The BEST cookie

When pregnant, one is often asked the same questions over and over. When are you due, do you know the sex, how are you feeling, do you have a name yet, any cravings? Here are the answers:

• When are you due? July 12th - scheduled c-section, although the other two came on their own time.
• Do you know the sex? Not now but we will in a few weeks. Not knowing for Ellery and Vaughan truly was one of life's greatest surprises. These days I am thinking girl though -- for the record.
• How are you feeling? I can't complain. I feel pretty darn fantastic. My biggest complaints have been some insomnia (that seems to have passed) and general hip pain when I sleep.
• Do you have a name yet? We have a boy name and have had that for a while now. A girl name is a different story altogether. Still trying to work on that one.
• Any cravings? Not really, but I made this giant cookie with the girls last week and it seemed like the BEST cookie I had ever made. And I am pretty picky about my cookies. The girls loved that they got "pizza" slices of the cookie.

I found this recipe on My Kitchen Cafe -- love that site. The recipe is easy and it really takes no time to whip together. And, since it is one, giant cookie it is less time consuming to make. Also, since you melt the butter you don't have to plan ahead and wait for the butter to get to room temperature. Try it and let me know what you think!

Recipe from My Kitchen Cafe:

*Makes 1 giant cookie

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.

Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.

If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.