by Mary J. Williams
I thought a lot about my blog this month, and quite frankly, my mind went blank. I’m tired. Tired of rude, often nasty, shouting politicians. Tired of social media drama. Tired of the latest celebrity and their non-problem, problems. I don’t want to write another few paragraphs about forgiveness or self-awareness. (I’ll get back to the preaching from my personal pulpit next time).
The calendar is about to turn to July. The year is half over. Heck, the Hallmark channel has two weeks of Christmas movies scheduled—no idea if that’s a good thing or bad, debate among yourselves.
We don’t need another mind-twisting subject to contemplate. So, to quote the iconic Barbara Walters, every day, once a day, everyone deserves a cookie.
Even if you’re on a diet—been there, done that—you can make some for the favorite person in your life. Or for a neighbor. Or take a batch to your local fire department. You get the idea. Have a cookie, people.
My favorite dessert, I can spend hours reading recipes. Mixing together the ingredients in anticipation of the smell wafting through the house is a pleasure I can’t quite explain. But quite simply? I love the anticipation of the finished product. Sometimes good, sometimes sublime, sometimes inedible. Doesn’t matter. I will live to bake another day.
To ease you on your way, I’ll share one of my favorite cookie recipes. Enjoy.
(And if you hate to cook? No worries. Hit the local bakery. I won’t tell.)
CHOCOLATE CHIP COOKIES
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips
1 cup chopped nuts
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.