Most of you already know that I live off a steady diet of potato chips and nachos. I literally – without exaggeration – go through several bags of chips per week. It’s nothing for My Other Half and I to polish off an entire bag of Miss Vickies or Ruffles in one evening. It’s also not uncommon for me to eat nachos twice in a day, or to eat chips for breakfast.
While it boggles my mind that I am not obese, I am fully aware that my metabolism will likely slow down with age, so it makes sense to kick this very unhealthy habit. This is a big challenge for me, as I’m pretty sure I’m 100 per cent addicted to chips. Needless to say, I can officially declare that I have not bought chips – of any kind – for over a month!
I am very proud of this self-control. It’s very hard for me to venture down the chip aisle and not grab them, especially when they’re on sale. I still crave snacks, however, so my cravings have shifted elsewhere: to the realm of popcorn, crackers and cookies.
I refuse to read nutritional information most of the time, but at the rate I was eating chips, I am positive I am already eating significantly healthier. Even if I have 6 Oreos in an evening, that can’t possibly be as bad as half a bag of chips… I think.
Anyway, My Other Half has also had to deal with the fact that there are no chips around the house. But, like I said… no chips doesn’t mean the cravings go away. So last night we had the brain-wave idea to make cookies! We went through several recipes, trying to be different and creative, but in the end we conceded to good ol’ regular chocolate chip cookies.
Now, you may have read my post last month on my trials and tribulations with chocolate chip cookies, so this recipe will be of interest to you. We tried a brand-new, never-before-attempted chocolate chip cookie recipe from my Bon Appétit cookbook! They were easy (even easier, I think, than my other recipe), they don’t contain oatmeal, and were super quick! Here’s the recipe:
Classic Chocolate Chip Cookies
Adapted from Bon Appétit
3 C flour
1 tsp baking soda
1 tsp salt
1 C butter
1 C sugar
1 C (packed) brown sugar
2 tsp vanilla
2 C chocolate chips
Mix first three ingredients in dry bowl. Beat butter until smooth and add sugar and brown sugar. Beat until well blended. Add eggs and vanilla and beat until creamy. Gradually add dry mixture, still beating. Mix in chips. Distribute by heaping tablespoonfuls at least 2 inches apart on greased cookie sheet. Bake at 325 C for 15 minutes or until pale brown.
These are chewy and creamy and exactly the way chocolate chip cookies should be. The recipe also made well over 30 cookies, so there are some to freeze (never hesitate to free cookies. When they thaw, they’re as good as ever). And of course, My Other Half got to take some to work today. Brownie points (or should I say cookie points?) for me!
Yum Yum Yum… so I kick the chip habit (for now), but I adopt a cookie habit. Oh well… at least cookies give me something to blog about!