Gluten-Free Pizzelles

 A crisp pizzelle cookie that is every bit as good as the traditional one.

INGREDIENTS

1 1/2 cup gluten-free flour

2 teaspoons baking powder

Dash of salt

3/4 cup sugar

1/2 cup melted butter, unsalted

3 large eggs

2 teaspoons vanilla

TO MAKE CHOCOLATE FLAVOR

3 Tablespoons cocoa powder

3 additional Tablespoons sugar

TO MAKE CITRUS FLAVOR

1 Tablespoon orange zest

TO MAKE ALMOND FLAVOR

1 teaspoon almond extract

Confectioner's sugar for dusting

INSTRUCTIONS

In large bowl, combine flour, sugar, baking powder and salt. Whisk to blend.

In smaller bowl, combine melted butter, eggs, and flavoring. Whisk to blend.

Pour wet ingredients into dry. Mix thoroughly.

Spray pizzelle maker with spray oil. Wipe off with paper towel.

Plug in pizzelle maker so it can preheat.

When pizzelle maker in ready, put 1  - 2 Tablespoons of batter on each section of the pizzelle cooker. Cook for 10 - 20 seconds, You will have to try a few to determine the right cooking time for your pizzelle cooker. 

Remove pizzelles. Allow to cool before sprinkling with contectioner's sugar.

Or quickly bend a hot pizzelle around a knife to make pizzelle tacos or press around a glass to make a bowl shape.

Peanut Butter Chocolate Chip Cookies - Dairy-Free & Gluten-Free

 A great cookies for those who are on dairy and gluten restricted diets.

INGREDIENTS

2 cups peanut butter

2 cups sugar

4 eggs, beaten

2 tsp. vanilla

2 cups dairy-free mini chocolate chips

1 cup pecans, chopped small

INSTRUCTIONS

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In mixer bowl, combine peanut butter, sugar, eggs, and vanilla., Mix well until well blended. Stir in chocolate chips and pecans. Drop by tablespoon onto prepared baking sheet. Bake  for 10 minutes or until lightly browned. Do not overbake.

Cool on cookie sheet for a few minutes before transferring to wire racks to cool completely. Store in airtight container.

Recipe Source" Penzy's Spices

Butterscotch Pecan Cookies

This recipe incorporates butterscotch chips and instant butterscotch pudding to deliver a full punch of butterscotch goodness.

INGREDIENTS

1 cup chopped pecans

10 Tablespoons melted unsalted butter

1/2 cup sugar

1 box (1/2 cup) instant butterscotch pudding mix

1/3 cup light brown sugar

1 large egg

1 egg yolk

1 1/2 tsp vanilla

1 1/2 cups all purpose flour

1 1/2 tsp salt

1 1/2 tsp baking soda

1 1/2 cups butterscotch cups

INSTRUCTIONS

Preheat oven to 400 degrees. Line baking sheet with parchment paper,

In mixer, combine melted butter, sugar, brown sugar and pudding mix. Mix on m edium high speed for 3 - 4 minutes. Scrape down sides and add egg and egg yolk and vanilla. Beat again. Mix in flour, salt and baking soda. Add chips and pecans until just combined.

Play dough on prepared baking sheet, using one rounded tablespoon per cookie. Bake 6 - 8 minutes. Allow to cool on baking sheet for 5 minutes. Then, cool completely on wire racks. Store in airtight container.

Makes 32 cookies

Gluten Free Mexican Wedding Cakes

 Here is a gluten free version of a favorite holiday cookie.

INGREDIENTS

1 cup butter (for dairy-free option use Earth Balance butter)

1/2 cup powdered sugar

1 tsp. vanilla extract

2 1/4 cups all-purpose gluten free flour

1/2 tsp xanthan gum (omit if your flour already has it)

3/4 cup chopped nuts (I used pecans)

1/4 tsp salt

Powdered sugar for rolling

INSTRUCTIONS
Preheat oven to 400 degrees.

In large bowl, cream butter, vanilla and powdered sugar.

Add flour, salt and nuts (also xanthan gum, if adding).

Mix until fully combined and the mixture holds together.

Shape into 1-inch balls. Place on parchment lined cookie sheet.

Place in freezer for five  minutes.

Bake for 10-12 minutes until set but  not turning brown.

