This was a recipe I’ve worked off and on with for about a year. At this point it is consistent, easy, and always the winner of any work potluck or social soirée.
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Ingredient List:
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Chocolate chips 8oz
Butterscotch chips 4oz
Crushed roasted peanuts 4oz
Flour 3 cups
Butter 2 sticks
White Sugar 1 cup
Brown Sugar 1 cup
Eggs x2
Baking soda 1 teaspoon
Vanilla Extract 1-3 teaspoons
Salt 1 tablespoon (thanks, @Aisha!)
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Instructions
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Step 1: blend sugars and butter together. Make your life easier by leaving out two sticks of butter overnight or at least for a few hours.
Step 2: mix in eggs, salt, vanilla extract, and baking soda (i dissolve it in a teaspoon of water before adding it)
Step 3: add flour, nuts and chips, mix for only as long as there aren’t flour clumps.
Step 4: roll into 1-1.5 inch. (I’m not exact with this at all and haven’t had a consistency issue)
Step 5 (optional): refrigerate for half an hour to an hour. The benefit of refrigerating is that it allows the flour to properly absorb the butter, meaning the cookies won’t spread while baking. So if you prefer disc cookies, skip this step. If you like them fat, refrigerate
Step 6: Bake on top rack for 12/13 minutes. 12 minutes is fine if you skipped the last step.
Step 7 (optional): Remove them from the baking sheet to let them cool unless you want a crisper cookie OR if the batch came out too white.
That’s it! Enjoy.
Write a poem to a hottie and deliver this with it and they’ll be e.e cumming all over your peepee/clit.
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Needs more salt.
Chocolate chip cookies are best when they’ve got just a touch of saltiness to them.
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Oh yea, this was from an old text message. Cookies this batch had a tablespoon. Editing now
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