What better combination – the house was nice and comfortable last night with the windows open and the temperature dropping. A perfect time to make cookies in the summer.
Ghirardelli Chocolate Chip Cookies
1 1/2 cups flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup softened butter
1 1/2 cups brown sugar
3 teaspoons vanilla
1 package of Ghirardelli chocolate chips
1 cup chopped walnuts
1/2 cup coconut
Heat the oven to 375 degrees. Bake for 14 minutes (depending on size) makes 3 dozen cookies
Beat the sugar and butter and vanilla until creamy. Add the dry ingredients beat until mixed, add the chips, walnuts and coconut. And then eat them when nice and warm and at their best (these are not crunchy cookies – if you want crunchy decrease the wheat flour and replace with white, and use half shortening and half butter)
Got this much quilting done on the Red and Green Wednesday night now on to the border stretch again.
Love Entwined – on to the 2nd zigzag border! All glue basted in place and ready to applique that stretch down.