Chocolate-chip Cookies

What is the deal with chocolate-chip cookies? I swear there are like a billion different recipes out there for them; everyone makes them slightly differently. Some people like them chewy, some like them flaky, some like them crunchy, some like them doughy, and then there are the few that like them burnt. There seems to be a recipe for every preference.

When I was in 7th grade I had a home economics class where we cooked simple recipes, sewed things, and did other domestic stuff that I don't really remember. This is where I starting making chocolate-chip cookies the way I've made them for the last 12 years. I remember the first time I made this recipe in school I couldn't believe how good they tasted. I took the recipe home and started to make them for my family. My mom like to bake occasionally, but even still I liked to bake cookies so much it became my sole responsibility to make cookies whenever necessary. I would make that recipe, and I also had a few other specialties that we all loved. But, I had especially perfected this recipe to the point that I could pump out perfectly delicious cookies almost every time. When switching between altitudes I didn't have to worry: I knew if the dough was right by touching it after everything was mixed.

As I got older, so did my younger siblings. Nate especially would request my cookies. When I was in college and would come over on Sundays for dinner he would always say, "Lets make cookies," as he raised his eyebrows and nodded his head. I went on my mission and started making these cookies for members, investigators, and of course, Elders. They were always a hit. Because of the lower altitude in Texas these cookies were even better. I don't know how it happens but they were soooo good. Just sayin'. Anyways, this is where my cookie story ends: when I got home from my mission the higher altitude totally threw my recipe off I couldn't remember exactly how much flour I normally used in Utah and it took me quite a long time to get it right, especially because I wasn't making them as often. Until recently, I hadn't really figured it out since leaving Texas (that was two years ago btw...). The past few months Sean has been requesting cookies more and more and finally I have regained my ability to perfect this recipe. We have also learned that between the two of us, we prefer them made slightly differently. I like them to be doughy, but also flaky. He likes them doughy and chewy.

So here's my recipe:
1 stick butter at room temperature or slightly colder (This is important. If it's melted it will mess up the cookies.)
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla
1 and 1/4 cups flour plus about 3 tablespoons
1/2 tsp baking soda
1/2 tsp salt
1/2 cup oatmeal
chocolate chips

Sean's recipe:
1 stick butter at room temperature or slightly colder
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 cup oatmeal
chocolate chips

The only thing all cookies seem to have in common is the order in which you add the ingredients. So you cream the butter and sugar first. Add the egg and vanilla. Beat really well! Make it fluffy, people! Blend in flour, baking soda, salt, and oatmeal. Then, with a spoon, mix in as many chocolate chips as you feel is necessary. I never measure that. :) Bake at 350 degress for 9-10 minutes, unless of course you like them crunchy or burnt.

So now I've shared MY recipe. And I'm pretty sure that for the rest of my life I will always make chocolate-chip cookies this way. I look forward to the day when my kids recognize that these specific cookies are the ones their mama makes. It will always give them a good reason to come home.