A Daily Diary: It's 2 AM and I finally write a blurb.


Saturday, September 27, 2014

It's 2 AM and I finally write a blurb.

For the past few days, I've been unloading my old livejournal posts into this blog and would like to do the same for another blog I have out there...also old. Just migrate everything. I've also been working on sewing a dress I thought I've almost given up on. Been playing on this blog too much.

Today, or yesterday, technically, I drove around with April and Rob and Rick and we picked up storage, in both rain and shine, and hung out at her Mom's.

I meandered at home with them afterwards, still playing with my journal and my dress, and more recently..baked some yummy gooey cookies.


  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips


  1. Step 1

    Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Step 2

    Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Step 3

    Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

    I used about twice the butter, spoon stirred and mixed all the ingredients in a  bowl. Did not use a wire rack but they cookies were awesome!!

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