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Sqaud mode is goated with the boys playing by yourself can be very boring if you get trolled by people grabbing you, all in all on sale for 10 bucks this was a good grab and great pick in the rotation for the boys for now.

The game is ok but these cookies slap,
Vintage chocolate chip cookies

Ingredients
150g salted butter, softened
80g light brown muscovado sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
200g plain chocolate chips or chunks
Method
STEP 1
Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.

STEP 2
Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.

STEP 3
Beat in 2 tsp vanilla extract and 1 large egg.

STEP 4
Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.

STEP 5
Add 200g plain chocolate chips or chunks and stir well.

STEP 6
Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.

STEP 7
Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

STEP 8
Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

RECIPE TIPS
FREEZING THE BISCUITS
If you’ve frozen the biscuits, take them out and arrange them on a lined baking sheet. Once defrosted, pop them in a medium oven 190C/170 fan/gas mark 5 and heat for 2-3 mins to crisp up. Don’t leave them too long or they’ll dry out.
STORING DOUGH
You can keep the uncooked dough in a sealed container in the fridge for up to two weeks. Simply take some out, dollop on a lined baking tray and allow to come up to room temperature for 5 mins before baking.

If your looking for a review on this game you've come to the wrong place, but if your looking for an outstanding pie recipe you've come to the right place.

Ingredients:
1. 6 tablespoons unsalted butter
2. 1/2 cup white sugar
3. 1/2 cup brown sugar
4. 1/4 cup water
5. 1/4 teaspoon cinnamon
6. 1 pinch salt
7. 5 apples - peeled, cored and sliced
8. 1 pastry for double-crust pie

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
3. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
4. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
5. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
6. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.