Sleeping in late and grocery shopping. Dance parties in the living room and Brady's awesome guitar skills. Homemade chocolate chip cookies, movies, and lasagna soup (that's right I said soup). I don't know about you but, to me, there is nothing better than Saturdays where you can just be...well...lazy (it also helps that I get to do all of these things with my handsome husband).
(check out the other amazing soups we plan to make here)
(Our cookies did NOT turn out like this, by the way. Such a bummer. If someone has an awesome, melt-in-you-mouth recipe for chocolate chip cookies, please help!)
Happy Saturday everyone!
This recipe has generally turned out good chocolate chip cookies for us:
ReplyDeleteGold Medal Flour Bag “Extraordinary Chocolate Chip Cookies”
1 ½ cups butter or margarine, softened
1 ¼ cups granulated sugar
1 ¼ cups packed brown sugar
1 Tbs vanilla
2 eggs
4 cups Gold Medal all-purpose flour
2 tsp baking soda
½ tsp salt
1 bag (24 oz) semisweet chocolate chips (4 cups)
Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart. Flatten slightly.
Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
About 6 dozen cookies
High Altitude (3500-6500 ft): Bake 10-12 min.
For Nut Lovers: Stir in 2 cups coarsely chopped nuts with the chocolate chips.