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Monday, December 8, 2014


I love cookies. Like, oh my GODDESS do I love cookies.

This will be short.

Because I love cookies and I made a lot.

So I'm kind of on a sugar high.

So here's the trick of the evening:

Make a basic "chocolate chip cookie dough" sans the chocolate chips and use that as your "Vanilla base dough." Use this base dough to create a wide variety of cookies, such as these ones below:

Picured are chocolate chip, marshmallow-pretzel-chocolate chip, and almond-apricot-cranberry. So take that in your pipe and smoke it.

Vanilla Base Dough

  • 7 oz oats
  • 8 oz AP flour
  • 1 tsp ea baking powder and baking soda
  • 1 tsp salt
  • 3/4 tsp vanilla extract
  • 7 oz brown sugar
  • 7 oz granulated sugar
  • 12 oz butter, room temp
  • 2 eggs, room temp
  • Fillings/add-ins/candy of choice
Whip the butter using a paddle attachment until it has the consistency and look of mayonnaise. Add the sugar, and whip on medium-high for about 2 minutes, until it's uber-light and fluffy. Add in the eggs, on at a time, scraping after each addition, and whipping well. Add the vanilla. 

In the bowl of a food processor, blitz all of your dry ingredients until it's all a flour-like texture. You shouldn't see any oats being visible. Add half of the dry ingredients to the bowl and mix slowly until fully incorporated. Then remove bowl from mixer and remove paddle, and mix the rest of the dry ingredients to the dough by hand with a wooden spoon or spatula. Mix in any add-ins with the same spoon, too, as you don't want to over-mix. I like to use, for this recipe, 3/4 cup chocolate chips, 1/2 cup mini marshmallows, and 3/4 cups crushed up pretzels. 

For this dough, you can also use peanut butter cups, chopped up, chopped dried fruit, any nuts you like, or just plain chocolate chips. It'll all work out, I promise. Because this is the best dough recipe I've ever found. (Thank you, Milk & Cookies Bakery, NYC!)

Scoop using a disher(I like 1 oz. ice cream scoops, which you can find at any kitchen supply store) onto parchment-lined sheet trays and chill well before baking at 325 degrees F for about 9 minutes. 

They'll be cray-good. 

They'll store for as long as you don't eat them. Which is an hour, probably. 
If sugar cookies are more your thing, I'll be doing a blog on that later, too. 

In the meantime, check out the cookies I did for my cookie decorating class yesterday! My students were really fast learners, and their cookies turned out great, too!


This student was a cake decorator that had never done cookies!

A bit of mine, all mixed together!

My other student did REALLY Great for a beginner!!! So proud...

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