Allow to cool for 3 - 5 minutes. Place powdered sugar in bowl and roll cookies in powdered sugar while they are still warm. Add to cool again and roll them for a second time in the powdered sugar.

Gluten Free and Dairy Free Gingerbread Crinkle Cookies

 Everyone will love these! An excellent holiday cookie for those who must be gluten-free and dairy free.

From Taste of Home

INGREDIENTS

1/4 cup + 2 Tablespoons dark brown sugar

2 Tablespoons granulated sugar

1/4 cup neutral tasting oil such as sunflower, vegetable or canola

1/4 cup molasses

1 egg at room temperature

1 tsp. vanilla extract

2 cups gluten free flour blend

1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1 tsp ginger

1/4 tsp nutmeg

1/8 tsp. allspice

1/8 tsp. cloves

1/2 cup sugar for rolling cookies before baking

3/4 cup powdered sugar for rolling cookies before baking

INSTRUCTIONS

In large bowl, whisk together brown sugar, granulated sugar, oil, molasses, egg and vanilla. Whisk until the mixture becomes lighter in color.

In separate bowl, whisk together flour, baking powder and spices.

Add the dry ingredients to the wet ingredients and mix until well combined.

Chill the dough in the refrigerator for at least 1 - 2 hours or overnight.

Adjust the oven rack to the middle of the oven. Set oven to 350 degrees. Line cookie sheets with parchment paper.

Use a tablespoon measuring spoon to scoop out cookie dough and roll into a ball. Roll in granulated sugar and then in powdered sugar.

Place on cookie sheet and bake 10 - 11 minutes.  Remove from oven and allow to sit on cookie sheets for 10 minutes before removing to wire rack to cool completely.

Store in airtight container.

Fudgy Chocolate Cookies

 These cookies are soft moist balls of fudgy goodness, but also this is a small batch recipe. It's perfect for times when you want to make a few cookies.

Ingredients

1 1/2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 tsp cornstarch

3/4 tsp baking soda

1/8 tsp salt

1/2 cup unsalted softened butter

3/4 cup brown sugar

1 egg

1 tsp vanilla

Instructions

Whisk together flour, cocoa, cornstarch baking soda and salt. Set aside.

In large mixing bowl, cream together butter and brown sugar until light and fluffy. Add egg and vanilla extract. Mix well.

Add flour mixture and mix until combined. Cover and refrigerate for one hour or until firm.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. 

Roll dough into 16 balls. Place on cookie sheet and press lightly to flatten slightly.

Bake for 8-9 minutes. Remove from the oven and allow to cool on the cookie sheet for two minutes. Place on wire rack to cool completely.

Frost, if desired after the cookies have cooled completely.

Cranberry Bars

 Tart cranberries with a rich buttery crust make up this cookie bars. Perfect for the holiday!

I made the cranberry layer from fresh cranberries, but this is also a great to use up leftover cranberry sauce from your holiday meal.

This recipe comes from dishnthekitchen.com

Ingredients

12 ounce package fresh cranberries

1 cup granulated sugar

3/4 cup water

2 cups flour

1 cup sugar

2 tsp. baking powder

1/2 tsp. salt

3/4 cup butter at room temperature

1 egg, beaten

Instructions

Cook cranberries, sugar and water in small saucepan. Stir frequently for about 15 minutes until they  have a jam consistency. Allow to cool. If using leftover cranberry sauce, substitute 3 cups cranberry sauce for the fresh cranberries, sugar and water.

In bowl, whisk together, 1 cup sugar, flour, baking powder and salt. Cut in butter until the texture is crumbly. Then add the egg and combine to combine. The mixture will appear crumbly.

Put half of the mixture into a 9x13-inch pan. Pat firmly to form a solid crust.

Spread cooled cranberry sauce over the top of the crust and spread evenly. Sprinkle with remaining flour mixture. Pat down lightly.

Bake at 350 degrees for 30-40 minutes until top is golden.

Cool and then slice into squares.

Gluten-Free Cut Out Sugar Cookies

 Many gluten-free cookies recipes require chilling the dough before and after cutting out the cookies. This one does not which makes it much less time consuming to make delicious gluten-free cookies for the holiday or anytime. As with all gluten-free baking, the best end result comes from weighing out the ingredients rather than measuring. This extra step can make all the difference.

