Saturday, August 13, 2011

No BS Cookie Dough

Some friends of B and I's hosted a dinner last night, and while I was in the kitchen watching the wife through together an impromptu tziki sauce (yum), I noticed a funny little note taped to the inside of her cupboard. For her (now) husband's birthday she had given him a batch of homemade cookies every month for a year, with little month pull tabs to count off every time the batch was made.

And that made me think... I love cookies and wish that I had a good go to recipe that was simple and didn't require a lot of ingredients, so that whenever the mood struck me I could just whip up a batch.

This morning I set off to my local coffee shop, which has the best vegan cookies I've ever had (ok, the only vegan cookies I've ever had), and while I didn't get one (they also have the best breakfast burritos I've ever had, and those always win out) it got me to thinking what I would want my go to cookie dough to taste like. And then I remembered a time that I made honey based cookies instead of brown sugar based cookies. And then I was sold on my go to cookie dough.

I'm not a big fan of brown sugar. I think that it is a really over powering flavor, and also I hate that it dries out so fast and makes it had for me to keep a stock pile for on the fly cooking. So here's a new recipe for cookie dough for you all to try.

Please note that when your reading the recipe I've included measurements of everything because... we'll baking is a science... but I didn't exactly follow all of them. As our cooking together experience goes on you'll learn a few things about my measuring techniques, especially that I don't like to measure some ingredients (like extracts, spices, anything especially tasty, ect). So I'll include all measurements for those of you that like to stick by the rules, but will also indicate when I think you should just pour till it feels good, for those of you that like to blaze your own path.

No BS Cookie Dough

2 1/2 c. Flour
2 Eggs
1 tsp or till it feels good Vanilla Extract
1 c. White Sugar
2 tbs Honey ( I used clover, but bet any would be good)
1 1/4 c. Butter (I used salted, as this is what I had. But if I had used unsalted I may have added 3/4 tsp Salt)
6 0z or till it feels good Your choice of Mix Ins ( I used M&Ms to beat a craving, but you could use just about anything, as the cookies have a very soft taste and wouldn't overpower nuts, fruit, chips, ect)

Preheat oven to 380. Cream together butter, sugar and honey. Stir in eggs and vanilla. Add the flour and baking soda. Mix in your mix ins.

Place teaspoon sized balls of dough about 1 1/2 to 2 inches apart (these cookies don't spread much, so don't be too worried about it). Bake for 10 minutes, rotating 1/2 way through.

Yields about 50 small cookies.

Monday, August 8, 2011


There are those in this Internet world that don't believe that cheese makes everything better.

To those I say, please leave this blog. Please leave now.

Carrie is right to say that we've been away for too long, cooking but not blogging. Cooking glorious things and then scarffing them down before we could take a picture. But that's all about to change.

I've got pretty lofty plans for Christmas for the fam this year, and they include a pretty little book with a whole bunch of glossy pictures of food that would make your mouth water. And it turns out that it's already August, so... I should probably get started on that.

So here we go. Let's get to cooking.