It’s been months since I baked any chocolate chip cookies. (And even then, the results weren’t quite up to my standards. I need to revisit that molasses chocolate chip cookie recipe one of these days.) On one hand, this is a good thing because it keeps me from eating unhealthy baked goods and wrecking whatever decent dietary habits I’ve established this year. But on the other hand, I don’t have any delicious recipes to post on Fridays! Also, no cookies makes my co-workers grumpy. Granted, we eat our weight in Oreos every time we have an event, but it’s just not the same as homemade treats. So this week I’m going to do some baking. I’m going to DC next week so I promised to make some chocolate chip cookies to share with my East Coast co-workers. They need a little pick-me-up after digging themselves out after their recent snowstorm! (Speaking of that, I am so thankful that I’m flying out there this weekend rather than last weekend. This Florida/California girl does not have the right clothes, shoes, or attitude to handle large amounts of snow.) I am planning to whip up three batches of cookies before my flight on Saturday – 1) brown butter and bacon chocolate chip cookies, 2) classic chocolate chip cookies with a little bacon fat (procured from cooking the bacon for batch #1), and 3) rum soaked cherry chocolate chip cookies (similar to a batch I made with bourbon last year). Don’t those sound great? And making double batches of each means I can leave some cookies behind for my West Coast co-workers as well. Everyone wins! Except maybe my waistline. It’s worth it, though!