It has been a busy week around here as Vacation Bible School was underway at our church. I served on the photography team. On Wednesday, I baked a thank you gift of cookies for each member of our team. Then, on Thursday, I baked another batch for our facilities team. These are the ones who make sure water stations are filled, clean up each afternoon, and made sure that we never ran out of toilet paper! They are busy enough with all of us around but with the addition of 2,000 kids on campus they are the unsung heroes of VBS. Recipe below:
The recipe for these cookies was originally based on one that went around claiming to be Mrs. Field’s famous recipe. Over the years I have tweaked it and made it easier for me and hopefully a little healthier – does using whole wheat flour in cookies automatically make them healthy?
For the recipe, see below…
Chocolate Chip Cookies
Cream together:
2 cups butter at room temperature
2 cups sugar
2 cups brown sugar
1 12oz. bag chocolate chips melted
Add:
4 eggs
2 teaspoons vanilla
Mix together:
4 cups flour (I use whole wheat)
5 cups quick-cooking oatmeal
(measure first and then blend to a powder in food processor)
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
Mix together all ingredients and add:
2 12 oz. –bag chocolate chips
1.5 cups nuts (ground in food processor)
Place on ungreased cookie sheets, making golf ball-sized cookies. Place 2 inches apart and bake at 375 degrees F. for 10-12 minutes.
Yield: about 112 cookies
