Roasted Edamame & Chickpeas

A few years back, my mom had this amazing edamame and chickpea recipe that I LOVED. She never had a recipe or wrote it down, so for several days I have been trying to recreate it. I think I got this recipe as close as I possibly can. It is very simple and doesn’t require a lot of work. I love eating these so much and they are perfect for a snack.


  • chickpeas (I used about a cup)
  • edamame (also about a cup)
  • 2 tbsp olive oil
  • garlic salt (optional)
  • pepper (optional)
  • season salt (optional)



  1. Preheat oven to 400 degrees (F).
  2. Spread the edamame and the chick peas evenly on a slightly greased baking sheet.
  3. Drizzle the olive oil on the edamame and chickpeas. Mix with hands so that they are each coated with olive oil.
  4. Sprinkle any salt/pepper you prefer. (I eyeballed this to make sure I was putting just enough on). Again, mix with hands.
  5. Make sure everything on the baking sheet is even and stick in the oven for 15 minutes.
  6. Flip with spatula and cook another 15 minutes.
  7. Let cool before eating. IMG_6854.JPG

Best Cookie Recipe.. Ever

PSA: I have a recipe for the best cookies you have ever tasted. (I promise)

A few weeks ago, I came across a chocolate chip cookie recipe. I tweaked the original recipe just a tad and it’s safe to say, I made the best cookies I have ever tasted. They are literally the puffiest, softest, chocolatey-est cookies in the entire world.



  1. a stick of salted butter (8 tbsp)
  2. 1/2 cup white sugar
  3. 1/4 cup brown sugar (I used light)
  4. 1 tsp vanilla (sometimes I add a little extra)
  5. 1 egg
  6. 1 1/2 cup all-purpose flour
  7. 1/2 tsp baking soda
  8. 1/4 tsp salt
  9. 3/4 cup chocolate chips (let’s be honest.. I added more than 3/4 cup)



  1. Preheat oven to 350.
  2. Microwave stick of butter for about 40 seconds so it’s melted but not hot.
  3. Beat the butter and sugars together until creamy. (I used electric beaters)
  4. Add vanilla and the egg to the creamy mixture and beat with the beaters for 10-15 seconds. (NO longer than 15 seconds… this ensures the cookies will be soft and puffy)
  5. Add flour, baking soda, and salt and mix with your hands (or wooden spoon). Press all the crumbles into a ball of dough. (If the mixture is sticking to your hands at this point, you can add more flour as needed.)
  6. Add chocolate chips and mix throughout.
  7. Drop dough on a greased baking sheet about 2 inches apart. (12 balls for regular cookies/ 9 balls for large cookies)
  8. Bake 9-11 minutes until the edges look a little golden. (but do NOT overbake)
  9. Let cool for 30 minutes.
  10. Store in an airtight Tupperware container or Ziploc bag. They should stay soft and fresh for a least a week.



  • Never overbake your cookies. That can make your cookies stiff and potentially burn them.
  • I have noticed I get better cookies when I use a greased pan rather than a baking sheet with parchment paper on it.
  • Add more flour by the tablespoon if you happen to notice your dough is really sticking to your hands. If you don’t, your cookies could turn out to be flat.
  • I personally also don’t like when the cookies are flattened (as much), rather than when they are cooked without flattening them.