Thanksgiving Made Easy: Tune Into Club House Culinary Soundscapes With Gerry Dee

Just in time for Thanksgiving, Club House introduces Culinary Soundscapes, an innovative audio cookbook guided by comedian Gerry Dee. This unique experience takes you through the flavors of the holiday, offering everything from fall-inspired drinks to classic Thanksgiving dishes like Stuffed Autumn Squash and Whiskey-Spiked Chocolate Chip Cookies. With a few of Dee’s lighthearted tips and tricks along the way, this audio guide ensures a stress-free day. Whether you’re a seasoned cook or a beginner, Culinary Soundscapes has you covered with a mix of Club House favorites and Canadian family recipes. Here’s one of the recipes for you to try at home now. —Vita Daily

Whiskey-Spiked Chocolate Chip Cookies

When it comes to the holiday cookie tray, it’s no contest that Whiskey-Spiked Chocolate Chip Cookies make the list. The signature flavour of Tennessee whiskey is the perfect complement to the warm, rich flavour of Club House® Pure Vanilla Extract and melty chocolate chips. Recipe created by Rae G. of Saskatchewan

• 2 1/2 cups (625 milliliters) all-purpose flour
• 1 teaspoon (5 milliliters) baking soda
• 1 teaspoon (5 milliliters) salt
• 1 cup (2 sticks/227 g) butter , softened
• 1 cup (250 milliliters) white sugar
• 1 cup (250 milliliters) firmly packed brown sugar
• 2 eggs , beaten
• 1 tablespoon (15 milliliters) Tennessee whiskey
• 1 teaspoon (5 milliliters) Pure Vanilla Extract
• 1 package (12 ounces/375 g) semi-sweet chocolate chips

• Preheat the oven to 350°F (175°C). Sift flour, baking soda, and salt together into a bowl.
• 2Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat in first egg until thoroughly blended; beat in second egg. Add whiskey and Vanilla Extract; beat until smooth.
• 3Stir flour mixture into creamed butter mixture just until incorporated. Fold in chocolate chips. Form dough into 1-inch (2.5-cm) balls and place on a baking sheet, 1 to 2 inches (2.5 to 5 cm) apart.
• 4Bake until edges are lightly browned, 9 to 12 minutes. Transfer cookies to a wire rack to cool.