I have some exciting news.
As many of you know, I am getting married to the sweetest man on October 21st! Daniel works in construction and has been placed in a town we both love and adore… Santa Rosa Beach, Florida, a.k.a. 30-A!! He moved there in May to work for his fathers company of building homes on 30-A and I will join him after our wedding and honeymoon! 🙂 I am beside myself and can’t wait to live at the beach for a few years and begin our marriage there.
I visited Daniel last weekend and we met some of the sweetest new friends and visited a church we both fell in love with. One thing I was worried about was not finding a community of believers at the beach but I was so encouraged by meeting so many great people our age. I feel such a peace about moving now and I know God has placed us there for a reason.
Many people have asked, “what will YOU do down there?” The answer is, I’m not quite sure yet. I know I will continue blogging and posting recipes so you don’t have to worry about that. I would love to find a job I can do alongside my blog and baking endeavors so I am searching and trusting God’s perfect plan.
If you’re a 30-A local, let’s be friends!!
Exactly 2 months until our wedding! Can you tell I am just a little bit excited?
Now back to the good stuff… Chocolate chip cookies. I made the PERFECT chocolate chip cookie for Draper James Blog, “Love, Reese,” and I had to share it on here as well.
It is everything that I want in a chocolate chip cookie. Here is a little interview they did on their blog:
Tell us about this recipe.
I have been making chocolate chip cookies for as long as I can remember. I have made it my mission to find the perfect chocolate chip cookie recipe that combined everything I loved: Slightly crispy on the outside, soft and gooey in the center, bursting with two different types of chocolate and sprinkled with sea salt on top.
The ground oats are the secret ingredient in this recipe, and they make these cookies so special. The best part about this recipe is that you can leave the scooped cookie dough covered in the freezer for up to 2 months so you can whip out some cookies whenever you want!
What do you think is the most common mistake people make when baking cookies?
One mistake a lot of people make when baking cookies is over-mixing the dough. You should add the flour and stir just until combined. Over-mixing the dough produces tough, dense cookies.
Another mistake people can make is over-baking the cookies. Every oven bakes differently, so setting your timer for a few minutes less than what the recipe calls for can ensure you don’t over-bake the cookies.
If you could describe this recipe in three words, what would they be?
Soft, gooey, and irresistible!
This recipe calls for making the dough, scooping it, and placing it in the freezer for a few hours, overnight, or even up to several months. I love having cookie dough balls in my freezer so I can pull a few out and bake them when I need to bring a quick treat to a friend or neighbor. It makes life easier and sweeter.
I scoop mine onto a baking sheet lined with parchment paper and place in the freezer for a few hours to firm up before baking them or else putting them into a gallon size freezer bag.
When ready to bake, simply place the frozen cookie dough a few inches apart on a baking sheet lined with parchment paper.
Now here’s what makes these cookies the greatest. Maldon Sea Salt. Click on that link and go buy it now.
The secret ingredient in these cookies is ground rolled oats which give these cookies a unique flavor and texture. Trust me. It’s worth it.
In Draper James’ Foxy Tie Neck Top, one of their newest arrivals.
I have had the greatest time working for Draper James and sharing some of my favorite recipes with them. I owe it all to the most fabulous photographer, Brooke Glassford of Colorbox Photography. She is amazing and I am so grateful for her!
Also, check out this beautiful kitchen by Jamie Johnston Interiors. It’s the dream kitchen and I want to bake in it every single day. Jamie is the most talented person and she just laughed her new interior design company!
I’d love for you to try out these cookies and let me know what you think!
Chocolate Chip Cookies
Yields 28-30 large cookies
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup salted butter (two sticks), softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
3 cups chocolate chips (I mix semi-sweet with dark chocolate chips)
Maldon sea salt for sprinkling
- Place the rolled oats in a food processor or blender and pulse until fine.
- In a small mixing bowl, add the ground oats, flour, baking soda, baking powder, salt, and cinnamon. Stir or whisk to combine.
- In a medium-sized mixing bowl fitted with a paddle attachment, add softened butter and both sugars. On medium-high speed, cream together for 2-3 minutes or until light and fluffy. Add vanilla extract and eggs and mix until smooth. Scrape down the sides of the bowl and mix once more to combine.
- Add the dry ingredients to the wet ingredients and stir with a spatula, being careful not to over-mix. Stir in both types of chocolate chips and mix until just combined.
- Using a large ice cream scoop, scoop cookie dough onto a baking sheet lined with parchment paper. You are going to freeze this whole baking sheet with the dough so you can place the scoops close together or even touching. Cover with plastic wrap and place the baking sheet with the scoops of dough in the freezer for 2-3 hours or overnight. Place in a gallon sized freezer bag and freeze up to 3 months.
- When ready to bake, preheat the oven to 350°F and line a new baking sheet with parchment paper. Place the frozen dough balls 2 inches apart on the baking sheet, sprinkle with course sea salt and bake for 12-14 minutes. They should be golden brown around the edges but still soft in the middle.
- Place cookies on a cooling rack and enjoy with a cold glass of milk!
Freezing the scooped cookie dough balls in a gallon sized freezer bag makes for the perfect chocolate chip cookie at a moments notice!