Recently I had a very interesting (and scary) health incident.  I am one of those fortunate people who have a “Direct Access” Physician, so he is always available to us (almost always personally), and I am able to drop in his office anytime.  If he’s not busy we sing show tunes together or talk about Politics.  A few weeks ago, I took him a little birthday gift (the standard gift from me:  FOOD).  Specifically, it was Coconut Thai Chicken Soup–but for this offering, let’s just call it cookies.  As we were chatting, Dr. Mike looked at my right forearm and asked, “What’s that on your arm?”  I glanced at an old mole I’ve been looking at for about 60 years, and began to wonder if indeed it did look different than it always had, because I really hadn’t noticed.  Hmmmmmmm…..yes it did look a little strange…  He immediately decided to Biopsy it, and did so the next day.  The report came back “suspicious”, and within days I was at a Skin specialist, having surgery to remove a huge chunk of my Miss America arm!   Cutting to the chase:  All reports came back negative, after much prayer, I thanked God for several things:  an observant Doctor, a clean report, the speed with which all this was handled, not to mention the “chance” meeting with Dr. Mike!!  Thus, the subject:  Always take your Dr. Cookies!  (askmehowIknow….)

Now here is a fabulous Chocolate Chip cookie recipe:

WORLD’S BEST CHOCOLATE CHIP COOKIES  (with thanks to Melissa….) (makes MANY cookies!–also, if you bake exactly according to directions, you will get soft and chewy insides, a little crispy edges)

Cream  together 4 sticks ROOM  TEMPERATURE butter (very important),  1-1/2 cups white sugar and two cups brown sugar.

Add to creamed mixture:  2 Tbs. vanilla, 3 beaten eggs, 1- 1/2 tsp. salt and 1-1/2 tsp. baking soda, and mix thoroughly

Mix together and add in 2 or 3 additions:  6 cups flour.  When it’s all mixed, stir in 3 cups chocolate chips.  1 or 2 cups nuts optional.  (I add 1-1/2 cups chopped pecans cause that’s our favorite).

After all above is mixed well, drop in chunks on a greased cookie sheet or a Silpat*.  Bake at 350 degrees for EXACTLY 9 minutes.   Note on cookie sizes:  If you use an ice cream scoop, you will get larger cookies and mostly the same size.  I usually use a melon-baller size scoop, because we like a little smaller cookie.  *Silpat:  If you are not familiar with this fabulous addition to the baking world, get one!  Nothing sticks!  Costco, Target, or any baking store…..maybe even Walmart.  They can go in the dishwasher, and they last a few years.  A great stocking stuffer….ask me how I know….

And, he just happens to have the cutest wife ever, Mary Ellen!