Things I love...
Jesus. Above all.
Peanut butter cups.
Peanut butter and pretzels. Together.
Colorful polka dots. Especially on bowls.
Emma Bridgewater's Black Toast Collection
Definitely THIS store.
Okay, pretty much anything British.
Historical Romance novels.
Janet Evanovich Novels.
Big, juicy cheeseburgers.
The sky right before a really heavy summer thunderstorm.
Vibrant rainbows after a really heavy summer thunderstorm.
Old Victorian homes.
My bed after a much needed vacation.
The smell of wood burning upon walking outside on a cold night.
Ooey-gooey stick-to-ya-ribs homemade macaroni and cheese.
Looking up at the night sky.
A good cup of tea.
The smell of cookies baking in the oven.
Basically all cookies in general. Raw or baked.
And these cookies.
With a cold glass of milk.
Life is so good.
WHITE CHOCOLATE AND LEMON CHIP RASPBERRY COOKIES
1 cup unsalted butter, at room temperature
1 cup granulated sugar
¾ cup brown sugar, packed
2¼ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon pure vanilla extract
¾ teaspoon raspberry oil* or 1 teaspoon raspberry extract
1 cup lemon baking chips
1 cup white chocolate chips
*I love and swear by LorAnn Oils. These are sold in stores like Bulk Barn (in Canada) or specialty bake shops. If you can't find these, you can use raspberry extract such as McCormick.
Preheat oven to 350ºF. Prepare cookie sheets with silicone mats or parchment paper.
In a mixing bowl, combine flour, baking soda, and salt together. Set aside.
In a large mixing bowl, cream together butter and sugars. Add in eggs, one at a time, until well blended. Add in vanilla and raspberry oil or extract. Using a wooden spoon or spatula, stir in white chocolate and lemon chips.
Using a medium ice cream scoop with a retractable mechanism, place cookie dough on prepared cookie sheets about 2 inches apart.
Bake for 10 minutes. Remove cookies from oven and transfer to a wire rack to cool completely.