When the Farmer & I married each other, I had this sort of come clean meeting with him. It went a little like this,
"Hey, by the way, I can't cook much of anything, but I can bake like a champ."
Can you see my husband's face now as we are moving into our new home and he finds out that I can't cook too well? The first few months of our marriage I heard a lot of "Practice makes perfect." and "Just watch some cooking shows, you'll get the hang of it some time."
Being a farm wife, you have to know how to cook. It's like it's a requirement. So I dove headfirst into cookbooks and told myself that all I really had to do was just follow directions. That's when I realized that many recipes are about as honest as I was when I told the Farmer I could cook. So I practiced & experimented. Then did it some more. At some point, I began cooking edible food haha!
When it comes to baking though, that is my field. I have always claimed baking as my strong suit. When one of my friends came to me asking for really good cookies though I clammed up. "I don't know any good cookie recipes. I do cakes and cupcakes but I've never actually made homemade cookies." It was at that moment that I decided to find the perfect cookie recipe. So as I did with my cooking, I practiced and experimented. Then I found this recipe.
(Also, the website I usually use to make the printable recipes is down. Until I can find another website to let me do printable recipes Y'all will just have to hang in there with me! Thank You!)
Chocolate Chip Cookies
Time: 1 Hour
Makes: 4 dozen cookies
Ingredients:
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
Directions:
1. Heat oven to 375 F. In a large bowl, beat the granulated sugar, brown sugar, butter, vanilla and egg with an electric mixer on medium speed, or mix with a spoon until well blended. Stir in the flour, baking soda, and salt (dough will be stiff). Stir in chocolate chips.
2. On an ungreased cookie sheet, drop dough by rounded tablespoons about 2 inches apart.
3. Bake 8-10 minutes or until light brown (centers will be soft). Cool 1-2 minutes then remove from the cookie sheets and place on a cooling rack.
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