They do these independently, as they don't know each other and live states away. It is just their thing. I believe both women give most of their cookies away.
When they worked in physical offices, I think they brought many in for the staff - Kristin and Cindi telecommute and Phyllis is now back to working in an office. Kristin will send out care packages, Cindi does a huge cookie exchange with her friends, and well, I don't know what Phyllis does.
Phyllis has cut way back on her output since here kids are gone. Kristin still takes a few days of PTO to do bake.
I have no desire to compete with either one of these ladies. But I'm good at trying a new cookie recipe now and again. Phyllis has given me most of mine. Kristin provided this one: Brown Sugar Toffee Cookies. With chocolate chips. I added those. They weren't in the recipe. But you know......chocolate.
2 1/4 cups all-purpose Gold Medal flour
2 teaspoons baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup Heath toffee bits
3/4 cup of semi-sweet chocolate chips
Extra dark brown sugar for rolling cookies, about 1/2 cup
Combine flour, baking soda, cornstarch, salt and cinnamon in a bowl, set aside. No pic. It seems like you should know how to do this by now.
Cream the butter and sugar together for 3-4 minutes. Then add vanilla and egg. Mix. Add chocolate and toffee by spatula.
The dough is dense and dry. Use a scoop and roll into balls. Hehehe....balls.
Roll said balls (hehehe) into more brown sugar.
Place in a pre-heated 350F oven for 10-12 minutes.
Let cool on a rack.
They're good - not crisp yet not too chewy. I wish there were more toffee flavour. The Heath bits are smaller than I expected. And the cinnamon and dark brown sugar are really the main flavours. That's ok. I was surprised at for how little cinnamon actually exists in that flour mixture that it would be as predominant as it turned out to be.
Still, a good and yet rich cookie. Two at a time is enough. I can easily do double that if they were just chocolate chip.
lotsa balls in this post; I know a few I'd like to roll in brown sugar and...
I would leave out the cinnamon, add 1 T vanilla, and use light brown sugar (or white sugar) next time to see what happens. FOR SCIENCE!
Wow, Anne Marie just channeled my thoughts. I was going to comment just about the same thing.
@fearsome - great minds think alike, baybee! :)
Can you use this recipe to make Schweddy Balls?
Sounds good! Whenever I bake cookies I always add more of what the 'main flavor' is in the recipe. If it chocolate chip cookies then I add more chips than called for. If its cranberry walnut cookies I add more cranberries. Just pushes them over the top!
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