Chewy Chocolate Chip Cookies | Oven Roasted Chicken | Pasta Salad – Laura Will – Scratch Made Simple

This Scratch Made Simple episode is all about easy, classic comfort food recipes. Once you taste these chocolate chip cookies, you will be hooked on this recipe for life. Be prepared to get asked for the recipe any time you bring them to a party! And if you’re looking for a quick and tasty week-night dinner solution, my oven roasted chicken is just the ticket! From my kitchen to yours, I hope you enjoy these dishes.

Keep it fun. Keep it simple!


~Ingredients ~
1 package of 5 drumsticks
1 package of 5 chicken thighs
1/4 cup of vegetable oil (canola oil or EVOO are completely fine for this as well)
2 teaspoons sea salt (or whichever salt you prefer)
2 teaspoons fresh cracked black pepper
2 teaspoons granulated onion powder
2 teaspoons granulated garlic powder
2 teaspoons thyme (fresh or dried)

Preheat your oven to 450 degrees. Pour 1/4 cup of oil in the bottom of a standard 9×3 glass pirex baking dish. Place all of your chicken in the glass pan skin-side UP. Evenly sprinkle 1 teaspoon of each spice from the ingredients list on top of your chicken. Using tongs, flip your chicken over skin-side DOWN and evenly sprinkle the other teaspoon of your spices on the other side of your chicken. Roast your chicken at 450 degrees for 20 minutes. Pull your chicken out when the timer goes off, and flip your chicken back to skin-side UP. Put your chicken back in the oven for 25 more minutes. Let your chicken rest for at least 5-10 minutes at room temperature to ensure all of the juices remain exactly where you want them–in your tasty chicken legs & thighs!


1 1/2 sticks melted butter
1 egg
1 egg yolk
1 cup brown sugar
1/2 cup white granulated sugar
1 Tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/4 cups all-purpose flour
2 cups semi-sweet chocolate chips

Cream together sugar and melted butter in mixer for about 30 seconds to one minute, add in eggs, and vanilla until all ingredients are incorporated. Stir in flour, salt, baking soda. Once dough forms, stir in chocolate chips until they are just incorporated–no need to over mix.

Smaller cookies : Use a melon scooper sized ice cream scooper with a heaping scoop, roll a ball, and then flatten out on a pan with hand in shape of a cookie. Bake @ 325 degrees for 15 minutes.

Bakery size cookies: Use a 1/4 dry cup for scooping with a heaping scoop (they should be the size of a small hamburger patty). Bake @ 325 degrees for 18-21 minutes.

To get more complete recipes with instructions and measurements, check out my Facebook page 😀


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