Fresh Baked!

Yummy! Over the weekend we made some chocolate chip cookies. They turned out really good.

HERSHEY'S Classic Chocolate Chip Cookies Ingredients:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)

Directions:1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

About 5 dozen cookies.

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan.

Bake at 375°F. 20 minutes or until lightly browned.

Cool completely; cut into bars. About 4 dozen bars.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY'S Cocoa to your favorite chocolate chip cookie recipe.

SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.

ICE CREAM SANDWICH: Press one small scoop vanilla ice cream between two cookies.

Oatmeal-Cinnamon Chip Cookies
If you can't find cinnamon chips (Hershey's is the easiest brand to find), substitute chocolate chips.

1 cup unsalted butter, softened

1 cup packed brown sugar

1/2 cup sugar1 egg

1/4 cup water

2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 cups coarsely chopped old-fashioned oats*

1 (10-oz.) pkg. cinnamon chips

1 cup raisins or chocolate-covered raisins

1/2 cup chopped pecans or walnuts

1. Heat oven to 350°F. Beat butter, brown sugar and sugar in large bowl at medium speed until light and fluffy. Beat in egg until well-combined. Add water and vanilla, beating well and scraping down sides and bottom of bowl, if necessary.

2. Combine flour, salt, baking soda, ginger, cinnamon and nutmeg in medium bowl until blended. Stir flour mixture into batter, along with oats. Stir in cinnamon chips, raisins and pecans. Drop by rounded tablespoons onto baking sheets 1 inch apart.

3. Bake 12 to 15 minutes or until just set and pale brown. Cool on baking sheet on wire rack 1 minute. Place cookies on wire rack; cool completely. TIP *To coarsely chop oats, pulse in food processor.
4 dozen cookies

PER COOKIE: 140 calories, 7 g total fat (4 g saturated fat), 1.5 g protein, 18.5 g carbohydrate, 15 mg cholesterol, 45 mg sodium, 1 g fiber