Feeling down? Try these cookies!

My husband has worked away from home for the past 28 years so we are used to it but still after his work shift is over which is 2 weeks now, I am ready for him to be home.  It’s funny you know, sometimes people say “what I wouldn’t give to have my husband work away” – but I always say I like my husband so no I really don’t love it, even though it is what we have chosen to live with.  Others say that’s probably why we have been married so long, maybe but I don’t think so! As someone who works in an industry that calls for remote living, we have decided to have our home base where I have the support and specialty services needed for the management of my Multiple Sclerosis.

Saying that, we decided long ago that we were going to make camp life work for us.  We did do a stint of working at home but that was more because of the opportunity that presented itself rather than for any other reason.  We have gone as long as him being away for 2 months at a time which totally sucked – THAT was too long for us (he would work 2 months away and be home for a month).  Now the month sounded appealing for us but he was working overseas so it would take him 2 full days to travel both to and from work and another week to adjust to the time change so that took 10 – 11 days off his time off.  The other reason we pulled the plug on that was that our son was caught in the Earthquake in Sendai Japan when he was doing a student exchange (he had just turned 16 years old). When something of that magnitude happens, all you want to do is be home with your loved ones so we not only had the uncertainty surrounding our son, but we had the added worry of my husband being on the other side of the planet and having no one to support him emotionally.  You quickly re-prioritize things and we are so thankful that our son was located and returned home in one piece, but after that we made the decision that he would only work where he could get home in one day or less!


Today, was home day for my husband, and today there were weather issues and no planes were flying in or out of camp.  We were both so bummed out – what do you do when you are blue?  If you are me, you get busy busying yourself and make yummy chocolate chip cookies!cookie-collage

I found this amazing recipe (and I do mean amazing!)  These cookies are soft, chewy, and chock full of chocolate chips and super easy to make.  Actually, my Kitchen Aid mixer makes even the recipes that are a little trickier seem easy peasy, but this one really is easy! You can find the original recipe on allrecipes.com but be sure to check out where I found the recipe: http://www.the-girl-who-ate-everything.com/2009/05/my-big-fat-chewy-chocolate-chip-cookie.html.  Both of these sites will save you in a pinch and make you look like a kitchen pro!

My Big Fat Chewy Chocolate Chip Cookie


    • 2 cups all-purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup unsalted butter, melted and slightly cooled
    • 1 cup packed brown sugar
    • ½ cup white sugar
    • 1 tablespoon vanilla extract
    • 1 egg
    • 1 egg yolk
    • 2 cups semisweet chocolate chips


  1. Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case and then it will be cool enough to scoop into cookies.
  4. Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet (Or just put a dang ball of dough on the cookie sheet and roll it taller than wider!). Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
  5. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Now the only thing I need to do is be sure that there is one or two left for when my husband makes it home!

Source: Allrecipes.com
Source: http://www.the-girl-who-ate-everything.com


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