I was having a pretty awful food day yesterday after I ate my lunch, bought a Jamba Juice, was still hungry, and the vending machine ate my money. (It’s better that way. I was going to get horribly dry cookies that have probably been infused with dust and plastic.)
So I was absolutely thrilled when I got to partake of my dear friend Claire’s yummy hummus and plump grapes.
And then, we got talking about my friend Breanna’s baking blog, and I was inspired by her delicious recipes and delicious looking pictures that I decided to go home and bake myself.
Now, I didn’t go out on much of a limb but chocolate chip cookies are some of the best things on this planet and that just can’t be argued.
The only pretty baking item I own: silvery measuring spoons from Williams Sonoma. Another incredible gift from my mother-in-law.
I am not fancy and I don’t have the little scooper that makes your cookies into perfectly round little balls. See the knuckle marks? And the little crumblies? Oh well. Gives it character.
Best Chocolate Chip Cookies:
2 cubes butter (don’t use margarine. It’s fake.)
3/4 c. brown sugar
3/4 c. white sugar
1 large egg
1 tsp. vanilla
3/4 c. blended oats
1 3/4 c. flour
1 tsp. baking soda
1 tsp. salt
Chocolate chips, as desired
1. Soften butter, cream with sugars.
2. Add egg and vanilla, mix in.
3. Blend the oats in a food processor.
4. Add dry ingredients atop the wet ones—stir around before you mix it all together. If you want to get fancy, use a separate bowl. I’ve just decided that’s a waste of my life.
5. Stir in the wet ingredients juuuust a little bit.
6. Add the chocolate chips—however many you want!
7. Form into balls, bake at 350 for 10-12 minutes.
The blended oats really are the secret!
For my first food blogger experiment, I think it turned out pretty well 🙂