Hershey's Classic Milk Chocolate Chip Cookies

HERSHEY'S CLASSIC 

MILK CHOCOLATE CHIP COOKIES 

Hershey’s Classic Milk Chocolate Chip Cookies

Ingredients

½ cup butter, softened

¼ cup + 2 tablespoons sugar

¼ cup + 2 tablespoons brown sugar

½ teaspoon vanilla extract

1 egg

1 cup + 2 tablespoons flour

½ teaspoon baking soda

¼ teaspoon salt

1 cup Hershey’s Milk Chocolate Chips

½ cup chopped walnuts

Method

1.          Heat oven to 375°F.

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

3.          Bake 8 to 10 minutes or until lightly browned.   Cool slightly; remove from cookie sheet to wire rack.  Cool completely.  Makes about 2 ½ dozen cookies. 

Pan Recipe:  Spread batter into greased jelly roll pan.  Bake at 375°F.  20 minutes or until lightly browned.  Cool completely in pan on wire rack.  Cut into bars.  About 24 bars.

Hershey’s Classic Milk Chocolate Chip Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Hershey’s Classic Milk Chocolate Chip Cookies please click on the photos to this post here at Facebook.

HERSHEY'S KITCHENS

PLEASE CLICK HERE

Burritos

B U R R I T O S

Burritos

Burritos

Burritos

Made with left over Rice Dish and added some Green Giant® SteamCrisp® Southwestern Style Corn along with some Tyson Fully Cooked Refrigerated Grilled Chicken Breast Strips. Then assembled and arranged with Old El Paso Tortilla Wraps to fill as Burritos. Baked in a 350 degrees oven until golden brown. Then sprinkled with Krafts Mixed Cheeses.

Optional:  Add whatever additions you want to add.

Burritos were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman
For all photos on Burritos, please click on the photos to this post here at Facebook.

* * * * * * * * *

PLEASE CLICK HERE

Oatmeal Walnut Cookies

OATMEAL WALNUT COOKIES

Made By Using A Wooden Spoon And Baked In A Toaster Convection Oven

Oatmeal Walnut Cookies

Oatmeal Walnut Cookies

Oatmeal Walnut Cookies

Oatmeal Walnut Cookies

Oatmeal Walnut Cookies

Oatmeal Walnut Cookies

Quaker Oats Old Fashioned 

Oatmeal Walnut Cookies

Ingredients

¼ cup butter
¼ cup vegetable shortening
½ cup sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon orange rind peel

1 ¼ cups all purpose flour

½ cup rolled oats.

⅛ teaspoon nutmeg

¼ teaspoon baking soda

¼ teaspoon salt
¼ cup chopped walnuts

Method

1.           Preheat oven to 350 degrees.
2.           Grease cookie sheets.
3.           Cream together butter, vegetable shortening and sugar.
4.           Add egg; vanilla extract and orange rind peel.
5.        Combine together all dry ingredients, flour, oats, salt and baking soda.
6.        Add and blend into cream mixture.
7.        Fold in chopped walnuts.
8.        Refrigerate for approximately 1 hour.
9.        Slightly flour bread board or counter and rolling pin.   

           Place cookie dough and roll out to approximately 1/4 inch thick.   

           Cut out with 2 inch round cookie cutter or to shape of choice.   

           Move to greased cookie sheets and set approximately 2 inches apart.
10.      Bake 350° for 12 to 15 minutes.
11.      Place on cooling rack to cool.
12       Store in airtight cookie jars.
13.      Makes 24 cookies.



Oatmeal Walnut Cookies were made by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman

Similar Recipes:-
Oatmeal and Raisin Sugar Cookies
Cherry and Nut Cookies

For all photos on Oatmeal Walnut Cookies, please click on the photos to this post here at Facebook.

PHOTOS DONE ON MOBILE - DIRECT THROUGH FACEBOOK 

PHOTOS DONE ON AMAZON FIRE KINDLE 

Rolled oats

From Wikipedia, the free encyclopedia

Jump to navigationJump to search

For the Lemon Jelly song, see Rolled/Oats.

A tablespoon of rolled oats

Rolled oats are traditionally oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and stabilized by being lightly toasted.

Rolled oats that are sold as porridge oats usually have had the tough bran removed. They have often, but not always, been lightly baked or pressure-cooked or "processed" in some fashion. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Oat flakes that are simply rolled whole oats without further processing can be cooked into a porridge and eaten as "old-fashioned" oats, but more highly fragmented and processed rolled oats absorb water much more easily and therefore cook faster into a porridge, so they are sometimes called "quick" or "instant" oats. Rolled oats are most often the main ingredient in granola and muesli.

