Food

Ah, food can be such a personal thing to me and can get me really roused up when people start talking about it. Just a few weeks ago a friend of mine did a week of cooking with her to cook more healthy items. I love her passion and enthusiasm and agree with her in so many ways but the "devil's advocate" comes out in me and makes me want to rally for the mac n' cheese and hot dog lovers.
After many comments and pushing her buttons I decided I would write back with my own blog post. That was about two weeks ago. I had so much to say I didn't know how to say it all. Though I will quickly throw in that I am more educated on the matter than some might give me credit. I don't love to cook but I love the chemistry of food, and I was a lab tech for a few years in Bacteriology, Toxicology, and Pharmacology. I learned a lot.
Then after last night's Relief Society broadcast I felt humbled. I decided to just simply say that food is all about CHOICE. PERIOD.
And with that thought I thought I would share one of the yummiest chocolate chip cookie recipes I've made in a while! I stays soft for days. Eat up!

DOUBLE CHOCOLATE CHIP COOKIES (makes about 7 dozen)
courtesy of Southern Living Magazine Nov/Dec. 2008

1 cup butter, softened
1 1/2 cups creamy peanut butter
2 1/2 cups firmly packed brown sugar
2 large eggs
1 egg white
1/2 cup sour cream
2 teaspoons vanilla extract
3 1/2 cups bread flour (I just used plain all purpose and it seemed fine)
1 tablespoon baking soda
1/2 teaspoon salt
2 cups sweetened flaked coconut (I used much less b/c it makes me think of hair)
2 cups semisweet chocolate morsels
1 cup miniature semisweet chocolate morsels

Preheat oven to 350.
In a large bowl, beat butter and peanut butter at medium speed with an electric mixer until creamy. Add brown sugar, beating until creamy. Beat in eggs, egg white, sour cream, and vanilla until combined.
Combine your flour, baking soda and salt. Gradually add to butter mixture until combined. Add coconut chocolate morsels until combined.
Drop batter by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10-15 minutes, or until lightly browned. Let them cool. Store in airtight container for up to 1 week.
*With my oven the perfect time seemed to be around 9-10 minutes. Also I only made about 4 dozen cookies the first round so the rest I refrigerated. The cookie dough taste pretty yummy too and makes up well for later.