It's the first day of summer, and I hopped out of bed at 6:30 AM (tragic). It's go time around here. Tonight is Maddie's graduation open house. As I sat icing BYU sugar cookies (for said open house) last night at around 1 AM, I pondered my proclivity to bite off more than I can chew. The rest of the house was sleeping. Not me. I was piping and flooding and thinking existential thoughts about cookies and icing and running away to a deserted isle.
But this morning? Things are looking up. The weather is beautiful. Much of the food prep is done. And we are in the home stretch for ending this school year.
I'm going to share one of the cookies I made for the party tonight. This is an OLD family favorite. Try not to study the ingredient list too carefully lest your arteries close off completely. Despite the caloric atrocities committed by this cookie, it is hands down one of the tastiest cookies in the history of cookie-dom. (And it makes a ton, so it's perfect for a big gathering.)
Chicago Toll House Cookie
3 1/2 cups flour
3 tsp baking soda
1 tsp salt
1 cup butter
1 cup brown sugar
1 cup white sugar
1 TBS milk
2 tsp vanilla
1 cup vegetable or canola oil (gulp)
1 cup corn flakes
1 cup oats
1 cup pecans, chopped
12 oz semi-sweet chocolate chips
Mix together flour, baking soda, and salt in a medium bowl and set aside. In a mixer, cream butter and sugars. Once nice and fluffy throw in the egg, milk, and vanilla. Gradually add in the flour mixture. Once everything is combined, close your eyes and pour in the oil. Mix for another minute or two, until everything is well combined. Throw in the corn flakes, oats, pecans, and chocolate chips and mix by hand. Eat a bit of the dough while mixing. Bake at 375 for approximately 10 minutes (watch them because they brown easily -- because of all the, ahem, butter and oil).
Back tomorrow with more party STUFF.