Rolled oats can be further processed into coarse powder, which, when cooked, becomes a thick broth. Finer oatmeal powder is often used as baby food.

Please continue reading, by clicking here..

The Quaker Oats Company

Current logo since 2012
Type	Subsidiary
Industry	Food
Founded	September 4, 1877; 141 years ago (as Quaker Mill Company) Ravenna, Ohio, U.S.
Founder	Henry Parsons Crowell
Headquarters	Chicago, Illinois, U.S.
Area served	Worldwide
Key people	Robbert Rietbroek (Senior Vice President & General Manager)
Products	Oats Oatmeal (Porridge) Cereal Snacks
Parent	PepsiCo
Subsidiaries	Gatorade
Website	quakeroats.com

* * * * * *

PLEASE CLICK HERE

Cherry Walnut Cookies

CHERRY WALNUT COOKIES

Cherry Walnut Cookies 

Cherry Walnut Cookies

Cherry Walnut Cookies

Ingredients

1/4 cup butter
1/4 cup vegetable shortening
1/2 cup sugar
1 egg
1 teaspoon almond extract
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups all purpose flour
2 tablespoons chopped candied cherries
2 tablespoons chopped walnuts

Method

1.        Preheat oven to 350 degrees.
2.        Grease cookie sheets.
3.        Cream together butter, vegetable shortening and sugar.
4.        Add egg and almond extract.
5.        Combine together all dry ingredients, flour, salt and baking powder.
6.        Add and blend into cream mixture.
7.        Fold in chopped cherries and walnuts.
8.        Refrigerate for approximately 1 hour.
9.        Slightly flour bread board or counter and rolling pin.   

           Place cookie dough and roll out to approximately 1/4 inch thick.   

           Cut out with 3 inch round cookie cutter or to shape of choice.   

           Move to greased cookie sheets and set approximately 2 inches apart.
10.      Bake 350° for 12 to 15 minutes.
11.      Place on cooling rack to cool.
12       Store in airtight cookie jars.
13.      Makes 24 cookies.

 

Cherry Walnut Cookies were made by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman

For all photos on Cherry Walnut Cookies, please click on the photos to this post here at Facebook.

Cherry

From Wikipedia, the free encyclopedia

Jump to navigationJump to search

This article is about the fruit. For other uses, see Cherry (disambiguation).

For the species called "wild cherry" in the British Isles, see Prunus avium. For other uses, see Wild cherry.

"Cherry tree" redirects here. For other uses of "Cherry tree" or "Cherrytree", see Cherry tree (disambiguation).

Prunus avium, sweet cherry, also called wild cherry

Prunus cerasus

A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit).

The cherry fruits of commerce usually are obtained from cultivars of a limited number of species such as the sweet cherry (Prunus avium) and the sour cherry (Prunus cerasus). The name 'cherry' also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in "ornamental cherry" or "cherry blossom". Wild cherry may refer to any of the cherry species growing outside cultivation, although Prunus avium is often referred to specifically by the name "wild cherry" in the British Isles.

Please continue reading here ......

PLEASE CLICK HERE

Cookies

COOKIES

Welcome to today's blog post.  

I am herewith featuring a Recipe from Bermuda's Best Recipes CookBook.  The Recipe came from the Fourteenth Edition (May 1991) the chapter of "Small Cakes - Nut And Date Squares, etc.   The recipe is by Mrs. G.C. Hutchings. 

The recipe called for using a wooden spoon, which was quite a challenge in using as I had not used mixing with a wooden spoon in a number of years.  However, it was good arm exercise.  All in all I enjoyed working with the wooden spoon and making the cookies.   The recipe is very good recipe and can be used in many variations to work with.  For example adding fruit, vegetables, raisins, nuts etc.  However, this time I decided to stick straight to the recipe and keep it plain.   I hope you will enjoy this blog post.  The recipe is located just under these photos as you scroll down the blog post.

Cookies

Cookies

Cookies

Cookies

Cookies

Ingredients

½ lb butter

1 cup sugar

2 eggs

1 level teaspoon baking powder

1 tablespoon water

1 small teaspoon flavoring (vanilla and lemon)

Flour enough to make a dough (2 cups)

Method

Cream butter and sugar thoroughly together with wooden spoon.  Beat eggs until light and add to creamed mixture.  Beat well and add water and extract.  Then add flour and baking powder enough to handle.  Roll out on a floured board, cut with cookie cutter and bake in a quick oven for 10 minutes or more.

Bermuda’s Best Recipes (Fourteenth Edition)

Recipe by Mrs. G.C. Hutchings

Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Cookies please click on the photos to this post here at Facebook.

 

PLEASE CLICK HERE