This recipe comes from "Gluten-Free on a Shoestring"

Ingredients

2 cups (280 g) all-purpose gluten free flour

3/4 tsp. Baking powder

1/4 tsp. salt

1/2 cup (100 g) granulated sugar

3 Tablespoons (22 g) confectioners' sugar

8 Tablespoons (112 g) unsalted butter at room temperature

1 egg at room temperature (50 g weighed outside of shell)

1 tsp. pure vanilla extract

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

In large mixing bowl, combine flour, baking powder, salt, granulated sugar and confectioners' sugar.

Whisk to combine. Add butter and mix with electric mixer until mixture looks crumbly and butter is evenly distributed.

Add egg and vanilla. Mix to thoroughly combine. Remove mixture from bowl and knead with clean dry hands to form a ball.

Place the dough on a clean surface sprinkled very lightly with gluten-free flour. Roll to 1/4 - 1/3" thickness.

Cut into shapes with cookie cutters. Place on prepared baking sheets about 1 inch apart.

Bake 6 - 8 minutes. Remove when edges are lightly browned and allow to cool slightly on baking sheet before transferring to wire racks to cool completely.

Frost and decorate after cookies have cooled completely.

Cranberry Pistachio Shortbread

 Perfect for the holidays, this buttery shortbread is full of cranberries and pistachios. 

Recipe Source: Just So Tasty

Ingredients

1 cup unsalted butter, softened and at room temperature

3/4 cup powdered sugar

2 1/4 cup all-purpose flour

1/4 tsp. salt

1 Tablespoon orange zest

3/4 cup chopped dried cranberries

3/4 cup chopped unsalted pistachios

Instructions

Beat butter and sugar until light and fluffy.  With the mixer on low speed, add flour, salt and orange zest.

Stir in chopped cranberries and pistachios.

Place a piece of waxed paper on the counter. Take half of the dough and form into a log about 1.5 inches in diameter. Roll the log tightly in waxed paper and twist the ends.

Repeat the process with the second half of the dough.

Refrigerate at least three hours or up to three days. Logs can also be frozen for up to two months. If frozen, allow to thaw in refrigerator overnight before baking.

When ready to bake, preheat oven to 325 degrees and line a cookie sheet with parchment paper.

Remove log from refrigerator and slice into 1/4-1/2 inch slices. Place the cookies two inches apart on the baking sheet and bake for 11-14 minutes or until the edges begin to turn golden brown.

Remove to cooling rack and allow to cool completely before storing in airtight container.

Oatmeal Raisin Cookies

 Nothing fancy or unusual about this recipe. Sometimes, an old favorite is just what you want. These cookies from persnicketyplates.com are soft and chewy and delicious.

Ingredients

3/4 cup butter, at room temperature

1/2 cup sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

3 cups old fashioned oats

1 1/4 cup flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 cup raisins

Instructions

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

In medium bowl, using an electric mixer, cream together butter, sugars, eggs and vanilla. Scrape down the sides of the bowl.

Add in oats, baking soda, salt, flour, cinnamon and raisins. 

Using a cookie scoop, place dough balls onto prepared baking sheet. Bake for about 8 minutes or until edges are slightly brown and center is set.

Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a rack to cool completely.

Gluten-Free Sugar Cookies

 

It's Christmas time and it simply wouldn't be Christmas without decorated sugar cookies. Finding a gluten free sugar cookie recipe took some time and research. This one hits all the boxes - delicious, easy to decorate without breaking.  But, gluten free cooking requires a few extra steps to ensure success. The dough must be well chilled or else the cookies will not hold their shape.  After mixing the dough, it is wrapped and chilled for several hours. Then, after rolling and cutting out the cookies, the cookie sheet is placed in the refrigerator for 15 - 20 minutes to chill the dough again. Any dough scraps need to be chilled again. This simple extra step takes additional time, but the result is worth it.  

It is also important to note that different gluten free flour blends are made up of varying flour substitutes. This recipe was made with Bob's Red Mill Gluten Free 1-to-1 flour blend and the recipe was designed for this specific flour blend by Bob's Red Mill. Other gluten free flour may not give you the same outcome.

I frost the cookies with canned creamy vanilla frosting. Do your research, but most brands are gluten-free.

Also, check to ensure that your sprinkles and cookie decorations are also gluten free. Most sprinkles are made without gluten, but not all manufacturers can ensure no cross contamination with other gluten containing products. A little research will ensure your decorations are gluten free.

Ingredients

1 cup soft unsalted butter

1 1/4 cup white granulated sugar

1 large egg

1 tsp, vanilla

2 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking flour

1 tsp. Baking powder

1/4 tsp. salt

Instructions

In small bowl, combine flour, baking powder and salt.

In large bowl, mix butter and sugar until light and fluffy.  Add egg and vanilla extract and beat until well combined. Then, add flour  mixture and mix until well combined.

Shape dough into a ball, wrap in plastic wrap and chill for at least one hour. 

Preheat oven to 325 degree. Line baking sheets with parchment paper.

Remove dough from refrigerator. Place between two pieces of parchment paper and roll out to 1/8 inch thickness. Cut out desired shapes and place on prepared baking sheet.

Chill baking sheet with cut outs in refrigerator for 15 - 30 minutes.  (or chill dough after rolling but before cutting out cookies)

Bake until edges are golden brown, about 15 minutes, turning sheets half way through baking.

Let cool completely before decorating - about 20 minutes.

Maple Snickerdoodles

 It's fall, y'all!  And that brings the flavors of fall. Maple is one of my favorites and these cookies deliver on sweet maple flavor.  This soft and chewy cookie recipe comes from www.alattefood.com. Enjoy!

Ingredients

3/4 cup softened unsalted butter

3/4 cup sugar

1/4 cup brown sugar

1/4 cup maple syrup

2 tsp. vanilla

1 egg

2 tsp. baking soda

2 1/4 cup all purpose flour

1 1/2 tsp. cinnamon

1 tsp. cream of tartar

1/2 tsp. salt

For the topping:

1/4 cup sugar

1 Tablespoon cinnamon

Instructions:

Cream butter, sugar, and brown sugar together until light and fluffy.

Add in maple syrup, vanilla, and egg. Beat until well combined.

Sift together dry ingredients and slowly add to butter combination.

Chill dough for one hour.

Heat oven to 375 degrees. Line a baking sheet with parchment paper.

Mix cinnamon and sugar together in a small bowl.

Roll dough into balls about 1 1/2 inches in diameter. Roll in cinnamon sugar.

Place two inches apart on baking sheet.

Bake for 8-10 minutes or until tops have cracked.

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

 We have entered the world of gluten-free cooking in my family, so you can expect to see more gluten free recipes posted in the future. This one is a simple cookie from "buildyourbite.com".  No need to substitute gluten-free flour in this recipe. There is no flour. Peanut butter and oats create the texture and maple syrup adds a delicious sweetness.

Ingredients

1 cup creamy peanut butter (for gluten-free: make sure the ingredients are peanuts and salt only)

1 Tablespoon vanilla

1/2 cup maple syrup

1 cup gluten-free oats (yes, oats are gluten-free, but gluten containing ingredients are often added in the processing; gluten-free oats assure that no gluten contamination)

1 cup semi sweet chocolate chips

2 eggs

1/2 tsp. baking powder

1/8 tsp salt

Instructions

Preheat oven to 350 degrees.

In a bowl, beat peanut butter, maple syrup, eggs and vanilla.

In separate bowl, combine oats, baking powder and salt.

Add dry ingredients to wet and beat to combine.

Stir in chocolate chips.

Drop batter onto cookie sheet that has been lined with parchment paper.

Bake 8 - 13 minutes.

Classic Peanut Butter Cookies

 Nothing new about these cookies - tried and true peanut butter cookies.

This recipe from Cooking Classy might become your favorite version of this cookie. It is mine!

Ingredients

1 1/3 cup all purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

3/4 cup creamy peanut butter

1 large egg

1 1/2 tsp vanilla

Instructions

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

With electric mixer, butter, granulated sugar and brown sugar. Mix in peanut butter and egg and vanilla. Mix until combined. Add dry ingredients and mix until just combined.

Scoop dough and shape into balls (about 1 Tablespoon). Place on prepared cookie sheet.

Using a fork, flatten the each cookie ball slightly and then turn the fork and press again in the opposite direction, creating a criss-cross pattern.

Bake for about 9 minutes. Cookies should appear slightly under baked. Remove from oven and allow to sit on the cookie sheet for 5 minutes. Then, remove to wire rack to cool completely. Store in air tight container.

No Bake Cookies

 It was out of necessity that I found this recipe. The main board on my oven went out and I was without an oven for two weeks, waiting for parts and service.  I searched on-line for no bake desserts and found this cookie recipe on "Cooking Classy".  We liked it so much that I would make it again - even with an oven available.

Ingredients

1/2 cup butter

1 3/4 cup sugar

1/3 cup unsweetened cocoa

1/2 cup milk

1 tsp. vanilla

2/3 cup creamy peanut butter

3 cups quick oats (don't use old fashioned oats)

  For a gluten-free version of this recipe, use gluten free oats.

Instructions

Line two baking sheets with parchment paper.

In medium-size saucepan, combine butter, sugar, cocoa and milk.

Set over medium heat and cook, stirring constantly, until it reaches a full rolling boil.

All mixture to boil without stirring for exactly one minute.

Remove from heat and add vanilla, oats and peanut butter.

Stir until combined. Then, using a scoop, drop mixture into mounds on lined baking sheets.

Allow to rest at room temperature to set up for 20-30 minutes.

Store in air tight container.

Super Soft Sugar Cookies

This recipe from Cooking Classy makes the softest sugar cookie ever!  They taste just like what you might find at a bakery. Because they puff up so much, it is important to use simple shapes for your cutouts. A detailed cookie cutter would not work well. Mine are frosted green because St Patrick's Day is just a few days away, but a simple circle cutout with white frosting and sprinkles would be perfect and delicious any time of year.

Ingredients

2 1/3 cup flour
2 Tablespoons cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup softened unsalted butter
1 cup granulated sugar
1 egg
1/2 cup full fat sour cream
1 tsp vanilla extract
1/2 tsp almond extract

Frosting

1/2 cup softened unsalted butter
3 cups powdered sugar
3 Tablespoons half and half, or more if needed
3/4 tsp vanilla

Instructions

In large bowl, combine flour, cornstarch, baking powder, baking soda and salt. Stir until well combined.
In separate bowl of an electric mixer, cream together butter and sugar until well combined. Add egg and beat well. Blend in sour cream, vanilla and almond extract.
Set mixer on low and add in flour mixture.
Divide dough into two portions. Place each on waxed paper and shape into a round disc about 6 inch in diameter. Wrap and refrigerate for 2 hours.
Preheat oven to 350.  Line baking sheets with parchment paper.
Remove from refrigerator and and transfer to floured surface.
Roll to 1/4 inch thickness and cut into rounds with cookie cutter.
Place on baking sheet and bake in prepared oven for 9-11 minutes.
Cool for a few minutes on baking sheet and then transfer to wire rack to cool.
Repeat with remaining dough.

Prepare frosting by combining all ingredients with electric mixer. Add additional half and half if needed to achieve desired consistency to spread. 

Frost cooled cookies. Add sprinkles if desired.
Store in airtight container.

Bourbon Balls

I was looking through the handwritten recipe cards in my mom's old recipe box and found this one - a recipe for Bourbon Balls. I recall she made these every holiday season.  Because this is a no-cook cookie, the cookies are boozy with bourbon, making them an adult treat. Aging them for a week in the refrigerator blends the flavors.

Ingredients

2 1/2 cups crushed vanilla wafers
2 Tablespoons cocoa
1 cup finely chopped pecans
1/2 cup finely chopped coconut
2 tsp. vanilla
1/2 cup bourbon
6 Tablespoons corn syrup
1 cup confectioner's sugar

Instructions

In food processor, add vanilla wafers, coconut and pecans, working in batchs if needed. Process all until finely ground. Combine wafers, coconut and pecans with cocoa, vanilla, bourbon and corn syrup with a spoon.  Form into balls the size of a walnut. Roll in confectioner's sugar.  Store covered in the refrigerator for one or two weeks before eating.

Pumpkin Snickerdoodles

It's that time of year when everything pumpkin is showing up - so not to be outdone by the number of pumpkins offerings, here is a pumpkin spice cookies that lives up to its name. This recipe comes from "The Golden Lining Girl - But First Dessert".

