There is a reason I do most of the grocery shopping for Ben and me alone – because he’s the most impulsive shopper ever. I used to think I was bad, yanking anything baking related off of the shevles and into my cart. But when we got engaged and started living together he used to hate that I went to the store two or three times a week to get one or two things that I needed for a project and came home with 7 and then we still didn’t have what we needed for lunches, or dinners. I was an atrocious meal planner. So now I make the list, (mostly) stick to it and come home with what’s listed. Boringgg!!!
A couple weekends ago Ben and I packed up our things and headed off to a weekend in the mountains with our friends, and headed to the local store to stock up on sundries for a couple breakfasts and snacks throughout the days we were there. And everything about our former shopping-list-vention went out the window. But it wasn’t my fault – it was allll him and Jackie (I blame them because it makes me feel better). A bag of Pepperidge Farm Lexington Cookies made it into our cart, along with a package of Oreos, chips and sodas all followed us home. Fat-kid-food-a-palooza! This would have never happened if I was shopping alone. And the worst part was, the Lexington cookies from the bag were crunchy. Crunchy cookies are the biggest cookie crime out there. Unless its an Oreo, it shouldn’t have a crunch – and these did. Blasphemy!
Any cookie with toffee bits, chopped up almonds and copious amounts of chocolate speaks to me on some primal level. Oh and since I ran out of chocolate chips while I was making the cookie batter (because it wasn’t on the list!) I added in an entire bag of chopped up Hershey’s Kisses. Look at me being a rebel…
Oh and there was that cup of Heath Bar brickle bits in there too. For balance.
So to keep your marriage in good working order – make a shopping list, stick to it, and make better cookies than Pepperidge Farm. You’re welcome.
2 cups Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1 cup Butter, cubed
1 cup Brown Sugar
1 Tbsp Vanilla
2 cups Chocolate Chips
1 cup Toffee Bits
1 cup Almonds, chopped
Preheat oven to 300 degrees. In medium bowl, whisk together flour, baking soda and salt. In a stand mixer, beat together butter, brown sugar and sugar until light and fluffy. Add in eggs, one at a time and mix in between additions. Add in vanilla. With the mixer on low- add in 1/2 cup of flour mixture into the batter a time. Once its all added in, pour in chocolate chips, toffee bits and almonds. Mix until just comined.
Spoon onto a baking sheet with dough balls about 2" apart. Bake for 21-22 minutes. Remove from baking sheet and cool on wire rack. Devour.