FOODIE FRIDAY - Cookie Swap Time!

Well, it's December guys and gals....which means the holly jolly times are right around the corner.   Or in the here and now!  I've been attempting to be festive a little bit every day, baking and crafting up a storm with my boys.  I also decided to join in on a Bloggers Cookie Swap.  What does this mean?  It means I'm sending and receiving delicious cookies to another blogger.  Because I won't be ingesting enough calories in the next month, apparently I need more.  (this is why I go to the gym) I just hope that they love my cookies as much as I love my cookies.  And I hope that I love their cookies as much as my own cookies.

The thought has occurred to me..."what if the cookies taste terrible...or I get food poisoning...or what if they arrive in crumbs...?"  Can you tell I'm a worrier?  If they taste terrible or arrive in crumbs it just means less junk in my trunk if you know what I mean.  And if I get food poisoning....again...looking at the positive - a few pounds lost is never a bad thing.

I'm sure it'll be fine.  And I'm SURE they will LOVE my cookies.  In fact I'm so sure they'll get addicted to them that I'll be sending the recipe along with them.  Believe you me (I've always wanted to say this....but what does it mean???)  they are scrumptious.

'Tis the season to eat cookies - so go on now!  Get your bake on!

Happy Holidays!

CHOCOLATEY, PEANUT  BUTTERY OOEY GOOEY COOKIES

1 CUP butter, softened

1 CUP sugar

1/2 CUP brown sugar

2 large eggs 

2 CUPS flour

2/3 cocoa powder

3/4 tsp baking soda

1/2 tsp salt

1 CUP milk chocolate chips

1 CUP Reese Peanut Butter chips

DIRECTIONS

1.  Preheat oven to 350 F

2.  With electric beater, cream butter, sugar and brown sugar together on medium speed until light and fluffy.  Add eggs and beat until well mixed.

3.  In a small bowl, combine flour, cocoa powder, baking soda and salt.  Using a wooden spoon, stir flour mixture and chips into butter mixture until blended.  

4.  Drop the batter by rounded tablespoon onto an ungreased baking sheet (or a cookie sheet lined with parchment paper).

Bake 8-10 minutes.  

Cool slightly on baking sheet before transferring to wire rack or plate.