I don't have the best recipes for everything. I kind of like the food I like and, well - I don't like what I don't like and you won't find recipes on here for foods that I (and my family) don't eat all the time.
Recipes you won't find on Short Stop:
Ground beef. Not a fan. I like a good burger once in a blue moon (Hello, Five Guys!), but that's about it. I use sausage in my pasta sauce, ground turkey in my chili, and ground beef casseroles are out. (I had a bad experience with Hamburger Helper as a child and that trauma runs deep, people. Anyone wanna try to convert me with a REALLY good ground beef recipe? I'm all ears.)
Fish. No likey. I have one tilapia recipe on here, but that's it. I do not like fish unless I'm at Long John Silvers. (This makes my husband cringe. "That's not really fish, Sar.") Fish just smells and tastes fishy to me. I've tried, but I just don't like it.
So, you see - I don't claim to have or know or make the best of everything. I don't even like a handful of things.
I do happen to have the best Chocolate Chip Cookie recipe on the planet. It's OK if you disagree, but you may only disagree IF you've made Mom's Chocolate Chip Cookies, tried them while they're still warm on the cookie sheet, and then if you still insist they're not the best, you must share whatever recipe you have that you think is better. Deal?
I didn't think Mom's Chocolate Chip Cookies could possibly be improved upon. Because they are, in fact, without a doubt, absolutely, positively the BEST chocolate chip cookies on earth.
But, this past weekend, I had a bag of Andes Mint Baking Chips (they're everywhere this time of year) and decided that I'd add them to a batch of Mom's Chocolate Chip Cookie dough.
Folks, Mom's Chocolate Chip Cookies just got better. EEK!
I made cookies out of the dough for my kiddos and their little friends. And, Pizookies for the adults.
They. were. AWESOME!
The mint was subtle - not like mint cookies where you add peppermint extract and you're like, "WHOA, NELLY - is this toothpaste?" But, combining regular chocolate chips and mint chips gave these cookies this perfect, minty flavor that was just absolutely divine. Mint and chocolate is one of my favorite combinations and these cookies are the perfect home for that duo.
A new twist on Mom's famous cookies.
Perfect for Christmastime.
Mint Chocolate Chip Cookies
(Note: This recipe is for a DOUBLE batch!)
1 1/3 cup butter
1 1/3 cup shortening
2 cups sugar
2 cups brown sugar
4 teaspoons vanilla
6 1/2 cups flour
2 teaspoons baking soda
2 teaspoons salt
1 cup chocolate chips
1 (10-ounce) bag Andes Creme de Menthe Baking Chips
Preheat oven to 375 degrees.
Cream butter and shortening and two sugars together. Add eggs and vanilla. Beat until combined. Add flour, 2 cups at a time. Add baking soda and salt with last 2 cups. Stir in chocolate chips and Andes baking chips.
Drop by large tablespoons (or small ice cream scoop) onto ungreased cookie sheets.
Bake at 375 degrees for 8 minutes. Cookies will seem underdone when first removed, but will set as they cool!