Saturday morning, I went to look at some homes with my parents. After that, we met up at Nick’s parents house for some lunch. His dad filled my parents up with delicious chili and bread. I’m pretty sure Ralph won my dad’s heart over after that.
When I got home, I jumped into my pajamas and had dinner with my parents. Nick called me up and asked if I wanted to go to a Christmas party with him. Usually I’d say “no”, becuase it’s hard to get me up after I’ve put my pajamas on, but he would have done it for me. I hate going places empty handed. I ran to the kitchen to bake some cookies. If I had more time and ingredients, I would have put together some Christmas cookies, but I settled for the Trifecta. AND THEY WERE AMAZING! These cookies are so quick. You don’t need to let the dough sit in the fridge, there are no funky ingredients, and they are a favorite.
Later on, I got ready for Christmas party number two and headed Uptown to Nick’s apartment. I fell casual and wore jeans. We all headed over to Wes’s for his Christmas party. Wes made homemade eggnog with brandy. It was my first time trying homemade eggnog and it was amazing! Now I want to make my own. (maybe next year)
Trifecta Cookies: Butterscotch, White Chocolate & Chocolate Chip!
Ingredients: *1 1/2 cups all-purpose flour, *1/2 teaspoon baking soda, *1 stick butter, *1/2 cup sugar, *1/2 cup packed brown sugar, *1/4 teaspoon sea salt, *1 1/2 teaspoon vanilla extract, *1/2 cup semi-sweet chocolate chip cookies, *1/2 cup butterscotch chips, and *1/2 cup white chocolate chips.
1.Preheat the oven to 350 degrees. In a side mixing bowl, combine the flour and baking soda.
2. In an electric mixer, cream the butter until smooth and lump free. (3 minutes)
3. Mix in the packed brown sugar, sugar and salt. (1 minute)
4. Add the egg and vanilla. Lightly beat the ingredients together until combined.
5. Slowly add in the flour & baking soda. Mix in the chips.
6. On a greased baking sheet, add heaping tablespoon sized dough balls 1 1/2 inches apart.
7. Bake 8-10 minutes. Keep an eye on them because all ovens cook differently. The edges should be golden brown.
Whenever I make this dough for later use, I wrap it up and keep it in the refrigerator. It’ll last up to one week. If you store it in the freezer, it’ll last up to a month.