I just wrote a whole post that amounted, well, the feeling expressed in the above picture. I wrote it, felt it, and deleted it. For while some believe that my blog is like my confessional, that is far, far, like galaxy far far away, far from true. I share a lot that is true, but I keep a lot for myself too. I like to think I keep a good balance. I like to write out things to get them off my chest, let my feelings flow and truly examine my own thoughts, but that doesn't mean everything written needs to be shared. That is what the delete key is for. (Ok, that's what my journal is for, but you get my point). So instead, you can just imagine a good guttural howl coming from the picture above and then move on to cookies.

Because that is what I do, I get mad and then make cookies. And watch videos of baby pygmy goats. 

I wasn't in the mood to go completely original on the recipe so I took a recipe I found in a Seattle Times article and incorporated my own flour blend into it instead of the suggested flour blend. I also added a combination of peanut butter chip and chocolate chips. I think I like to make cookies so I can eat copious amounts of cookie dough. Often times, like today, I eat so much cookie dough, I have absolutely no interest in the cookies themselves. But that's okay, I like to share. Also, I think I just like to use my new Kitchenaid standing mixer that the Baker got for "me" for my birthday. You can get one here: Buy Now , if you don't have one, yeah its a big purchase but I can't imagine life without one now.

Makes about 3 dozen
1 teaspoon baking soda
½ teaspoon salt
3/4 cup (11/2 sticks) butter, softened
1/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
2 teaspoons vanilla
1/2 (12-ounce) bag gluten-free chocolate chips
3/4 bag peanut butter chips.
1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
2. Whisk together flour, baking soda and salt.
3. In a standing mixer, beat together on medium speed butter and sugars until a thick paste forms, about 1 minute. Add eggs, 1 at a time, mixing well after each addition. Add dry ingredients and vanilla; mix until a dough forms. Stir in gluten-free chocolate chips with a wooden spoon.
4. Drop rounded tablespoonfuls of dough about 2 inches apart onto cookie sheets.
5. Bake for 10 to 12 minutes or until golden brown.
6. Remove sheet from oven and place on a wire rack to cool for 3 to 5 minutes, then transfer cookies directly onto rack to cool completely. While first sheet is cooling, bake the second sheet of cookies. Store cookies in an airtight container.
Adapted From, Easy Gluten-Free Baking, by Elizabeth Barbone (c) 2009, St. Louis Post-Dispatch.

And just in case you don't believe me about the baby pygmy goats: