Kids Cuisine

This week we’re slowly putting up the Christmas decorations in our house. One box at a time comes out and gets put in its place, and each day it looks a little more festive here. Leave it to my son to look inside a box of decorations and ask me “when is it time to make some cookies?” So I asked him what kind of cookies he wanted, and then asked if he wanted to help. He thought about it for a minute before telling me he wanted chocolate cookies. And then another minute later, I was informed that they should have peanut butter chips in them.

We set to work mixing our cookies together, although in all honesty, Zander did most of the work. He had a little trouble stirring, but for the most part, he added the ingredients, mixed the dough, and then I did the baking. His hard work was rewarded when the first batch of cookies had cooled enough to handle. Even better was the look of pride on his face when his sister arrived home from school and praised his wonderful cookie-making skills. I daresay I have a budding little chef on my hands.

Zander’s Cookies (adapted from the Toll House Cookie recipe)

• 1/2 cup butter, softened
• 1/2 cup shortening
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 3/4 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 package peanut butter chips

Preheat oven to 375ºF.

Combine butter, shortening, and sugars in a large mixing bowl. Combine well, using a hand mixer if desired. Add eggs and vanilla and mix well to incorporate. Add flour, cocoa, baking soda and salt, mix gently, combining all the ingredients without overmixing. Fold in the peanut butter chips.

Drop tablespoons of cookie dough onto an ungreased baking sheet using a cookie scoop or a pair of tablespoons. Space cookies about 2 inches apart.

Bake in a preheated 375ºF oven for 12 to 13 minutes or until cookies are set. Remove cookies from the cookie sheet to a cooling rack immediately.

Makes about 48 cookies.