best ever chocolate chip cookies

by jani on March 11, 2013

HB has been perfecting his chocolate chip cookie recipe for over 40 years. Each time he’s made these, our kids have always proclaimed, “Dad, these are the best ever!” This last batch, I can honestly say are, “the best ever!” These babies are to die for!

choc chip 3Ingredients:

  • 2-1/4 c  flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 c granulated sugar
  • 3/4 c packed brown (we prefer dark brown) sugar
  • 1 Tbsp vanilla extract (actually, adding the extra vanilla makes the recipe!)
  • 2 large eggs
  • 1 cup butter. softened
  • 2 c semi-sweet chocolate chips
  • 1/2 c toasted pine nuts
  • 1/2 c toasted slivered almonds

Toast slivered almonds and pine nuts on cookie sheet at 325 F for 12 minutes (or until light golden brown). Let cool. Preheat oven to 375 F. Combine flour baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well. Gradually add flour mixture. Stir in chocolate chips  and nuts. Drop by rounded tablespoon onto ungreased cookie sheets. Bake 12 minutes or until light golden brown.

choc chips 2My absolute favorite part is testing the cookie dough… over and over again!

choc chip 1These really are fabulous. The combination of toasted pine nuts and toasted slivered almonds just make these the perfect complement to the chocolate chips!

choc chip 4

I hope you enjoy these cookies. I welcome any comments!


cherry pine nut cookies

by jani on February 13, 2013

Since tomorrow is Valentine’s Day, I thought I’d dedicate this post to my loving companion of almost 30 years, HB! This recipe is a team effort… my idea… HB makes it! It works for us.  We love cooking with toasted pine nuts and add them to many of our recipes;  they just enhance the flavors.

cherry pinenut cookies 7


  • 1/2 cup toasted pine nuts (toast in oven for 12 minutes at 325F degrees or until golden brown)
  • 1/2 cup finely chopped maraschino cherries
  • 2-4 Tbsp drained maraschino cherry syrup
  • 1  stick of unsalted butter
  • pinch of salt
  • 2 Tbsp sugar
  • 2 Tbsp honey
  • 1 cup flour

Preheat oven to 375 degrees. In electric mixer beat butter, salt, sugar, honey, cherry juice, flour in that order. Fold in chilled toasted pine nuts and chopped cherries. Roll into balls (a little over an inch in diameter). Chill for 5 minutes in freezer. Dip fork into cold water and flatten each cookie. Bake for 12-15 minutes.

cherry pinenut cookies 1


cherry pinenut cookies 2


cherry pinenut cookies 3

HB was a bachelor in 1983 –  I was a widow with four young children. We met, fell in love and were engaged within three weeks of meeting. Three months later we were married. He became instant husband and daddy to four little munchkins! It truly is a fairy tale romance and we are more in love today than we were on our wedding day, May 28, 1983!

our wedding

I hope you enjoy these wonderful cookies. They are easy to make and taste scrump-dee-a-lishous!

This is for all you romantics in the world. Wishes do come true… and they can happen to you! Happy Valentine’s Day to all of my readers… and Honey Brent, I love you!


old fashioned pumpkin rocks

by jani on November 19, 2012

Do you know why these cookies are called rocks? No… it’s not because they’ll break a tooth the minute you bite into them! They’re called rocks because they keep their shape as you bake them – and I kind of think they look like rocks! These seriously rock (pun intended) hot out of the oven with a glass of cold milk… heavenly!

HB has been using Maida Heatter’s, “Book Of Great Cookies” since it was first published in 1977. She has some fabulous recipes in this book.

We decided to change her recipe for Pumpkin Rocks just a bit and came up with this:


  • 2-1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon (we added a bit more)
  • 3/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1 cube butter
  • 1 cup sugar
  • 1/2 cup dark brown sugar, firmly packed
  • 2 eggs
  • 1 lb canned pumpkin
  • 1 cup Craisins
  • 1 cup golden raisins
  • 2 cups chopped walnuts

Preheat oven to 375 F Mix together dry ingredients and set aside. In large mixing bowl add softened butter, and brown and white sugars. Add the eggs one at a time; beat well, then mix in the pumpkin. On lower speed add the dry ingredients gradually. Fold in Craisins, walnuts and golden raisins.

Scoop rounded tablespoons of the dough and place them 1 to 1- 1/2 inches apart on a baking sheet. Bake cookies for about 18 minutes or until golden brown.

[In Maida Heatter’s book she adds a glaze to these cookies. We prefer it without, but if you’d like to add the glaze make it while the cookies are hot. The ingredients for the glaze are: 3 Tbsp soft butter 1-1/2 cups powdered sugar, pinch of salt, 3 Tbsp milk. This should be the consistency of heavy cream – do not make the glaze too thin. If you decide to glaze your cookies (again, we didn’t, as we like them just hot out of the oven and it’s less sugar) bake them on aluminum foil. The minute they come out of the oven, brush the tops with the glaze. The heat of the cookies will melt the glaze and it will run down unevenly. Cool until glaze is completely dry]

HB and I decided this is our new favorite fall cookie! We’ve always love the pumpkin cookies with chocolate chips. But these honestly are so incredibly delish…  I hope you’ll enjoy this yummy treat!