Chocolate chip cookies are a classic. You’re mixing butter, sugar and chocolate together! What could be better? These little bits of heaven are perfect to make all year round, but they are even better during the winter months. You can make a cold dreary day 10 times better with these! They are warm, gooey and so delicious.

I learned this recipe by heart when I was in sixth grade — thank you, Betty Crocker — and I have been making them ever since. Over the years I have added my own twists to the recipe, but feel free to add whatever you want.

Ingredients:

¾ cup granulated sugar

¾ cup packed brown sugar

½ cup butter or margarine

½ cup coconut oil

1 tsp. Vanilla extract

½ tsp salt

2 large eggs

2 ¾ cups of self rising flour

2 cups of semi-sweet chocolate chips

You might be staring at this recipe and wondering, “why the coconut oil?” Well, it actually, believe it or not, makes the cookies a bit fluffier and a little bigger. And if you think about it, it does kinda make it a bit healthier right? Don’t fact-check me.

Betty Crocker may not approve of me changing up her recipe, but it has been scientifically proven to be a crowd pleaser! Again, don’t fact-check me.

Directions:

• Combine your wet ingredients and your dry ingredients in separate bowls. Yes, you need to have access to at least two bowls for this recipe.
• Once both mixtures are put together, combine them and mix well. This is where a mixer might come in handy, but you could also just use a spoon and call it Arm Day. If the mixture seems really sticky, add a bit more flour.
• Take a tablespoon (or whatever spoon you may have) and scoop little balls of dough onto your parchment paper lined cookie sheet. If you live in a dorm, your front desk probably has baking sheets available for rent.
• Bake your creations at 350 degrees for 10 to 12 minutes.
• Take them out and set them on a cooling rack or just a couple sheets of paper towel. They’ll probably be soft at first, but they’ll firm up as they cool.
• Let them cool for a bit so you don’t burn your mouth off, and enjoy with a tall glass of milk!

Congratulate yourself! You just made cookies from scratch; no baking mix was harmed in the making of these cookies! Maybe you should post a picture of them to Instagram to celebrate. Or you can just share them with your friends or loved ones.

Typically these don’t last very long; it’s very hard to not give into temptation. But if they last any longer than a couple hours, they are typically good for up to about 4 days in a nicely sealed bag or container.

These coconut-chocolate cookies are sure to make your cold winter day much warmer, and they will make you one happy camper.