I want to make you cookies. From scratch.

I said those words to Kyle in the commissary yesterday. He didn't believe me but I explained to him about how I read on Tia's blog that she made cookies for her husband so he'd have something to eat in his class and how I thought it was really sweet and I wanted to make him some because it's been really cold lately and he's been working 12hr. shifts because they're night flying this week and he works nights. (Honestly, I didn't know where to end that sentence so I just ran with it.)

I grabbed some chocolate chips and peanut butter chips and immediately after we unloaded the groceries, I found a cookie recipe online and began baking. I like this recipe because they're a little puffy and really soft, unlike most cookies. I'm not a big fan of cookies just because they have tendency to get crispy. That's not a problem with these!

The recipe is based on the classic Ghirardelli recipe, I just omitted a little sugar and butter. They turned out pretty tasty!

• 2 1/4 cups unsifted flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1 11oz. bag Ghirardelli chocolate chips (I used Hershey's. I didn't put all 11oz. and they have plenty of chips.)
• 1 cup chopped walnuts or pecans (optional. I chose not to add them.)

Cream the butter, sugar, eggs, and vanilla. Slowly add the flour, baking soda, and salt. Once that is mixed, stir in your chips. I did half the batch with just chocolate chips and the other half with chocolate and peanut butter chips. I just eyeballed the amount peanut butter chips I added. Bake at 375 for 9-11 minutes. Enjoy!