Hello, Hump Day!

Hiya, Wednesday! We love 'second week Wednesdays,' because they mean that Dada will be home to us in just a few short days, and -- let's face it -- everything is a lot more fun when our family is whole. 

This week so far, some of us wore mermaid costumes for the great majority of our waking hours (sorry to disappoint, but "some of us" = Maile). We made pumpkin chocolate chip cookies. We explored Hudson Gardens (the best time of year to meander this lovely, free! venue). We ate too many biscuits (with copious amounts of gravy) for breakfast. This week has been good.

Other plans include a girls date with our friend Shea, a yard sale with neighbors (so exciting, I know), and some new material for Real Oilfield Wives. 

Here's to the rest of the week! Hope yours is fab!

PS - We have a beautiful Instagram giveaway going on right now, with sponsor Little Starling. Enter here!

Can't Stop, Won't Stop: Lemon White Chocolate Chip Cookies

My friend Shea is one of the best bakers around. In fact, I'm pretty sure she and my younger sister Emily should have a bake-off. (I'll work on that.) I'd been begging Shea to make me some of these cookies after she posted a teaser photo on Instagram awhile back, and when we announced our exciting news, she did just that. And because I have no shame, I ate three in a row in the parking lot of the zoo. True story.

These lemony goodies have just enough crunch on the outside, and are perfectly chewy on the inside. Basically, the perfect cookie. And Shea has agreed to share this recipe with y'all, too. Hallelujah, and enjoy!

You'll Need

• 3/4 cup all-purpose flour
• 3/4 cup white whole wheat flour
• 1 1/2 tsp corn starch
• 3/4 tsp baking soda
• 1/2 tsp salt
• dash of cinnamon
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 stick = 1/2 cup butter, room temperature
• 1/4 cup coconut oil, melted and cooled slightly
• 1 egg
• 1 tbsp lemon juice (Shea used a lemon from her Meyer lemon tree!)
• 1/4 tsp vanilla
• zest of one lemon
• 1 3/4 cup white chocolate chips

Step by Step

1. Preheat oven to 375 F.
2. Combine in a small bowl: flours, corn starch, baking soda, salt, cinnamon. 
3. In a large bowl, or using a stand mixer, beat butter, oil, and sugars until creamy.
4. Beat in egg, then lemon juice and vanilla.
5. Gradually add the dry mixture to the wet ingredients and combine.
6. Gently stir in chips and zest. 
7. Chill dough in the refrigerator for at least 30 minutes.
8. Scoop dough out in small, evenly shaped balls, flattening the top slightly, and place onto a nonstick cookie sheet.
9. Bake for 7-11 minutes, or until golden brown.

xo