To celebrate (or should I say, commiserate) the fact that I got bifocals yesterday, I baked a batch of chocolate chip cookies using a new recipe that I concocted in hopes that it will be healthier for my not-so-young-anymore body but not so healthy that they taste healthy. You know what I mean, right?
This batch wasn’t super healthy since I stuffed half of them with Rolos or chocolate peanut butter and baked them in mini muffin pans. Hey, I was feeling pretty down about the whole bifocal thing! ;o)
I think this just might do the trick…
1/2 cup butter, softened
1/4 cup coconut oil, softened
3/4 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla
2 scant cups flour
1 teaspoon baking soda
2 teaspoons cornstarch
1 teaspoon salt
1 cup chocolate chips
Preheat oven to 350.
Cream the butter, coconut oil, sugars and vanilla together with electric mixer. Add egg and mix until well combined.
Stir together dry ingredients in a small bowl. Add to creamed mixture in 3 separate batches, mixing well after each addition.
Stir in chocolate chips with a wooden spoon.
Drop onto ungreased baking sheet. Bake about 10 minutes or until slightly golden and set.
Let cool 5 minutes before removing from baking sheet to cooling rack.