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Wednesday, May 23, 2018

Jayna's Chocolate Chip Cookies AND A SWEET DEAL on a Di Oro Baking Mat

Recently I emailed family to ask for their favorite recipes to compile in our own food family history book.  I love food and how it brings our family together. I mean every time we get together we eat - so we know it brings us together. But really, I love the memories that come with food and the times of  year we eat it, etc.  

And since we love food and family and friends!  We've teamed up with DiOro Living for another deal! They are just amazing to reach out to us with these great deals! We aren't getting paid to share this, we actually reached out to them for the spatula giveaway from a few years back, when they offered Leesh & Lu's Recipe box readers, followers and friends, their amazing seamless silicone spatulas for $1. And you guys loved that!  So they are back with the launch of a new product, and love our readers. We're so excited!  These silicone baking mats!  They'll be only $3.75 - with free shipping * and ship through amazon. So free shipping for you * amazon prime members*.  What a steal!  

Here is the PAGE TO GO TO FOR THE PRODUCT AND COUPON CODE. It'll direct you to Shop Otter Deals, which is Di Oro's Facebook Fan Page where they do promotions for their products - and that will lead you to - then you'll just use the coupon code they provide to purchase it for $3.75.

I love how the mat has the cut corners so it will fit completely flat on an 11x17 baking sheet. And I think the color and "BAKE IT" is so good looking!  It also helps get an even bake and no sticking to the pan. Which I love.  And bonus - you don't have to wash the cookie sheet!  It keeps the sheet clean underneath.  

It also comes with a free storage snap-wrap. I thought it was a slap braclet at first - haha! But I love that it keeps the mat rolled up for storage! How convienent!  So no need to save the box for storing it! And it also has a lifetime warranty. They make great products and stand by them. 

Back to the recipe: 

So my family is sending me lots of recipes to try and photograph (which is something I love to do) and then create a book and also post the recipes so we have them digitally.  So I think it's going to be a fun project.  This is my first official family history recipe for my husband's side of the family. 

My sister-in-law, Jayna, send me this cookie recipe this week and I just had to make them.  They are seriously good! I don't usually cook with crisco--I'm a butter girl! But I know some people just rave about it in cookies. And I was seriously happy with the results. It's still got butter - and more butter than crisco. But crisco gives it this slight crisp that butter can't.  So I think these are the best of both worlds.  

Jayna said this recipe comes from Preston City's Centennial Cookbook.  That's where her husband's family lives.  So I think this is a great first recipe of my family food history series. Because chocolate chip cookies are a big thing in our family and they are acceptable anytime of the year (everyday????).  

Anyhow I hope you love these are much as we do!
PS. there is a secret ingredient.  My husband didn't detect it - but my 4 year old could taste it in the dough.  Cinnamon!  And of course you can leave it out if you want.

Jayna’s Chocolate Chip Cookies


3 cups flour (*see note)
1 ¼ teaspoon salt
1 teaspoon baking soda
¾ teaspoon cinnamon
¾ cup butter
½ cup crisco
2 ounces cream cheese, softened
¾ cup granulated sugar
¾ cup brown sugar
2 eggs
¾ teaspoon vanilla
1 ½ cups chocolate chips


Preheat oven to 350.

Cream butter, sugars, cream cheese, and crisco until light and fluffy.  Add eggs and vanilla and mix to combine. Add dry ingredients (flour, salt, baking soda, cinnamon) and mix until uniform.  Stir in chocolate chips.

Scoop heaping tablespoonfuls onto a baking sheet and bake at 350 for 15 minutes.  


*Depending on your altitude you may need more or less flour.  At high altitude you may need 3 ¼ cups of flour, and closer to sea level 2 ¾ should be plenty.  After the flour is incorporated, the dough should be soft, slightly tacky, but easy to roll into balls.

Recipe Source:

Jayna Moser, originally from Preston City’s Centennial Cookbook

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