It was too damn hot in the kitchen for me, but Lynnafred got a jones for cookies, and when that happens she becomes a baking demon, unstoppable until several batches of cookies spill from the oven and the dining room table becomes covered with racks of cooling cookies.
She's come up with a very good "cookie base" - an all-purpose mixture that is highly adaptable to the type of cookie she want to produce.
Makes about 6 dozen
1 cup butter, softened
¾ cup brown sugar, packed
½ cup sugar
2 large eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups of "mix-ins" (chips, nuts, dried fruits, etc.)
Preheat oven to 350 F.
Cream butter and sugars together and beat eggs in one at a time. Add vanilla extract and mix until smooth. Whisk dry ingredients together in a bowl until well-combined. Add the dry ingredients to the egg mixture and beat until a batter forms. Fold in the "mix ins." Drop by spoonfuls onto a parchment-covered cookie sheet and bake 8 to 10 minutes. Remove with a spatula to racks to cool. Cookies will be soft when they come out of the oven and will firm up somewhat as they cool.
- For chocolate cookies, substitute 1 cup of cocoa powder and 1¾ cups of flour for the 2½ cups of flour.
- Try "mix in" combos that work well together, using any proportion you like that adds up to the two cups required. Some of Lynnafred's favorites are cinnamon chips + chocolate chips, white chocolate chips + dried blueberries, and dark chocolate chunks + butterscotch chips.
- Use different kinds of brown sugar for variations in flavor. The darker the brown sugar, the more intense the molasses flavor will be in the sugar.
- Try interesting "mix-ins" that you wouldn't normally associate with cookies. Chocolate-covered dried cranberries are awesome in cookies.
Cinnamon cookies are one of Lynnafred's faves. Unfortunately, we were running a little low on cinnamon chips tonight, so she made these combo chocolate chip-cinnamon chip cookies.
These cookies feature dried blueberries and white chocolate chips. They're totally more-ish.