1/2 cup all-purpose flour
1/2 cup butter, softened
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups self-rising flour
1/2 teaspoon baking soda
salt to taste
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter and brown sugar until smooth and creamy. Add eggs one at a time, beating well with each addition, then stir in vanilla. Add the flour, one teaspoon at a time, beating well after each addition. Mix in the milk and baking soda. Drop dough by half-teaspoonfuls onto unprepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
I made these for a party, and forgot to put the flour on the bottom half of the baking dish, so I put the plain chocolate chips in the middle, and thought that was fine, but not until I tasted them the second time did I discover they were not quite as sweet as I had thought. The flour probably made them sweeter, but they were still incredibly sweet. I should have added more flour, since the chocolate chips were a little dry. I was planning on baking these for just 30 minutes, but my 20 minutes experiment lasted longer than 30! The first time, I got to the bottom half of the dish before I baked it, and there were still ~NO BLOWS~! The second time, I cooked it longer, when I realized it wasn't quite ready, I used the lite condensed milk to make a thicker batter, and baked for 1 1/2 hours. The baking dish was
Made these for a party and everyone loved them and requested the recipe. I kinda hesitated when I wrote the recipe as written, but the end result was worth it. I used the Bob Evans recipe for the candies, I too, used the whipped cream as a glaze for the cookies. These cookies were so good, I made two rows of them and will freeze half of them for later. These would make a great lunch, dinner, or snack!
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