I hope everyone had a splendid Labor Day Weekend! Labor Day Weekend at the McKinney home was crazy hectic, but it was unbelievably amazing! My family came to visit us, which is basically my favorite thing in the world. Happy chaos is setting a new record for how many people and animals can actually sleep in our two-bedroom condo at once. We had eight people and two dogs total! Yep, it took our queen bed, the full bed in the guest room, our queen Aerobed, a twin air mattress, and our couch, but we managed just fine for the three nights, and we had a wonderful weekend together!
Confession: “McKinney House” cookies are actually the recipe for “Extraordinary Chocolate Chip Cookies” that I found on the Betty Crocker Recipes’ Photostream page on Flickr. 😉
- 1 1/2 cups butter or margarine, softened
- 1 1/4 cups granulated sugar
- 1 1/4 cups packed brown sugar
- 1 tablespoon vanilla
- 2 eggs
- 4 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 24oz bag (or 2 12oz bags) of semi-sweet chocolate chips
Preheat oven to 350. In a large bowl, beat butter/margarine, sugars, vanilla, and eggs until light and fluffy. Stir in flour, baking soda, and salt. Stir in the chocolate chips last. Drop dough by the tablespoon onto an ungreased cookie sheet, about two inches apart and slightly flattened. Bake 10-13 minutes or until light brown. Pull the cookies out of the oven and let them cool for 1-2 minutes before moving to a cooling rack for the remainder of their cooling. Finally, ENJOY!
Also, one important note is that I halved the recipe, and I still had close to three dozen cookies, so that’s definitely something to consider when you are deciding whether to use the whole recipe or not!
Happy cookie baking! 🙂