Despite mad skills, sometimes your cookies are amazing.
And sometimes not so much.
(Even pro-stars burn cookies occasionally.)
These are a gift for a friend who is going away for a long time. Boyfriend Unit is delivering them in an hour or so.
I will miss you V. Goodbye, goodbye!
So this was ridiculously easy and delicious. I made cookies last night and Boyfriend asked if I would make some cookie bowls.
“What the hell is a cookie bowl? It sounds messy. Why?”
“Please just try it! It’ll be really good.”
“Oh fine.”
(Consume immediately after production, just make as many as needed. Don’t bake in advance.)
Make cookie dough. Press the dough flat, and fit it over an inverted muffin tin.
Bake!
Damn!
Carefully loosen edges with small spatula and you have a cookie bowl!
Add frozen yogurt.
Heat up the delicious caramel sauce wrought from your hard work and tears.
Verdict: OMFG. This was fantastic. I forgot the dough spreads so next time I’d space the dough farther apart on the muffin tin. The flavour of the caramel sauce seems better now that I’ve paired it with something, just trying a spoonful of it plain was a bit meh but on ice cream: WOW. I think this could be astronomically delicious with my hot fudge sauce under the frozen yogurt.
Today was a great day. I met someone I really admire (and got her autograph!), and we have company, Boyfriend’s brother stopped in for a visit. I’m told he is a master of chocolate chip cookies, so I wanted to make something a little different. I started with the chocolate chip cookie recipe my sister taught me, and improvised.
Will these cookies blow him away? Just stay right there, and find out!
Time required: 1 hour
Yields: 2 dozen or so
Total cost if you have none of the ingredients: $42.
Cost per cookie: $1.75
Kitchen implements I used:
Ingredients:
Instructions:
1. Pre-heat oven to 190°C / 375°F.
2. Cream the Crisco and sugar together.
3. In a glass measuring cup combine egg, milk, and vanilla. Beat into sugar.
4. Combine flour, cocoa, salt, cinnamon, and baking soda. Gradually add to wet.
5. Stir in peanut butter and chocolate chips.
6. Roll dough into balls, bake 10 min.
7. Cool cookies in pan for 2 min before transferring to wire rack to cool.
8. Pour some milk and enjoy.
Verdict: These were pretty awesome. Will definitely make these again.
Playlist: The Legend of Zelda – Symphony of the Goddesses
How do you get the Caramilk Bar inside the cookie? Very, very carefully.
I spent today with my cousin J. She kindly provided a recipe for chocolate chip cookies, stuffed with Caramilk bar pieces. Intriguing!
It’s a cutout from a magazine and I’m not sure which magazine it’s from, and it turns out it was in a Longo’s flyer.
Tonight I made a beeline to the store to get Caramilk bars to try these out.
Good to know before you start: This dough is hard to handle.After the dough is prepared, but before the candy pieces are added, chill it in the fridge. I prepared an entire batch of dough but only baked 12 cookies tonight, and by the 9th cookie, as I was shaping it, it began to stick to my hands badly. I recommend baking them in small batches for this reason.
Time required: around 1 hr
Yields: around 36 cookies
Cost per cookies: $1.00
Total cost if you have none of the ingredients: $36.00
Kitchen implements I used:
Ingredients:
Instructions:
1. Pre-heat oven to 177°C / 350°F, centre rack. Line baking tray with parchment paper.
2. In a mixer, beat butter until fluffy.
3. Add both sugars, beat until blended.
4. Beat in eggs, one at a time.
5. Add vanilla. Set mixture aside.
6. In a large bowl, whisk together: flour, baking soda, baking powder, and salt.
7. Stir dry mixture into butter mixture, adding half at a time.
8. Stir in chocolate chips. Place mixture in the fridge for at least 10 min.
No pic for you!
9. Use knife to cut the Caramilk bars apart.
I will not eat the pieces, I will not eat the pieces. I will not, I will, I ... oops.
10. Scoop out dough with a table spoon, roll into a ball. Make a small indent with your fingers, and place one square of Caramilk into the indentation. Pinch the dough up to cover the candy, and roll it through your hands again to smooth it out, then place on tray.
11. Bake 15 min. Cool in pan for 5 minutes before transferring to wire rack.
Cool on rack at least 2 min before eating.
Verdict: Stupendous! Loved this.
The dough is different from what I’m used to, it has a heavy, almost cake-like consistency, and the caramel centre is piping hot. And so good. They were much better than the cookies stuffed with Oreos.
I baked 12 and put the rest of the dough in the fridge. Together with Boyfriend and V we enjoyed them with milk. (These also dunk well!)
Both agreed “These are really good.”
Playlist: 80’s
A few weeks ago I was googling… something, and found a recipe for a chocolate chip cookie, stuffed with an Oreo. Intriguing!
As far as I know, this idea originated on Picky Palate. I decided to stick with my own chocolate chip cookie recipe, and purchased a bag of double stuffed Oreos. (Purchasing factory-made cookies made me feel like a barbarian.)
Making them was fun, and they’re certainly monstrous:
I suspect these cookies might be very popular with the 4:20 crowd.
Not being part of that crowd myself, I was unmoved.
First bite after the cookie had cooled:
Verdict? Boyfriend thoroughly enjoyed them, and so did our friends. But personally I wasn’t wowed.
They certainly added something to my cookies but I’m not convinced that something was good. I’m glad I tried them but doubt I’ll make them again.
The warm creamy centre was tasty, but the Oreo wafer felt like an intrusion. Maybe twist the brown wafers off and just use the cream to stuff them?
Dunking them in milk was fun. It got me thinking of two future experiments:
Though I suspect turning either of those ideas into fruition would result in people being unable to poop for a week.
SpatulaGoddess.com 