Three good things happened to me this past week. I would like to share them with you.
First things first: cookies!
I’ve mentioned before that there are three different cookie recipes that my mom and sisters and I bake on a regular basis. These are the best we’ve found, and they are all A+ recipes.
Here is the third and final of my trio of favorites: Classic Chocolate Chip Cookies.
This recipe is so good. It’s just perfect. There is no need for frills or surprising ingredients – the cookies are just right. They are chewy and puffy and perfect with milk (of course).
I also like making these because it’s likely all the ingredients are already available. No trip to the store needed, no extra money spent. Sweet and simple!
The second good thing is that I met Pioneer Woman last week! She is on a book tour promoting her second cookbook, Food From My Frontier. This was actually my second time meeting her, but she was as sweet as ever and extra hilarious this time around.
This event was also fun because I went with my aunts, Linda and Karen. They are two of the funnest ladies I know and we had a great time at the event.
Me and Ree!
The third good thing is that Lauren Conrad featured my Lavender Cupcakes on her Friday Favorites post last week! I was getting my Starbucks before work early Friday morning and scrolling through some of my blogs for the day when I saw my cupcakes on her site….I had a little bit of a moment. So cool!! You can see her post here: http://www.laurenconrad.com/post/friday-favorites-53-lauren-conrad-cupcake-hair-braids-shoes-print-2012.
So those are three good things that happened to me this past week! I hope your week is as good as mine was, or even better. If you make these cookies I can guarantee you’ll be off to a great start.
Classic Chocolate Chip Cookies
Recipe slightly adapted from the back of a bag of Gold Medal All-Purpose Flour
Makes about 6 dozen cookies (or less if you make them huge like I do)
1 1/2 cups butter, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 large bag (24 oz) semisweet chocolate chips (4 cups)
Preheat oven to 350 degrees F.
In the bowl of a large electric mixer, beat the butter, sugars, vanilla and eggs on medium speed until light and fluffy. Add in the flour, baking soda and salt. Stir until combined. Stir in the chocolate chips.
Use spoons or an ice cream scoop to drop dough 2 inches apart on an ungreased baking sheet. Bake for 11-13 minutes or until cookies are slightly golden brown. Cool for a minute on the sheet and then transfer to a wire cooling rack. Enjoy!