I have a confession to make- I’ve perfected a recipe for a mini-batch of chocolate chip cookies. Since, I am absolutely powerless to a batch of freshly baked cookies sitting around, and more powerless to extra frozen cookie dough sitting in the freezer, for awhile, I’d resigned myself to only baking cookies to share.

But there are afternoons when kids wake up early from their naps, or when the crispness in the air begs for cocoa and a warm, chocolate-y treat, when making homemade chocolate chip cookies is really the only logical thing to do.

For occasions such as these, I’ve modified a recipe to make either eight chocolate chip cookies or six chocolate chip cookies with some bountiful dough sampling- enough for the kids to each have a cookie, me to have two cookies and still have a couple left over for Adam. Perfection I tell you.

In the chance that you are needing single-serving-sized batches of chocolate chip cookies as well, I thought I’d share the recipe.

INGREDIENTS

1/4 c butter flavored crisco

1/4 c sugar

1/2 T milk

1/2 T vanilla

1 egg white

1/3 c + 1/4 c flour (I know it’s weird to measure like this- 7/12 cups is such a weird measurement that I just add 1/3 cup and 1/4 cup flour)

1/2 t salt (not quite full)

1/4 t baking soda

1/3 c chocolate chips

1/3 c walnuts or pecans (optional)

DIRECTIONS

Cream the sugar and Crisco for a few minutes (just keep mixing until it’s almost white and fluffy). Add milk, vanilla and egg white and blend. Mix in flour, salt and baking soda. Add chocolate chips and blend. Bake for 10 minutes at 375. ENJOY.

Sometimes knowledge is not power- it’s just extra calories. This is certainly the case here. But they are de-licious extra calories, and perfect for fall afternoons.