It is the first Sunday of the month and that means it is time for the Vintage Recipe Swap. I am beyond excited to be included in this fabulous swap for the very first time! The challenge is to change at least three things (ingredients or methods) in the original recipe and make it our own.
As a girl who simply adores vintage cookbooks, everything about this swap makes me happy. The recipes this year are being taken from The Second Ford Treasury of Favorite Recipes from Famous Eating Places. I can hardly wait to see what is in store for us as Christianna chooses recipes for each month’s swap.
The assignment this month was to remake the very epitome of a classic cookie, the Toll House Cookie. When I received this assignment, I actually laughed. I can’t think of a recipe that would make me happier.
The Toll House Chocolate Chip Cookie (straight off the Nestle bag) was the very first cookie I made. I’ve made countless variations of chocolate chip cookies through the years and no matter what changes, they are now and always have been my favorite cookie.
This particular recipe, as pictured below was somewhat new to me though. I love the little story attached to the recipe and I’m looking forward to seeing stories like this with the future recipes. As I read through it initially, wondering what twists I might give it, what I noticed was that the directions stated to scoop the cookies by 1/2 teaspoonfuls.
Now, it’s entirely possible that the author was referring to a table size teaspoon for eating and not necessarily a measuring teaspoon. However, I couldn’t resist trying to make teeny bite-size cookies.
As I thought about this recipe, I remembered making chocolate chip cookies for the first time. Then, I remembered making my other favorite cookie recipe from childhood.
Simple Peanut Butter Cookies. Just three equal ingredients, 1 cup peanut butter, 1 cup sugar and 1 egg, even a child is able to memorize the recipe. Despite the simplicity of them, they are still the best peanut butter cookies I’ve tried.
This is my twist on an old favorite. I absolutely loved the teeny tiny cookies. They were barely an inch across when baked.
Check out all of the Gluten Free Dessert Recipes on this website!
- 1 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg
- 3/4 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. In a medium size bowl, combine the peanut butter, sugars and egg. Stir to combine. Add the chocolate chips and stir again. Using a tiny 1/2 teaspoon measuring spoon, drop the batter onto a large baking sheet. 36 cookies fit onto each of my cookie sheets. Bake the bite-size cookies for about 8 minutes or until lightly browned. If you prefer crunchy cookies, bake an additional minute or two. Remove from the oven and cool on wire racks immediately. Enjoy!