For years, I’ve had a yellowing piece of paper neatly secured via magnet to my refrigerator. From its first home on a janky college refrigerator to a slightly more respectable one now, it has traveled with me through the years. Its contents as sacred as the classic Coca Cola recipe, worthy of the same security and attention surrounding one of the Crown jewels in the tower of London, or the Holy Grail in Indiana Jones and the Last Crusade. It is… my grandmother’s chocolate chip cookie recipe.
We leapfrogged past the avocado toast phase and into our own new fad… Avocado flatbreads.
Just kidding, I don’t think those two are all that different. Buuuuuut our version is larger, more exotic, and deliciously satisfying with room for all sorts of tasty toppings. And it’s the perfect quick and easy breakfast to treat yourself to on a slow Saturday morning, so I’m going to deem it triumphant.
Swimsuit season is here, short shorts are filling the stores, and blogs across the internet are posting light, summery salads day in and day out. And I’m over here grabbing butter by the pound-full to whip into Funfetti cookies. Awwwwwyesssss.