Today I baked 4 batches of chocolate chip cookies from my mom’s old recipe. This took foreverrrrr. The prep time might say 20 minutes but you may as well triple that by the time you actually get your shit and your ingredients together. I intended to only make 2 dozen cookies all identical, however, a recipe that was only meant to make 24 cookies ended up able to make about 60.

The first batch followed all the rules: the cookies were 1 inch in diameter, 2 inches away from each other, and put in for 8-10 minutes. However, by minute 10 they still looked like they weren’t ready so I put them in for 12 minutes. I put the second batch in for about 9 minutes upon discovering that the first cookies were overdone. The second batch was better, but it was not something you would necessarily give your friends. The cookies looked nothing like the picture (of course) and were much smaller and fatter, so I decided to do 9 for the third batch and flatten them a bit before putting them in. I also only put these in for 8 minutes on the dot, and, to be perfectly honest, I was not 100% sure they were fully done. They were, and they were a lot better than the first and second batches.

I started noticing that the cookie dough was drying out so something prompted me to put milk in a portion of the dough to make batch #4. I figured, hey these are dry, let’s put something wet in there. So I added milk. There were 9 cookies in the 4th batch, and they were the best of all!

Today was definitely not a big success, the cookies are nothing to call home about, but they did get better with every batch, so that’s something to smile about. 

Things to know: your product will probably never look like the picture, just take the cookies out they don’t have to be hard or anything, prep times are a lie, always listen to Beyoncé while cooking, and, finally, practice makes perfect.

Mom’s Chocolate Chip Cookie Recipe

Ingredients:

• 1 cup unsalted butter (room temperature)
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/4 cup milk
• 1 1/4 tsp salt
• 2 cups flour
• 2 1/4 cups oatmeal, finely ground 
• 1 milk chocolate hershey bar, finely ground 
• 1 tsp baking soda
• 1 tsp baking powder
• 12 oz semi-sweet chocolate chips

Directions:

1. Preheat oven to 375 degrees.
2. Cream butter with both sugars until light and fluffy. Then add eggs, vanilla milk and salt and blend until combined.
3. Add oatmeal to a food processor and blend into a fine powder. Add milk chocolate bar pieces in with oatmeal and pulse until chocolate is finely ground.
4. Place chocolate and oatmeal mixture in a large mixing bowl and stir in flour, baking soda and baking powder until combined. Slowly add flour mixture to butter mixture and mix until thoroughly combined. Stir in chocolate chips.
5. Roll batter into 2” balls and place 2″ apart on parchment-lined baking sheet.
6. Bake 8−10 minutes or until edges are slightly browned and tops are cracking.
7. Remove from oven and carefully tap the baking sheet flat on the counter to deflate the cookies slightly so the cookies will be chewier.
8. Cool on baking sheet 5 minutes then place on cooling rack for another 10 minutes. Enjoy!