Have you ever wondered why cookies are called cookies and not bakies or something else? Cooking cookies is almost lyrical and baking cookies kind of sticks in your throat, like badly baked cookies!
But today my wife (a.k.a. "Turkey") is baking up a storm...it's raining COOKIES (well technically it's snowing cookies, since it is below 30℉ outside)! She is a marvel. She finds a recipe, uses the ingredients it calls for, bakes for the time and temp. the recipe calls for, and like magic—COOKIES! Today I am doubly lucky because she is making caramel & chocolate chip—two batches, two flavors. The recipes won't be found here, because they are the ones on the package of Ghirardelli Milk Chocolate Chips & Caramel Baking Chips. Something interesting my wife noted was that the caramel chip recipe called for using twice a much dough per cookie. The result was a much thicker cookie after baking. From my perspective they both tasted great and homemade cookies are right up there with homemade bread on the lusciousness chart! 
P.S.: Have a LOT of milk on hand, it is the natural accompaniment to cookies like these and will go FAST!
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