I know you receive lots of letters everyday over there at the North Pole. I bet it piles up as the Christmas season nears. I've always wondered how you manage to read all of those. You don't happen to have a Ghost Reader, do you Santa?
I am no longer a kid, so you must be wondering why I'm writing you a letter.
You've been making a lot of nice kids happy for as long as anyone can remember. It's high time we return the favor.
Come Christmas eve, will you come by our home? Pretty please?
No, I won't raid your sackful of gifts. But if you'd invite me to come take a peek, I would. Is there something for me? Tee hee!
I would just to invite you for a little midnight snack. I made these for you.
I hope you love mint chocolate chip cookies, I do. Maybe we can share them when you get here. I'd love to hear some of your wild adventures while I wash down the cookies with the glass of yummy cold milk. Oops, I forgot, that was also for you. I'll just get some from the fridge.
Instead of chocolate chips, I used coarsely chopped dark mint chocolate bars. It made the cookies way chunkier. Why dark mint chocolate, you ask? Coz you're special. I even bought the chocolate from the best chocolate cafe in Manila, Chocolate Fire.
Mrs. Field's Chocolate Chip Cookies
(not sure if indeed this recipe is from Mrs. Field's. There's an urban legend that says it's not, but never the less, this cookie recipe rocks!)
1/2 cup butter
1/2 cup brown sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar
1 1/4 cup oatmeal
1 cup flour
1/2 teaspoon baking powder
1 package chocolate chips (6oz)
Cream together butter, sugar, brown sugar. Add egg and vanilla.
Put small amounts of oatmeal in blender; blend until it turns to powder; set aside.
Mix powdered oatmeal, flour, salt, baking powder, and baking soda.
Combine all of the above ingredients except chocolate; mix well.
Add chocolate chips
Make golf ball sized cookies (about 2"), spaced 2" apart.
Bake on an ungreased cookie sheet for 6-8 minutes at 400'F.