{"id":13327,"date":"2010-09-20T22:35:41","date_gmt":"2010-09-21T02:35:41","guid":{"rendered":"http:\/\/thehappyhousewife.com\/?p=13327"},"modified":"2020-01-23T09:46:25","modified_gmt":"2020-01-23T14:46:25","slug":"the-18000-cookie","status":"publish","type":"post","link":"https:\/\/thehappyhousewife.com\/cooking\/the-18000-cookie\/","title":{"rendered":"The $18,000 Cookie"},"content":{"rendered":"

The following is a guest post from my friend Lauren. You might remember her from a few weeks back when she guest posted about a little contest she had entered. She has returned with an update and a recipe!<\/em><\/p>\n

Let it be said that when the readers of The Happy Housewife rally, they RALLY. No sooner did Toni raise the alarm that our little video needed your votes than you\u2019d helped propel us from third place to first—a spot we never left. Thanks to the support of friends like you, we WON the grand prize!<\/p>\n

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Now, to thank you for all of your votes and well wishes, I am revealing my Super-Duper-Top-Secret-Uber-Fabulous Chocolate Chip Cookie recipe<\/strong>, recently extracted from its secure underground vault. I say \u201cmy\u201d recipe in the Christopher Columbus sense: my discovery didn\u2019t originate with me, but I knew a good thing when I found it ten years ago. Countless batches and thousands of calories later, they are a staple in our house—at least, when I can keep them in our house. Usually half the dough disappears before it even makes it to the cookie sheet.<\/p>\n

One word of advice: only bake as many as you can eat within 48 hours, since by the second day they start to dry out. Super-duper-uber-fabulousness is fleeting, after all, when it comes to cookies.<\/p>\n

But not when it comes to you.<\/em><\/p>\n

\"Lauren's<\/p>\n

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Lauren's Thank-You Chocolate Chip Cookies<\/h2>\n
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Author: <\/span>Toni Anderson<\/span><\/div>\n\n\n

Ingredients<\/h3>