Double Pamela's Chocolate Chip Cookie recipe (see below) spread out on a round pizza pan (or a stone, if desired), and bake at 325° for approximately 20-25 minutes. Let cool and decorate with frosting.

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Pamela's Chocolate Chip Cookies

1-1/2 cups Pamela's Baking & Pancake Mix
4 tablespoons butter
1 large egg
3/4 cup chocolate chips
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla
1/2 cup chopped nuts (optional)

Cream butter and sugar, add egg and vanilla, and beat together. Add Pamela's Ultimate Baking & Pancake Mix, incorporate slowly, and then add chocolate chips (and nuts). Place rounded tablespoons of dough on a lightly greased cookie sheet. Flatten. Bake at 325° for 12-15 minutes. Let cookies cool slightly before removing from pan with spatula.

Try white chocolate chips, milk chocolate chips, butterscotch chips, or a combination for a change. Try pecans or macadamia nuts.

Fast & Easy: Use a small ice cream scoop (available in kitchen supply stores) or a tablespoon of dough to form dough balls. Place on a greased cookie sheet then flatten and place in the freezer. Once frozen, remove from the cookie sheet and store in a freezer bag. When you want fresh baked cookies, remove from freezer, place dough on a greased cookie sheet and bake in preheated 325° oven for 13-15 minutes. Now you can have hot, fresh cookies whenever you want.