Many Thanks!

We have been the recipients of true kindness from my husband's co-workers.  They have just been incredible!  So what other way should one thank a large group of men than to make a bunch of cookies??

Both cookies are from my new favorite baking cookbook....you guessed it Tate's Bakeshop Cookbook!  I seriously have a problem with this book and need to stop!  I never bake this much!

The first batch are Chocolate Jumbles, a classic cakey chocolate cookie.  Super good, very rich, and really easy.

Chocolate Jumbles

from Tate's Bakeshop Cookbook

2 1/2 cups of flour

1/2 cup of cocoa powder*

1 TBS of baking powder

1/2 tsp of salt

1 cup of butter, room temperature

1 1/2 cups of dark borwn sugar, firmly packed

2 eggs, room temperautre

1 1/2 tsp of vanilla extract

1 cup of white chocolate chips*

1 cup of semisweet chocolate chips*

*Please note I am partial to Ghirardelli chocolate products!

Preheat oven to 350degrees and grease two baking sheets.  Sift together the flour, cocoa powder, baking powder, and salt.  Cream together the butter and sugar.  Once light and fluffy, add the eggs and vanilla.  Combine well, scraping down the sides of the bowl as needed.  Add in the flour mixture, stir until just combined.  Add the chocolate chips.  Scoop unto the cookie sheet, pressing down the balls gently.  Bake for 15 minutes for medium cookies and 20 minutes for large cookies.  The cookies will be soft when the come out of the oven.  Let the cookie cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.  Enjoy!

This classic sugar cookie recipe is fantastic.  Each cookie platter was cleared of this cookie first!  My husband and I were both sad and happy to see them go...if you know what I mean!

Old-fashioned Soft Sugar Cookies

from Tate's Bakeshop Cookbook

3 1/4 cups of flour

1 tsp of baking soda

1 tsp of baking powder

1/4 tsp of salt

3/4 cup of butter, room temperature

2 cups of sugar

1 TBS of vanilla

1 large egg

1 cup of sour cream

Preheat the oven to 350degrees and grease two cookie sheets.  In a medium bowl, sift together the flour, baking soda, baking powder, and salt.  In a large bowl, cream the butter and sugar until the mixture is light and fluffy.  Add the vanilla and egg, scraping down the sides of the bowl as needed.  Add the sour cream and mix until combined.  Add the flour and and mix until combined.  Drop the cookies unto the prepared sheet. about 3 inches apart.  bake for 15 minutes or until they are light brown.  Cool them for 5 minutes on the sheet before transferring them to a wire rack to cool completely.  Enjoy!