I'm really glad
There’s a secret to my hubs happiness, and it’s cookies.
During Christmas time, he HOARDS sugar cookie dough by the pound. I catch him in his mom’s garage, pinching off bits of sugar cookie dough and stuffing them in his mouth. One year he ate an entire tub (yes tub) of sugar cookies at my parent’s house. I make cookie dough to freeze, and he’s right behind me licking the spoon.
This man loves his sweets. And can you blame him? My mama, his mama, and me all make the most scrumptious cookies on the planet.
We all have our little secrets to what makes our cookies extra delicious, but mine is stupidly simple.
Jello Pudding baby. Jello pudding.
A few months ago, I sent Joe these amazing ooey gooey double chocolate chip cookies. They. Were. Delicious.
They actually stayed intact during their intercontinental flight to Afghanistan too! Woohoo!
- 2 1/4 cups all-purpose flour
- 1tsp baking soda
- 1 cup of unsalted butter, softened
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 small box vanilla instant pudding mix
- 1tbs vanilla extract
- 2 eggs
- 2 bags of white and milk chocolate chips
- Preheat the oven to 350, and grease light cookie sheets. Do. Not. Use. Dark.
- Truthfully, I just dump all my dry ingredients in, shove the eggs in, and add two turns of vanilla.
- Then I take all of my chocolate chips and dump those in too. It’s not science. They’re cookies for crying out loud.
- Form the dough into cookie balls, and plop them on your cookie sheets.
- In about 8 minutes, you will have some intensley delicious cookies cooling. You will burn your fingers eating them, and not give a hoot about it.
Enjoy!!
