life. and anything else.

Life? It's crazy. There just really isn't another way to put it. I could try to say it's been beautiful or maybe peaceful, but I suppose when you're in the kitchen at 8:30 trying to get the day started, and the pot of oatmeal on the stove is boiling over, and your little brother is standing in the background inhaling hot dogs, while the actual dogs happily stand in the middle of the floor waiting for breakfast, handouts, or anything else unfortunate enough to drop off the counter...well those aren't the first words that come to mind. Oh, and did I mention the same little boy who was eating hot dogs at 8:30 found the "Official Super Mario Galaxy Soundtrack" and had it playing as relaxing background music while I wiped oatmeal off the back of the stove and knocked an unfortunate piece of burnt toast off the counter with my elbow?

And then there's our incorrigible kitten, whose favorite pastime is waiting behind curtains or under the bed for innocent humans to walk by. A very painful pastime, that.     

And since my dear cat has now caused me to ramble on and get sidetracked with the picture I wanted to share...I might as well post a new favorite recipe (hence the title of this post).

• Perfect Chocolate Chip Cookies (America's Test Kitchen)

•  3/4 cups unbleached all-purpose flour (8 3/4 ounces)
•  1/2 teaspoon baking soda
•  14 tablespoons unsalted butter (1 3/4 sticks)
•  1/2 cup granulated sugar (3 1/2 ounces)
•  3/4 cup packed dark brown sugar (5 1/4 ounces)
•  1 teaspoon salt
•  2 teaspoons vanilla extract
•  1 large egg
•  1 large egg yolk
•  1 1/2 cups bittersweet chocolate chips (Ghirardelli recommended)
•  3/4 cup chopped pecans (optional) or 3/4 cup walnuts, toasted   (optional)

Directions:

1. 1
   Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. 2
   Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. 3
   Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. 4
   Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.).
5. 5
   Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving. 
   
   
   
   
   I tried these. They were good. I'm trying to use very short nondescript sentences so that I don't bolt straight for the kitchen right now and whip up a batch. I don't need the calories, I don't...I don't ...
   
   
   ....
   (Caroline leaves this post partially unfinished because she is now in the kitchen making cookies.)