Chocolate Chip Cookies

These are simply the best chocolate chip cookie I've made! They are a great treat, easy and delicious. Freeze well for lunches and snacks too!

2 1/3 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup butter (softened) or Crisco/butter combination if your running a bit low on butter!

3/4 cup white sugar

3/4 cup brown sugar (packed)

1 tsp vanilla (or more to suit taste)

2 eggs

2 cups milk chocolate chips (that's a bag of about 326g)

1 cup chopped nuts (optional)

Preheat oven: to 375 degrees

1. Cream butter, sugars, vanilla and eggs.

2. Add flour, soda, salt.

3. Mix thoroughly add chocolate chips (and nuts if using them).

4. On greased cookie sheet (or parchment lined cookie sheet), drop by teaspoonful size.

5. Bake for about 9 minutes.

6. Remove from pan and cool. Store in airtight container or freezer containers.

TIP: Watch the BOTTOM of the cookies not the tops to check for when they are done. Cookie bottoms should be golden brown. The top of the cookie may look unbaked, but will finish baking... if you remove the cookies when the tops look 'done' or golden, the bottoms will be darker, and the cookie will be crunchier. For soft cookies, remove when bottoms are golden.

Makes about 5 dozen cookies. Cookies are about 1 1/2" when baked.

Make these on a rain or snow day when you're stuck inside and freeze them for picnics, school lunches, midnight snacks or just because you'd like a cookie!

Butterscotch Oat Squares

An heirloom recipe over 100 years old, this was one of my first recipes when I was a budding baker. Easy to make and very delicious served warm with vanilla ice cream. One-dish recipe!

1 cup brown sugar

1 tsp baking powder

2 cups rolled oats

1/2 cup melted butter

1/2 tsp vanilla

Preheat oven: to 375 degrees

1. Combine all ingredients in an ungreased 8x8" (or 9x9") baking pan.

2. Blend thoroughly and pat down with a fork.

3. Bake for 8-10 minutes until lightly golden brown and bubbly on the top.

Cut into squares while still warm.