Cookie “Muffins”

Fresh Baked Cookies

Fresh Baked Cookies

I was making cookies for a friend the other day and was pressed for time. With one typical sized oven I could do no more then 2 trays at a time which meant about 2 dozen cookies at best. I came up with a plan “B”. I scooped the dough into mini- muffin tins. That made it possible for me to bake 4 dozen cookies at one time. The baking time was the same. I greased the tins to make it easier to get the “cookies” out. It worked great and she loved them. Try it with other cookies. I even thought I might want to press cookie dough into a shell and place something in the middle- like a piece of fruit or perhaps chocolate. Hope you find this a tasty and time saving way to bake your next batch of cookies.

Andes Chocolate Chip Cookies

1 c. butter, softened

3/4 c. sugar

3/4 c. packed brown sugar

1 egg

1 t. vanilla

2 1/4 c. flour

1 t. baking soda

1/2 t. salt

1 bag (10 oz.) Andes baking chips

Beat together butter, sugars, egg and vanilla until fluffy. Stir in dry ingredients and chips. Preheat oven to 375. Place dough on un-greased baking sheet, rounded teaspoonfuls, 2 inches apart. Bake 8-10 minutes. Cool slightly, remove from baking sheet. Makes 5-6 dozen.



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