May 15th is National Chocolate Chip Day: Chocolate Chip Cookies

Preheat oven to 375 degrees F.

Start by creaming 1 stick (1/2 cup) butter with 1/3 cup brown sugar and 1/3 white sugar (superfine sugar, if you have it). Add 1 egg and blend thoroughly. Stir in 1 1/2 cups flour and 1 teaspoon baking soda.

Add about 7 ounces of chocolate chips.

You could use chocolate bars chopped into chunks instead, if you wish. Spoon onto a baking sheet and bake for 10-12 minutes.

Take out of the oven and cool on a rack.

Oatmeal Breakfast Bars

4 1/2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar
1 cup of add-ins such as miniature semisweet chocolate chips or other chips, raisins, craisins or other dried fruit, nuts or a combination (chocolate chip and pistachio-craisin are pictured)

Preheat oven to 325 degrees F. Lightly grease one 9 inch square pan or a 9 x 13 inch pan, depending on how thick you like your bars.
In a large mixing bowl combine all the ingredients down to the add-ins, mixing well. Stir in the add-ins. Lightly press mixture into the prepared pan. Bake at 325 degrees F for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Flourless Peanut Butter Cookies

Katie and Alex cannot eat gluten (wheat) or casein (milk), so Katie is constantly searching for good Gluten and Casein free recipes, especially for yummy treats. Grandma Bergenholtz found this recipe on the PBS website and sent it to her. Katie made these last night and they are yummy, even if you can eat wheat!

1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts


Preheat oven to 350°, with racks in upper and lower thirds. In a large bowl, stir together peanut butter, sugar, egg, baking soda, and salt until well combined. Stir in chocolate chips and peanuts.
With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.