cookies – Page 2 – Our Lustron Home

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You can find the recipe here!

Time for another review you’ll see. This time I’m reviewing Aldi’s Chocolate chip cookie recipe. You can find this recipe up above at the link, down below, or on the side of Aldi’s baking soda or chocolate chips bags. As a plus, these did in fact turn out to be chocolate chip cookies. They tasted like chocolate chip cookies and were fully done, as per instruction. However, these cookies did spread a lot and the dough was very thin, and not a dough I would/could roll out by hand. There was a good proportion of chips to dough, and the cookies did have a lot of flavor. These cookies also didn’t have much, if any, structural integrity. You’d have to break the cookie before it would crumble apart, then you’d have to quickly eat it before it fell all over everything. This was the case even once the cookies cooled. It’s a good recipe, and it made delicious cookies, however, I think Betty Crocker’s cookie mixes may still be better. If you try this recipe, be sure to let me know what you think!

What You Will Need

1 cup Softened Butter
1/2 cups White Sugar
1/2 cup Packed Brown Sugar
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
2 eggs
2 cups flour
1 1/2 cup Chocolate Chips
mixing bowl
electric mixer
spoon/cookie scoop
Baking sheets
Non-stick spray

Directions

Heat oven to 375 F
In a mixing bowl using an electric mixer, cream together butter, sugar, brown sugar, baking soda, salt, vanilla, and eggs. Add flour and chips, then mix until combined.
Spray baking sheets, then scoop out dough and place on sheet. Bake for 12-15 minutes, until golden. Let cool 5 minutes before trying to remove from tray.

I’ve had this tin of cookies since Christmas. I really love these cookies, but we need the counter space back and we’ve stopped eating them, so I decided it would be fun to repurpose them into a pie crust. Some of the cookies we had had coconut flakes in them, and you can still taste them in your crust, so make sure you like the cookies before you make a crust of them. I have a really small food chopper, if you have a bigger one, you can add the butter to the crumbs and mix it quicker by just pulsing a few times. The pie also turned out really well. I followed the directions on the side of the box for the pudding mix, and the mix I used came from Aldis. I also was short by about 1/2 a cup on butter cookies, so I added a little under 1/2 a cup of graham cracker crumbs.

Cookie Crust

In a food processor or blender, crush up your leftover cookies until they have a sandy texture and about 1 1/2 – 2 cups of crumbs.You can supplement with graham crackers or graham cracker crumbs to reach that range if you are short. Also pulse in 2 Tbsp of packed brown sugar.
Turn out crumbs into a 9 inch pie pan. In a side bowl, melt 6 Tbsp of butter. Pour the butter over the crumbs and mix til all of the crumbs have an wet sand consistency. Pack into the edges of the pan in an even layer using your fingers, the back of a spoon, or a rubber spatula.
Refrigerate for at least 30 minutes until fully cooled.

Pudding Filling

Using a box of pudding, combine the pudding powder and 1 3/4 cup of milk in a bowl. Beat with an electric mixer for 1 minute. Once mixed, pour the pudding mixture directly into you crumb crust.
Refrigerate for 1 hour before serving, or freeze for pieces that will come out more intact.

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