MK's Quadruple Chip Cookies

You guys.

It's like this.  I sometimes feel shallow for spending time writing a food blog. Often, in fact, if I'm being honest.  I feel shallow for spending the enormous amount of time that I do writing recipes for the blog and for contests.  Making dishes.  Taking time to make them look pretty.  Taking pictures.  Editing pictures.  Posting pictures, writing the posts, and then, all the social networking. 

(And I am not even good blogger.  The good bloggers post three times a week or more!) 

I mean, is this blog changing lives?  No. Waistlines, yes.  Lives, not so much.

I sometimes think to myself, "Why are you doing this, Lorie? Why?  Why?"  

But then I think to myself that hobbies are not bad, necessarily, right?

Unless your hobby is robbing banks, then yes.

But if like doing this, why shouldn't I do it?  And why can't this blog, in a very small, teeny, tiny way, maybe possibly do some good in the world?

So I know that I may appear all shallow and stuff on this blog.  I joke about Black Friday shopping and life crises that are NOTHING compared to what other people in this world are going through.  

But I am not as shallow as this blog looks.  I'm not.  Just know that my heart is to give.  So, yes, I normally give a portion of my ad revenue each month to a ministry that provides the basic necessities for survival to people of underdeveloped nations.  (I have a big heart for Africa.)  But I thought that maybe for December, I would donate 100 % of the ad revenue from this blog.  Not that that amount would be significant.  This blog is not a money maker.  But it would be something.

And I thought that maybe you could help by telling two or six friends about Mississippi Kitchen.  To help it grow.  So it can do some good.  Just a thought.  No pressure.

And I also thought that other bloggers might want to do this.  You know, like a blogging-giving challenge.  To give a portion or all of your blogging income if you have one for the month of December.  Wherever you choose.  And do some good in the world.

Because it is the season to give. 

And now for some yummy cookies.  Every time I make my chocolate chip cookies, I fall more in love.  This version is no exception.  I took it to the extreme by adding four different kinds of chips and I totally think it worked.  My sweet little grand-boy, who I'm sorry to say is also a cookie thief, wouldn't leave me alone when I was taking my pictures.

I had a pretty little set-up with a wine glass full of milk and a dessert glass full of cookies, but he came in and confiscated my props like he owned the place. He doesn't understand the importance of what a food blogger does and how much immense pressure I am under until I am able to finish a post and get it out to the masses.  He's kind of selfish like that.

 Here are my notes:

-I did not chill the dough.  I used a medium cookie scoop (i think it was about 2 tablespoons) and also a small one (1 tablespoon), but you could use any size you want.  The larger cookies baked for about 12 minutes in my oven, and the smaller ones for about 10 minutes, but your oven could be different, so just look for golden brown edges.

 -I love cookies that have the wrinkly tops.  These do. Yay!

-Puffy, chewy middles, and slightly crispy edges.

-Let them cool for at least 2 minutes on the baking sheet before transferring to a wire rack.

MK’s Quadruple Chip Cookies

Printable Recipe 1 cup butter, softened to room temperature 3/4 cup granulated sugar 3/4 cup brown sugar 2 eggs 2 teaspoons white vinegar 1 tablespoon vanilla 3 cups all-purpose flour 3/4 teaspoon salt 1 teaspoon baking soda 1 tablespoon cornstarch 3/4 cups each milk chocolate, vanilla, butterscotch, and peanut butter chips Preheat oven to 350 degrees.  Beat the butter and both sugars until light and fluffy. Add eggs and beat until mixed.  Beat in vinegar and vanilla.  Mix together the flour, salt, baking soda, and cornstarch in a large bowl. Slowly add to batter and mix just until blended. Stir in chips by hand until mixed.  Drop dough onto parchment paper lined baking sheet by a 1-2 tablespoon measure cookie scoop.  Leave about 1-2 inches in between cookies.  Bake 10-12 minutes or until cookies are set and light golden brown around edges.  Cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.   There is a three year old boy somewhere in this picture.