Now let’s talk about the video because when the coach said where they go in his meat, I was saying whoa and then the secondly how did he get a bag of shit and who is putting tequila in a Gatorade bottle😂
1 cup (2 sticks) unsalted butter, softened1 cup light brown sugar, packed1 cup granulated white sugar2 teaspoons pure vanilla extract2 large eggs, room temperature3 cups all-purpose flour1 teaspoon baking soda½ teaspoon baking powder1 teaspoon sea salt2 cups semi-sweet chocolate chipsInstructionsPreheat and Prep: Heat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.Whisk Dry Ingredients: Whisk the flour, baking soda, baking powder, and sea salt together in a medium bowl. Set aside.Cream Butter and Sugars: Beat the softened butter, brown sugar, and granulated sugar together in a large bowl until the mixture is light and fluffy.Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Beat for about 1 minute until well incorporated.Combine: Gradually stir the dry ingredient mixture into the wet ingredients until just combined. Do not overmix.Fold in Chocolate: Gently fold in the chocolate chips using a spatula.Scoop: Roll the dough into 2-tablespoon-sized balls. Place them 2 inches apart on your prepared baking sheets.Bake: Bake for 8 to 10 minutes. Take them out when the edges are lightly golden but the centers still look soft.Cool: Rest the cookies on the hot baking pan for 5 minutes before transferring them to a wire rack to cool completely.Baking Tips for Perfect TexturesFor Fudgier Centers: Swap out one whole egg for an extra egg yolk. The extra fat increases richness.For Less Spreading: Chill your scooped dough balls in the fridge for 30 to 60 minutes before baking.The Salt Trick: Sprinkle a tiny pinch of flaky sea salt on top of the cookies immediately after they come out of the oven to enhance the chocolate flavor.Are you looking for a specific type of cookie, like gluten-free, vegan, or oatmeal raisin? Let me know so I can share a recipe tailored to your needs!
😂
yay go sooners
I love how he includes the Sooners lately. Even if not always in a positive light.
Now let’s talk about the video because when the coach said where they go in his meat, I was saying whoa and then the secondly how did he get a bag of shit and who is putting tequila in a Gatorade bottle😂
y’all are sleeping on imitation crab, 70 cals and 9g of protein per serving
FACTS🤦🏾♂️🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
“Family Good?!🤨”
😂😂😂😂😂
Bro our coaches are crazy they're we were undefeated with infinite storm bro we're undefeated
The schnapps is crazy
Why did this give me a notification like it is new?
Getting this a repost
Ik this is gonna sound weird i promise im not, hut i know where that field is!
Lolz 😂😆😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
When you're on the ground give his nutts a pound!
Go Bills!
This is BEAUTIFUL. Absolute masterpiece cinema
😂😂😂😂😂😂😂
Bruh you are in Dalton Georgia??????
I get this
From ok
WHERE DOES YOUR CLEAT GO IN IS MEAT IS FUCKING WILD
“When your on the ground, give his balls a pound” 😂😂😂
Mmmm, beer belly and maddog
Hell yeah boomer Sooners
I CANT WAIT FOR FOOTBALL SEASON
damn not the popov
Random cookie recipe
1 cup (2 sticks) unsalted butter, softened1 cup light brown sugar, packed1 cup granulated white sugar2 teaspoons pure vanilla extract2 large eggs, room temperature3 cups all-purpose flour1 teaspoon baking soda½ teaspoon baking powder1 teaspoon sea salt2 cups semi-sweet chocolate chipsInstructionsPreheat and Prep: Heat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.Whisk Dry Ingredients: Whisk the flour, baking soda, baking powder, and sea salt together in a medium bowl. Set aside.Cream Butter and Sugars: Beat the softened butter, brown sugar, and granulated sugar together in a large bowl until the mixture is light and fluffy.Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Beat for about 1 minute until well incorporated.Combine: Gradually stir the dry ingredient mixture into the wet ingredients until just combined. Do not overmix.Fold in Chocolate: Gently fold in the chocolate chips using a spatula.Scoop: Roll the dough into 2-tablespoon-sized balls. Place them 2 inches apart on your prepared baking sheets.Bake: Bake for 8 to 10 minutes. Take them out when the edges are lightly golden but the centers still look soft.Cool: Rest the cookies on the hot baking pan for 5 minutes before transferring them to a wire rack to cool completely.Baking Tips for Perfect TexturesFor Fudgier Centers: Swap out one whole egg for an extra egg yolk. The extra fat increases richness.For Less Spreading: Chill your scooped dough balls in the fridge for 30 to 60 minutes before baking.The Salt Trick: Sprinkle a tiny pinch of flaky sea salt on top of the cookies immediately after they come out of the oven to enhance the chocolate flavor.Are you looking for a specific type of cookie, like gluten-free, vegan, or oatmeal raisin? Let me know so I can share a recipe tailored to your needs!
How I caught that tom pearl reference
The bag of poo is diabolical bro
“Coach it’s sh*t”
“Touché”
eats sh*t
“ew he just ate it”
“*gags* yeah it’s sh*t”
That's how my coach
Ik he has glasses on but you already know that “YEAAHHHHH” was cross eyed
LFO VS RHS 😂
Hey don’t diss on the Sooners that’s my home