Today we're making Wally Amos Perfect Chocolate chip cookies U two's best for creative things.

It's cooking and crap fasting.

Hey, kids.

It is a fact that Scott loves chocolate chip cookies.

But the matter of the fact of the matter here is that, you know, because I'm continuing having to provide you home with a recipes, have a hard time making him the same chocolate chip, press it twice and he says, I just want plain chocolate chip cookies I'm like, but I can't film that.

And I know that you other creators can totally understand what I am saying here.

So I start off with pound or four sticks of room temperature butter.

We have four eggs.

You know what?

I probably shouldn't have even put it down because we're just gonna blend all of it all at the same time.

And then we have two teaspoons of vanilla extract.

One two.

Yeah, I over like that very much.

Two teaspoons of baking soda and one teaspoon of salt, and then I have one and 1/2 cups of white granulated sugar and one and 1/2 cups of brown sugar.

I did pack that and that just means that it's packed into the cup.

Nice and tight.

Last but not least, yes, I know this is a liquid measuring cup, but I did measure it in a regular measuring cup.

And this is four and 1/2 cups of all purpose flour.

And so now you see why I dug out the stand mixer?

Because this is quite a bit of things to add in.

We're gonna start off very slow.

There you go.

Even though you start slow, you still get the hoof on.

We're going to continue to nexus until it's all will incorporated.

And then we're gonna come back and add the real goods.

Now that everything is incorporated, we are going to put in eight ounces of macadamia nuts.

Now we're not quite sure what the eight ounces of come out too, but six ounces is one and 1/2 cups of nuts.

So that was a partial bag.

And here's a whole bag and we're gonna put in three cups for 36 ounces of that's three bags.

My bad one, too.

And I'm gonna have to go find another bag.

I'll be right back.

And three, it's a good thing I keep a lot of them on hand, right Whenever they will.

Until I pick up a crap load of, um, Now we're gonna I have to do this by hands very nicely.

I'm gonna probably switch this into a bigger bowl just because And, uh, we're doing this because we don't want the chocolate chips to break up and cause the batter to become brown.

All right, so I'm just gonna incorporate this all really well.

And basically, what we're gonna do is we're gonna put it into an airtight container, and we are going to refrigerate this for 24 hours before we bake it.

I know.

Slow torture, right?

So I'll be back tomorrow.

So one of the things about famous Amos cookies are that they're very small, and they're very brown.

So I preheated my, um, into 325 degrees.

I use this really, really cool scooping.

Cut.

Um, Mrs Fields scooper that my friend Adriana isn't being, and I use the smaller side so little bit about a tea spoon size.

And it'll make about 300 of these sized cookies, cause this is a big, old thing of, um, cookie dough.

I will probably make them a lot bigger than this, though, to save the time.

But this is about the size that they run.

So and these go for 10 minutes.

BASEketball.

15 minutes to cook, but they look perfect.

And we're gonna have a taste test by the boys in the family.

What do you think?

Yummy.

Right?

Really yummy.

I'm very impressed.

You like it?

Is it a thumb's up?

Let me see the thumbs up.

Okay, Go ahead and tell them.

Give them the ending of the video.

Okay?

Smashed.

Smashed.

That light like button Peace out piece.

Wait.

I have to say good bye.