VBS Cookies (2019)
Makes 48
Ingredients:
DRY |
4 1/2 cups | 1125 mL | white flour |
2 tsp | 10 mL | baking soda |
1/2 tsp | 2 mL | salt |
WET |
2 cups | 500 mL | butter |
1 1/2 cups | 375 mL | white sugar |
1 1/2 cups | 375 mL | brown sugar |
2 tsp | 10 mL | vanilla extract |
2 | 2 | eggs |
EXTRA |
4 cups | 1000 mL | chocolate chips |
Instructions:
- Beat butter and sugar until smooth.
- Beat in vanilla extract and eggs.
- Separately, mix flour, baking powder, and salt.
- Add "dry" mixture to "wet" mixture in thirds. After each third, beat until well-mixed.
- Add chocolate chips.
- Form into "walnut-sized" balls (2 cm / 1 inch) and place on an ungreased cookie sheet. The will spread out to about twice their size.
- Bake at 375°F (190°C) for 9 minutes.
- When they are done, they will still be very soft. Allow to cool on cookie sheets for 2 minutes to avoid smooshing them.
- Move to racks to cool more.
This recipe is the one use at Vacation Bible School for Hillsdale Baptist Church in Regina, Saskatchewan in the summer of 2019.
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