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You would not believe the cooking surprises that she has had! I recall that she kept trying to make chocolate chip cookies and they never turned out. She said they were like lace, you could see through them. She would call our mother and ask what she was doing wrong but to no avail. Finally she went to mothers and made the cookies there and all was revealed. She wasn’t using anywhere near enough flour. If the recipe called for 2 1/2 cups of flour she was using 1 cup. When mother explained no, that is 2 cups of flour and another 1/2 a cup, my sister thought it was two 1/2 cups of flour and said she thought it was odd they didn’t just say 1 cup. *sigh*

When mother explained no, that is 2 cups of flour and another 1/2 a cup, my sister thought it was two 1/2 cups of flour and said she thought it was odd they didn’t just say 1 cup.

That's hilarious! That's like the girl who put a can of Campbell's soup into a recipe, which was then supposed to be followed by "one can of water." She went to the store and couldn't understand why "cans of water" weren't sold there!

Torani of San Francisco makes and distributes various flavored syrups for Latte’s, etc. We can buy them locally at Smart & Final Iris Company.

Your comments on Chocolate Chip cookies brought to mind that when I make my usual recipe of Chocolate Chip Cookies, which is typical of all the recipes actually I add 1/4 cup of Torani Chocolate Milano Syrup to the mixer, and incorporate that thoroughly as well.

Makes quite a nice flavor enhancement to the cookies.

Peanut Butter cookies I add 1/4 cup of the Torani Carmel syrup too, and that makes a great Peanut Butter Carmel cookie that is outstanding.

Tip from my Mama that I use for Toll House cookies - I use 2-3/4 cups of flour rather than 2-1/2 as the recipe on the package calls for.

Also, when creaming the sugar / butter, I let it sit for a few minutes (10-15) before adding the (room temp) eggs. I got that from Cooks Illustrated - which, of course, had a scientific explanation for what happened. I just know I think I get a better cookie.

Classic Peanut Butter Cookies
from Shirley Sadler - found on allrecipes.com

1 C unsalted butter (properly softened)
1 C crunchy peanut butter (I used smooth)
1 C white sugar
1 C packed brown sugar (I use dark brown)
2 eggs
2-1/2 C all purpose flour
1 tsp baking soda
1/2 tsp salt
1-1/2 tsp baking powder

1. Cream together butter, peanut butter and sugars, Beat in eggs. (I let the butter / sugar stand a while as above)

2. In a separate bowl sift dry ingredients. Stir into batter. Refrigerate for one hour.

3. Roll into one inch balls and put on baking sheets. 375 degree for app 10 minutes. Do not over-bake.Flatten each ball with fork, making a criss-cross pattern. Bake in preheated 375 degree oven app 10 minutes or until cookies begin to brown. Do not over-bake.

That’s a pretty standard recipe, I guess. But I baked them last night and got the best cookies ever. You will want to return the dough to the fridge as batches bake. Also, space dough balls about two inches apart - they do spread out. Let them cool in the pan for 5 minutes before removing to racks to cool and let the pan cool completely before the next batch,