Ingredients

1/2 cup melted butter, cooled slightly
1 cup packed brown sugar
1 egg yolk
1 tsp vanilla
1/3 cup pumpkin puree
1/4 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp cloves
3/4 tsp baking soda
1 1/2 cups flour
1/2 cup sugar
1 tsp cinnamon

Instructions

In large bowl, whisk together butter, brown sugar, egg yolk, vanilla and pumpkin.
In medium bowl, whisk together salt, cinnamon, pumpkin pie spice, cloves, baking soda and flour.
Add dry ingredients to wet ingredients and stir to combine.
Form cookie dough into a ball, wrap in waxed paper, and refrigerate for at least two hours or up to overnight.
In small bowl, combine sugar and cinnamon.
Scoop out dough by large teaspoon and shape into balls about the size of a small walnut. Thoroughly coat the balls in the cinnamon sugar mixture.
Arrange two inches apart on a parchment paper lined cookie sheet.
Bake at 350 degrees for 10-12 minutes. You want the cookies to be slightly underbaked for the center will remain soft. Remove from heat and allow to cool on the cookie sheet for 2 - 3 minutes. Remove from the cookie sheet and dip the warm cookie into the cinnamon sugar mixture. Allow to cool completely on wire rack. Store in air tight container.

Maple Creme Sandwich Cookies

On a recent trip to Nova Scotia, we enjoyed maple creme sandwich cookies. Since coming home, I am still craving the flavor of these delicious cookies. An on-line search found this recipe from McCormick's. The aroma when these cookies are baking is amazing! 

I found small (about one inch) maple leaf shaped cookie cutters at Michaels. They were perfect for making these cookies, although you could use a 1 - 1.5 inch round cookie cutter as well.

Ingredients

For the Cookies

1 cup (2 sticks) butter

1 1/2 cup firmly packed dark brown sugar

1 tsp salt

1 egg

1 Tablespoon maple favoring extract

2 3/4 cups flour

For the Maple Creme Filling

1 cup (2 sticks) butter

2 tsp. maple flavoring extract

1 box (16 ounces) powdered sugar

1 - 2 Tablespoons milk

Instructions

Preheat oven to 350 degrees. For the cookies, beat butter, brown sugar and salt in large bowl until light and fluffy. Add egg and maple flavoring. Mix well. Gradually beat in flour on low speed until well mixed.

Roll out a portion of the dough to 1/4 inch thickness. Chill remaining dough in refrigerator until needed. Cut out with cookie cutter.

Bake for 8 minutes or until cookies are lightly browned. Cool on baking sheet for one minutes and transfer to wire rack. Cool completely.

Repeat for all remaining dough.

For the maple creme filling, beat butter and maple flavoring until light and fluffy. Gradually add confectioner's sugar, beating well and scraping down sides of bowl. Add milk, one tsp at a time, until desired consistency.

Place about 1 teaspoon of creme filling on the flat side of a cookie. Top with a second cookie, pressing down gently to spread the filling.

Repeat with remaining cookies and filling.

High Altitude Chocolate Chip Cookies

If you live in the mountains like I do and attempt to make chocolate chip cookies using the recipe on the bag of  chocolate chips, you will be disappointed. The cookies are flat and often hard.  Here is a recipe adapted from "Mrs Montana Rancher" that is adjusted for the high altitude and results in a soft chewy perfect cookie.

Ingredients

1 cup butter, softened
2/3 cup brown sugar
2/3 cup granulated sugar
1 tsp. vanilla
2 eggs
2 tsp. water
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups chocolate chips
Optional: 1 cup walnuts

Instructions

In a large bowl, cream butter with brown sugar, granulated sugar and vanilla. Add eggs, one at a time, beating well after each addition.
In small bowl, combine flour, baking soda and salt.
Gradually add flour mixture to creamed mixture.  Add water. Mix well.
Stir in chocolate chips.
Wrap dough in waxed paper and freeze for 20 - 30 minutes. This step is important, Don't skip it.
Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper.  Drop dough in one-tablespoon balls on to prepared baking sheet. Bake for 8-10 minutes. Cool on cookie sheet for 2 minutes and then remove to cooling rack.