer for it.

They also tasted a little buttery and kinda salty, so I might use a little less salt next time, and maybe substitute something else for some of the butter, I'm not sure what... maybe oil. Or just use a little less butter. I accidentally melted the butter before I creamed it, maybe this affected the flavor. I'll post some photos soon, as well as some photos of the wonton soup that I made.