Best chewy oatmeal cookie recipe EVER

Okay.

I love cookies. I just do. Call me Sass the Cookie Monster, I don't care. And I don't really like the super sweet cookies with 3 types of chocolate in them. I like cranberry cookies. Lemon cookies and of course....

Oatmeal cookies. Om nom nom. 

Back when I was in high school, I remember getting a huge oatmeal cookie almost every morning at the cafeteria. It was always fresh and perfectly crispy AND chewy at the same time. Ever since I've left this school (of course, I finished high school almost ten years ago. Omg. I'm getting old...omg...), I was never able to find a cookie that was as yummy. Sooooo I had to attempt re-creating it, if you know what I mean.

There are lots of recipes online for chewy oatmeal cookies but this one is guaranteed to make you go back for more. I finally found the good set of ingrediants to achieve mini, yummy and chewy oatmeal cookies.

Since I have braces, I'm a little bit "MEH" about adding things like walnuts or dried raisins but feel free to add them! However, i did add some flaxseed for a little bit of crunch. Check out the easy recipe below. You can literally make this in 20 minutes if you don't feel like chilling the dough.

Recipe of the week: The revamped quiche Lorraine

I love quiche. I just do. And I'm lactose intolerant, which is kind of a problem in relations to my love for the cheesiest quiche. Last year, I went to Paris and ate the best quiche on the planet at Angelina's and have been trying to re-create it. In other words, I've been attempting to re-live the unforgettable foodgasm I experienced. 

To be quite honest, I was never truly satisfied with the "Sassy quiche". Everyone loved it but there was something missing. It wasn't fluffy enough. Not "Angelina's" enough. Baking is not a joke: I had to remake it at least a dozen of times for me to find the perfect combination for the perfect recipe on top of figuring out how to make my own pie crust. You know the kind of recipe where people are almost crying while eating your meal? Yes. That's what I was looking for. Heck, even I wanted to be teary while eating it. 

I finally got it. There are a few tricks to achieving a quasi perfect quiche, such as too much butter and too much Gruyère cheese. The Gruyère makes all of the difference: It's high price is worth the expenditure because the taste is exquisite. Also, it is extremely important to use iced water (big mistake I used to make, I only used regular, room temperature water) as it keeps the butter intact without melting it. Another little trick of mine is to use either 2 table spoons of Tenderflake shortening or....bacon fat. You heard me: Bacon fat. 

Making your own crust is crucial. The store bought crust is good but nothing beats making your own. There's something about eating a pie made completely from scratch: The satisfaction is indescribable and it is fairly easy to make as long as you follow my specific instructions. You can use that pie for other meals such as meat pie ("tourtière") or French onion tart.

For the filling, I do something which might sound unorthodox...I replace 1 cup of heavy cream by....evaporated milk. Yes yes yes. Don't make that face. I find the taste is...different....In a good way. I can't really describe it but you have to trust me on this one. I've even made it using ONLY Carnation milk and it still turned out pretty good. Also, I caramelize my onions and don't just sautè them. It does take longer but the trick is to do it at the beginning of the recipe so that they cook slowly while you are preparing the crust.

For the pie crust, you will need