This is a recipe taken from my sweet friend Judy Purcell’s blog, Savoring Today. She has very graciously allowed me to post a couple of her articles here for you all to see. Enjoy =)
When our youngest started attending high school I wanted to be sure we stayed connected, so I began baking cookies on Fridays for us to share. The aroma welcomed her at the door and I was ready with milk and a listening ear. After two years, it is still a standing weekly date for us to linger over a sweet treat and share our hearts.
Unlike a recipe, there is no formula for connection—it is not automatic. Our kids are not robots. Like us, they too have mood swings, rotten days, momentary joys, disappointments, tight schedules, whimsical notions, or bad attitudes and you never know which of these will walk through the door. I have learned that simply being available to engage in the moment, face to face, deepens relationship and offers refuge so often needed after a long week.
Sometimes life happens, days get busy, or I am simply tired, but the cookies are baked and the connection takes place. On those rare occasions when I cannot be home to enjoy them with her, I leave the cookies still cooling on the racks for her to find. She knows she is thought of even in the midst of a hectic pace.
One Friday, it was getting late when I noticed there was not enough flour in the house for even half of a batch. Out of time to get to the store, I remembered my friend’s cookie recipe that she makes from a cake mix. With Ghirardelli Brownie Mix in the cupboard, I decided to give it a whirl. It worked like a charm and Ghirardelli Brownie Cookies were ready, right on schedule!
GHIRARDELLI BROWNIE COOKIES
1 Ghirardelli brownie mix
1/3 cup oil
3 tablespoons flour (1/3 cup for high altitude)
1 1/2 cups of chocolate chips, peanut butter chips, or nuts can be mixed-in (optional)
Mix flour into brownie mix. Slightly beat eggs with oil and mix in. Mix-in any add-ins until combined. The dough should be stiff like cookie dough.
Bake at 350° for 10-11 minutes, depending on the size of the cookies, less if the cookies are 2″ or smaller. One recipe will make 24-30 cookies, depending on the size. Let cookies rest on pan for 2 minutes, and then cool on baking racks.