Change is good – sometimes it is hard, but in the end, it helps us grow and learn.  I actually look forward to change – most of the time.  There are facets of my life that need to be in a constant state of change, and others that need to hold steady.  For example – I have some friends that feel the need to rearrange the furniture in their homes all the time.  I never know  just where the couch is going to be when I enter the living room.  That would drive me nuts.  Fortunately for my husband, I like to place the furniture once – and unless I have a really good reason – I leave it there.  It’s funny, last summer I decided to rearrange the outside furniture – it had to be done.  The girls came outside, and my younger one actually started crying.  Too much change is hard…good thing she eventually got used to it, just like I told her she would. At work, I need change.  I am always looking for the next shake-up.  It actually keeps things interesting – because I have a history of getting bored pretty easily.  Fortunately I work at the right company, because things are always changing.  You just have to blink, and everything turns upside down.  We use the word agile a lot – I love that word, it is a delicate version of the word change.  It makes it seem elegant, in a very smooth way.  I’m sure the next time one of my daughters throws a fit about things being off – if I ask them to be agile, they will instantly calm down. Another part of my life that needs constant change – is food.  I almost never make the same dish twice – and if I do, it is an exceptional recipe.  Last night I made refrigerator casserole – I just took everything from the refrigerator that I had to use up – put it into a pan with some rice, and made a delicious meal.  My husband loved it – and asked if we would ever have it again.  I laughed. Chocolate chip cookies are a staple – yet I always seem to find one more version that I have to try.  This recipe from Cooking Light was no exception.  Brown butter…now seriously, how can that be anything but amazing?  Let me tell you – these were just about the best chocolate chip cookies I have ever made.  Let alone the fact that one of these babies had less than 100 calories a piece.  I promise you these will be made again – that is until I find an even better recipe.  So – go change something in your life – not everything, but try for something new every day.  It will keep you on your toes – and you might even end up with something better than you started with.  What a novel idea.

Ingredients

• 6 tablespoons unsalted butter
• 2 tablespoons canola oil
• 5.6 ounces all-purpose flour (about 1 1/4 cups)
• 3.3 ounces whole-wheat flour (about 3/4 cup)
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup packed light brown sugar
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2  large eggs, lightly beaten
• 1/2 cup semisweet chocolate chips
• 1/3 cup dark chocolate chips (such as Hershey’s Special Dark)

Preparation

Preheat oven to 375°. Heat butter in a small saucepan over medium heat; cook 5 minutes or until browned. Remove from heat; add oil. Set aside to cool. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt, stirring with a whisk. Place butter mixture and sugars in a large bowl; beat with a mixer at medium speed until combined. Add vanilla and eggs; beat until well blended. Add flour mixture, beating at low speed until just combined. Stir in chocolate chips. Drop by level tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake 12 minutes or until bottoms of cookies just begin to brown. Cool slightly.

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