I have always been interested in cooking, and when presented with the opportunity to interview one of my teachers about their favorite recipe, I was excited to begin. 

Ms. Postler teaches various English classes at Jackson-Reed, including AP English Language. When I interviewed her, I asked about her favorite recipes; after some pondering, she presented me with her yaki udon and her cookie recipes. 

After attempting to acquire all the ingredients for the udon recipe, I was still short a few and opted to make the cookies. Upon inspecting the ingredients, the only immediate difference I noticed from other recipes I had used in the past was the use of Crisco, an all-vegetable shortening, instead of butter.

Nevertheless, I began, and without a stand mixer, some vigorous and tedious hand mixing was in order. After a few minutes of adding and mixing, I had a soft, pliable, golden-brown dough. I greased the baking sheet, added chocolate chips, and they were off to the oven. The kitchen was instantly filled with a nutty and sweet aroma, much to my mother’s delight. After taking them out of the oven and tasting them, they were crisp with the right amount of sweetness and chocolate distribution. The texture and flavor profile reminded me of Tate’s, a typical grocery store cookie brand. The resemblance was striking; however, this could have been due to me leaving them in the oven for a few extra minutes. Overall I rate the recipe a 9/10  as it is a good recipe, and I enjoyed the cookies.