I have posted exactly one recipe in the five year history of this blog.
Now I am going to post one more. Because a recipe this good needs to be shared with the world.
You see, I have searched high and low in my life for a chocolate chip cookie recipe that would satisfy all my needs for a chocolate chip cookie. Sweet, soft, fluffy, and extra chocolatey. And for awhile I thought I was doomed at making cookies and to just abandon all hope because they never turned out. They were burnt or the chocolate was no bueno or they were flat. Nine times out of time they were flat. I googled all sorts of ways to unflatten your cookies but nothing worked. And google told me unflatten isn't a word.
So I gave up. I'd never learn to make a perfect chocolate chip cookie.
Then I went to visit my friend, Kristen. Kristen's an old college roomie of mine and she makes parenting look like a day at the spa. Also, whenever I go to visit Kristen she offers me a diet coke when I arrive and when I leave and, by golly, that's my kind of friend!
Last time when I was over she really outdid herself and offered me cookies to boot. I ate three while sitting on her couch and then she sent me home with a whole plate full of them.
I ate them all that night. Twas the best chocolate chip cookie I had ever had!
Naturally, I demanded the recipe. She texted it to me. I was happy. But still doubtful. I have tried lots of yummy cookies, but when I try to make them they never turn out. But this one turned out! More than turned out, I hit a home run! That's right, chicas, even I couldn't mess up this chocolate chip cookie recipe.
I have now made these cookies once or twice a week for the past six weeks. It's getting kind of gross. But also kind of awesome. And now, without further ado, the sweetest, softest cookie you ever did eat, via my college roommate, Kristen. She is a domestic goddess.
Not pictured: Eggs. You must have eggs!
2 sticks butter
1 cup sugar
1 cup brown sugar
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups flour
2 cups old fashioned oats
1 bag Guittard milk chocolate chips.
Bake for ten minutes (and only ten minutes!) at 350 degrees.
(IMPORTANT THINGS: Details matter! Use BUTTER not margarine. Use OLD FASHIONED OATS not quick oats. Use GUITTARD milk chocolate chips because that is what really really puts these cookies in a league of their own.)
After you have eaten these cookies and declared them the best cookies you ever did eat please send me an email and let me know. I will forward it on to Kristen so we can truly know that good we are doing in this world.
AROUND THE WEB:
+ Loved this blogger's way of doing resolutions this year- it's all about "growth".
+ My favorite article I read this week was shared by a college professor of mine on facebook; 10 Scientifically Proven Ways to Be Incredibly Happy. (Hint: Plan a trip! Even if you don't go on it.)
+ And THIS chart proves it's never too late to publish your first novel. Tay Tay, this one's for you.