"101 Easy Peasy Cookie Recipes" by Lucinda & Heather Wallace ~ A Cookbook Review

COLOSSAL DOUBLE CHOCOLATE WHITE CHIP COOKIES

                                                                                                                                                      
A few months ago, I received an email from Mother & Daughter tag-team bakers, Lucinda Wallace & Heather Wallace, authors of "101 Easy Peasy Cookie Recipes". Would I be interested in receiving a copy of their new cookie cookbook and possibly do a review and interview for them? Let me think about this... Two seconds later, I decided what a delicious opportunity that would be and said "YES!"

I wrote that exclusive interview just recently for Suite101 with Lucinda & Heather. To see the complete two-part review and interview, go to Suite101.com, "101 Easy Peasy Cookie Recipes" and "Lucinda & Heather Wallace's Exclusive Interview". The articles tell how they got their start, what motivated them to bake and write a cookbook and last but not least, a personal peek into their lives as bakers.

For more information or to order a book for yourself, go to Amazon.com. You won't be sorry!

They were also kind enough to share two awesome cookie recipes with us. Here's the first delicious recipe.

COLOSSAL DOUBLE CHOCOLATE WHITE CHIP COOKIES

Makes about 2 dozen cookies.

• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 ½ cups butter or margarine, softened
• 1 ¼ cups granulated sugar
• 1 ¼ cups packed brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• ½ cup white chips
• 1 cup chopped nuts

Preheat oven to 350ºF. In a medium bowl, stir together flour, baking powder, and baking soda. In a large bowl, cream together butter, granulated sugar, and brown sugar. Beat eggs and vanilla extract into butter mixture. Gradually stir in flour mixture. Stir in milk chocolate chips, semi-sweet chocolate chips, white chips, and nuts. Drop by level ¼-cupfuls, about 2 inches apart, onto ungreased baking sheets. Bake for 12 to 14 minutes or until light golden brown. Allow cookies to cool for 2 minutes on baking sheets, then transfer to wire racks to cool completely.

Permission granted by authors Lucinda Wallace and Heather Wallace to publish personal interview and recipes.

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