Cookie Love

Little Jack and I are going to a friend's house tomorrow. I decided to make some chocolate chip cookies to take with us. This recipe has been in my family for years and years. My mama said she found it on the flour sack...probably a Gold Medal bag. They were called "Mary's Chocolate Chip Cookies." Let me tell you about these cookies. They are the absolute best I have ever tasted. They are chewy, not soft or crispy. I hate crispy cookies. They are loaded with chocolate. The are, in fact, pure heaven. They are easy and fast to whip up. I tend to bake a couple dozen and freeze the rest. All you have to do is make balls of the dough, freeze on a cookie sheet and then keep in a freezer bag. Just take them out and bake when you need some cookie love...and you know you do! Okay! Let's get going!

In a mixing bowl, cream 3 sticks butter, 1 1/4 c sugar, 1 1/4 c packed brown sugar.

Add 2 eggs, one at a time, beating well after each egg. Add 2 tbsp pure vanilla extract.

In another bowl, combine 4 c all purpose flour, 2 tsp baking soda, 2 tsp salt.

Add the flour mixture into the butter mixture, about a cup at a time.

Now it's time to think about chocolate chips. What kind do you use? I like to use a combo of milk, semi sweet and bittersweet...it gives interest to every bite. Did you know that every bite could have interest? It can!!!

Add about 2 c of your chocolate chips of choice AND 3/4 c oatmeal.

I love to use an ice cream scoop to put the dough on the cookie sheet. Little Jack likes the scoop, too, because he knows that each cookie is the same size...he just has to figure out which cookie has the most chocolate!

Bake at 350 for about 10-12 minutes, depending on your oven.

Look at these babies! They are beautiful!!!! They are yummy!!!! They are cookie love!!!!

The Way of the Waffle...

We have a waffle obsession going on in my house these days. When Little Jack gets hungry, it's waffles that he craves. He's gotten really good at making breakfast for himself - and I am digging that! I don't know where I found this recipe but it is a sure fire winner. I make a big batch and stick them in the freezer. We just pull them out as needed, toast them and devour them. They are great fresh but I must say, we prefer them toasted because their texture is even lighter and crisper.

In a bowl, whisk together 1 1/2 c all purpose flour, 1/2 c cornstarch, 1/2 tsp salt, 1 tsp baking powder, 1/2 tsp baking soda

In a smaller bowl, combine 1 1/2 c buttermilk, 1/2 c milk, 2 egg yolks, 12 tbsp vegetable oil (that's right...12!)

With a whisk attachment, beat 2 egg whites until you have soft peaks. Sprinkle whites with 2 tbsp sugar and continue beating until whites are firm and glossy. Beat in 1 tsp vanilla.

Combine wet and dry ingredients and fold in egg whites.

Ladle batter onto waffle maker and cook according to your makers directions.

This recipe will yield approximately 6-7 batches of waffles.