As you’ll see, I offer up some recipe leeway to get it just right — and by all means, feel free to tinker: add some oats and raisins, for instance, or stir in a half tablespoon of almond or peanut butter. If you like bananas, why not just go jump off a cliff and do the rest of us a favor? Because no one likes bananas in their cookies. No one. But some walnuts or even caramel chips would be ok.
Despite being super delicious, the cool thing about these is that the kiddos can do them all by their lonesomes. (Can you pluralize lonesome? Huh.)
So offer up the guide, step back, and rejoice in the fact that someone else is making you cookies. Unless they have bananas in them.
- Melt your butter in your mug.
- Add your sugars and your salt and stir.
- Now add your egg yolk and vanilla and then stir some more. You should be in smell heaven right about now.
- Flour. This causes all manner of debate in our house. I say just about nearly 4 tablespoons, while my wife prefers a little less. So add in somewhere between 3 or 4 tablespoons of flour and stir it around until you think it resembles cookie dough. I like my cookie slightly denser, so I always add close to 4. My wife prefers less tasty cookies, so she uses even less. But no less than 3 tablespoons. We’re agreed on that. Tinker around a bit with the recipe to get your own flour proportions just right. I know, tough work.
- Now add your chocolate chips and stir. Use as many as you like or as little as you like. (If it’s late and I want the girls to go to bed sometime in the near future, I only let them use, say, a tablespoon of chips, and it works just fine.)
- Now, microwave. I recommend 45 seconds. My wife recommends 40 seconds. Again, household debate. The cookie will appear almost wet and sheeny after 45 seconds and you’ll think it’s not done, perhaps. But it is.
- So now you have a cookie in a mug and very little mess to clean up. If you’d like, add a couple dollops of ice cream and enjoy the front row seats to delicious.