I made a batch of these suckers…they’re really just chocolate chip cookies with sprinkles, two kinds!  Because I love sprinkles and so do the kiddies.

Let me tell you a little bit about my husband, Alex.  A cookie has to be perfect for him to eat more than the one he is tasting for your pleasing.  His cookies have to be perfect.  Perfectly baked, perfectly textured.  So, I am always trying new cookie recipes, and so far there are only two that he loves, these and another recipe that I conjured up—-more to come later on that, the recipe list for that is a blog all in itself.  So, needless to say, I sent him to work with a bag for the shop, and he ate the whole thing himself through out the day.  It made me proud. 🙂

So here is the recipe:

2 1/4 Cups Flour

1 Tsp. Baking Soda

1 Tsp. Salt

1 Cup Butter (Please, Oh Please, do not use margarine when baking, I don’t care if your mother says its ok).

3/4 Cup Granulated Sugar (Another note, use brand name sugar, it really does make a difference, especially when it’s powdered).

3/4 Cup Brown Sugar (Especially when it’s brown too).

4 Tsp. Vanilla Extract (I know it seems like a lot, and most recipes only call for one, but I really think vanilla extract rocks and you should use as much as you want).

2 Large Eggs

2 Cups Chocolate Chips

1 Cup Sprinkles (the rectangle ones, not the dots, use those for the topping).

Preheat the oven to 375 degrees

Cream butter and sugars, and add the eggs one at a time.

Add together all other dry ingredients.

Slowly add dry ingredients to wet ingredients.

Lastly add the sprinkles and the chocolate chips and mix well.

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Measure by heaping tablespoons and drop on an ungreased baking sheet, I like to use non stick foil to cover the sheets for easy cleanup.

Sprinkle with dot sprinkles.

Bake for 8 – 10 minutes, or until golden brown.

This recipe makes about 4 dozen cookies…it all depends on how big or small you make your cookies.

Enjoy!  Isabella did!