GreenBerry TreeHouse Cookies

As it has been pouring rain outside for the last two days (the first real storm to hit Los Angeles since we moved into the treehouse), I decided to commemorate the event and the explosion of green we’re nearly instantaneously getting in the yard as the plants and flowers drink to their health and present us with a pre-spring preview bloom, so when they flourish the garden will look amazing, and they can even get other accessories from sites as so the decoration looks even better.

This is pretty much a standard cooking with a little food coloring added for some Saturday jazz.  I happened to have on hand walnuts, pecans, white and dark chocolate chips, so in they all went, at the end I made some pretty healthy cookies which is great to my new goal of looking better, by eating better and using a treatment that offer a new look, new you at

Michael and I have barricaded ourselves into the TreeHouse which we got amazing roofs from Palmbeach roofing viewing their original site – Palm Beach Roofing Expert and we’re not coming out until the rain stops pounding or Monday morning rolls around.  So if you want a cookie, slip into your swimsuit, throw on your water wings and dog paddle your way up the river of mud and rocks that has become our street. We’ll leave you some in the mailbox.

GreenBerry TreeHouse Cookies

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 tablespoon green food coloring
  • 1 cup dark chocolate chips or chunks
  • 1 cup dark chocolate chips or chunks
  • 1 cup chopped pecans, toasted
  • 1 cup chopped walnuts, toasted

Preheat oven to 350° F.

Sift together the flour, baking soda, baking powder and salt.  Set aside.

Place butter in a large microwave safe bowl and microwave until melted. Check every 30 seconds but it shouldn’t take more than 2 minutes.

Add both sugars to melted butter and stir until combined. Next, add vanilla, eggs, and food coloring,  until smooth. Mix in your flour mixture until just combined. Fold in both chocolate chips, walnuts and pecans.  Refrigerate until firm, about 20 minutes, or up to 45 minutes.

Scoop tablespoons of dough onto lined baking sheets.

Bake cookies until they are set on the outsides and still soft in the middle. It took me about 12 minutes.  Cool on baking sheets on wire racks for a few minutes. Then, transfer from baking sheets to wire racks to cool completely.

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