Y’all, I’m so excited! Today is the first day of autumn. Here in Kansas, this season means crisp temperatures, sunsets painted of pinks and oranges, vibrant hues of red, orange, and yellow leaves, and more time spent outdoors. As I stepped outside last night, I breathed in deeply. It’s that unmistakable autumn smell of someone burning leaves. I praise the Lord for His amazing gift of seasons. “Blessed be the name of God for ever and ever: for wisdom and might are his: And he changeth the times and the seasons … ” (Daniel 2:19-20).
I’m deep in editing my new book. I am grateful for your prayers as I press toward the end. God has been abundantly gracious to me during this busy season!
With autumn also comes cozy times of baking. Why not spend one-on-one time with a little and bake chocolate chip cookies together?
The Best Chocolate Chip Cookie
Yields: 20-22 cookies
3/4 cup butter (room temperature)
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg (room temperature)
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semisweet chocolate chips
Heat oven to 350°. Beat room temperature butter for 1 min. Then add brown sugar and cream with butter until light and fluffy. Then add milk and vanilla. Beat at medium speed until well blended. Beat in egg. Combine flour, salt, and baking soda in a separate bowl and then mix into butter-sugar mixture until just blended. Stir in chocolate chips. Drop dough by spoonfuls onto ungreased cookie sheets.
Bake 7-12 minutes until the desired doneness. Cool on cookie sheets for 2 minutes before removing to cooling racks. Enjoy!
“And God said, Let there be lights in the firmament of the heaven to
divide the day from the night; and let them be for signs, and for
seasons, and for days, and years.”