Angela Sullivan blames her mother.
After all it was her mother who first encouraged her to enter the fair.
First by example, said Sullivan, my mother always won. She entered afghans that always won top prizes. So when her mom suggested that perhaps she should enter too.
So she did.
First afghans like her mom and she won like her mom, blue ribbons.
But Sullivan loved to cook.
With a few ribbons under her belt, she started entering her cookies. Her chocolate chip cookies.
And now she has so many blue and red ribbons, she could wall paper a room in her home.
But what Sullivan really wants, she wants to, hopes to, win a purple ribbon. The ones the fair gives for the best of the best. That ribbon has eluded her.
And for those looking to enter next year, of course the entries are closed this year,Sullivan says is to follow your recipe and don’t over think it.
“Just follow the recipe, “, said Sullivan.
And perhaps, says Sullivan, “I’ll get one of those purple ribbons this year.”
Blue Ribbon Chocolate Chip Cookie Recipe
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (room temperature)
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
PREHEAT oven to 350° F.
COMBINE flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
Stir in morsels. Drop by rounded tablespoon onto un-greased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- -- If you're making cookies, don't spray the baking sheet, parchment paper if you must
- -- Follow the recipe
- -- Ingredients need to be room temperature