Guilty as charged.

Okay I feel sorta guilty writing today's post. I keep complaining that I'm so crazy busy lately... so I really shouldn't be doing this right now. But I baked some cookies this morning, and I really want to do this right now. Just bear with me? Don't judge me for lack of self-control? ANYWAYS. These cookies were for an order this afternoon, so I woke up nice and bright in the morning to squeeze them in my schedule/list of things to do. But of course I question myself: is it really a priority right now? You see, I realized that I'm not a very good manager of my time. I say YES to lots and things I should probably say NO to. I sometimes overbook myself and then have to bail out on things afterwards. And I totally procrastinate. Bad bad. Guilty as charged.




And it's not like I am a workaholic in any way. I am easily a slacker and in my own idea of "efficiency", I work as little as possible and try to get the most out of it. Make it look like I've been doing a whole lot. But isn't that--in the end--what we're all really trying to do? Get as much as you can while giving as little possible? Isn't that how the world works? Isn't that being business-minded and successful? Doesn't that get me an A+?



But what about good, honest work? What about giving more than what I can receive, just because? Generosity and integrity. Honesty and faithfulness. Ah, those are weighty words. As I finish of my last year of school and prepare myself to enter the "real" world, I really really hope to get my perspective right first. I ask myself questions like "How can I build up my character instead of just building my career?" "Is instant gratification greater than a life long fulfillment?" "Is it worth helping others even if it costs me?" "Should I really be eating another cookie?"



Well, "Yes of course!" To the last question that is. Hehe. The rest, well, I'll have to figure it out slowly. Because those answers come with a price. It might sound honorable and noble, but living a life of character is easier said than done. It takes patience and persistence. But we only reap what we sow, right? So it must be worth it! Now now, maybe I'm sounding a bit serious and righteous here, but I'm really just talking to myself. So to all you wonderful people, I raise a cookie, as we all face decisions every single day. Let's make it the right ones, shall we? :]



Wow, that was quite a ramble today. But a few last words: these cookies are fantastic. I asked my friend amanda over at slow like honey for a foolproof cookie recipe and this was awesome-O. It's crunchy and crispy and chocolaty and toffee-y. It's more of the crunchy/crispy side on the cookie scale, so if you like that, this is the recipe for you. She calls it her secret recipe and cherishes it very much, so make sure you use this recipe with love and care, as I did. Remember remember that your butter needs to be at room temperature (like my perfectly soft butter up there) and also not to overbake these babies. That's all — Enjoy!!

Chocolate Chip Toffee Cookie

24-36 cookies, depending on size

ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg, room temperature
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 ounces semisweet chocolate, coarsely chopped, or 1 twelve-ounce bag semisweet chocolate chips
half bag of Heath Toffee bits (or Skor toffee bits, for Canadians)

directions

1. Preheat oven to 350F. Line several baking sheets with parchment paper, and set aside.
2. Combine butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, and beat until light and fluffy. Add vanilla, and mix to combine. Add egg, and continue beating until well combined.
3. In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the butter mixture. Mix on low speed until just combined. Stir in chocolate chips and toffee bits.
4. Scoop out 2 tablespoons of dough, and place on a prepared baking sheet. Repeat with remaining dough, placing scoops 3 inches apart. Bake until just brown around the edges, 16 to 18 minutes, rotating the pans between the oven shelves halfway through baking. Remove from the oven, and let cool slightly before removing cookies from the sheets. Store in an airtight container at room temperature for up to a week.