3 C. all-purpose flour
1 T. baking powder
1 T. baking soda (just scoop out from the box in the back of the fridge used to absorb odors - no one will know!)
3 tins Skoal Long Cut Mint chewing tobacco
1 T. artificial hickory smoke flavor
1 tsp. salt
1 1/2 C. animal lard (at room temperature)
1 1/2 C. Sweet'N Low sweetener
1 1/2 C. caramelized Equal® sweetener
1 T. vanillin extract
3 C. semisweet chocolate chips
2 C. sawdust
2 T spittle (no phlegm)
Preheat oven to 350ºF.
Mix flour, baking powder, baking soda, chewing tobacco and salt in bowl.
In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in artificial sweeteners; beat to combine, 2 minutes.
Add eggs, one at a time, beating after each. Beat in artificial vanilla extract.
Stir in flour mixture until just combined. Add chocolate chips and sawdust.
NOTE: The batter may be a bit dry at this point. Drink some milk and spit into the bowl until the mix is moist, but not runny.
For each cookie, drop 1/4 cup dough onto heavily greased baking sheets, spacing 3 inches apart.
Bake for 17 to 29 minutes, until edges are lightly browned; rotate sheets halfway through.
Remove cookies from rack to cool. Makes about 3 dozen cookies.
NOTE: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350ºF for 15 to 18 minutes
OP's got 92 followers. Well done, indeed! I remember way back when you first started that thing (or not so way back, when was it?)
& thank you for the recipe. I'm going to try it.
(Shouldn't you cover the cookie dough before you cool it in the fridge?)
Hey, I like the linked blog BUT wary of ginger in cookies...
Just leave out the ginger in the recipe, then. Maybe add an extra 1/2 tsp of cinnamon instead.
You will not be disappointed; even your picky vegan friends can eat them!
[quote]3 cups quick-cooking oatmeal (NOT INSTANT OATMEAL: if you use that your cookies will turn to much)
Good eye! I corrected it already.
Question, OP: Where You substituted oil and Almond Milk, were those one-to-one replacements? Your recipe sounds great, but since I am neither vegan nor lactose intolerant, I'd like to try it the more traditional way.
I am DEFINITELY trying r2's recipe!
Almond milk is 1:1 with whole milk. I would suggest trying that anyway, as I think almond gives a better flavor to baked goods than whole milk does (though I admit it does NOT work in savory dishes).
Sub the canola oil with 2/3 cup of butter. I'm sure they will have a richer buttery taste, but the saturated fat and cholesterol are higher.
Enjoy them for me; I can't have dairy anymore!
Thanks, PPSM. I'm gonna keep the butter, but I promise to not eat them all at once. However, I might try using Almond Milk. Sounds kinda good.
Have fun creaming the butter and sugar! :)
I admit I miss the flavor butter gives to baked goods, but I don't miss that tedious step.
I have a great cookie recipe! It will only cost you two fifty!
Spill it, R25!
R26, Be lucky you have a sympathetic straight female, and cookie lover, posting today. Apparently the secret ingredient is espresso coffee.
Am hoping you write more about living in Luxembourg on your blog or here.
Ginger Spice creates recipes? Who knew?
Mel B., still waiting for the Mirrorball
OP = Hillary Clinton
I am confused by the Hillary reference.
R29, You can always make half a recipe and only use 1 cup of butter, or only eat 1 small cookie.
Does anyone have a bakery quality thumbprint cookie recipe? We used to eat them as a kid and ive never found anything as good. The center is filled with icing. The icing appeared to be poured in as a liquid because the top of it would slightly harden or firm up to a smooth texture. we bought them from a local bakery.
R35, Thumbprint cookies are typically filled with jam. However I found this one which recommends a cream cheese icing instead.
Original recipe makes 2 dozen servings
1/2 cup butter
1/4 cup packed brown sugar
1 egg yolk
1 cup all-purpose flour
2 egg whites
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
Prepare Cream Cheese Frosting
In a medium bowl, cream butter and brown sugar until light and fluffy. Stir in the egg yolk, then stir in the flour until combined.
Roll dough into 1 inch balls, and dip in egg white. Place 1 inch apart on the cookie sheet. Make an indentation in each cookie with your finger or the end of a wooden spoon.
Bake in the preheated oven for 8 minutes; remove from oven and fill indentations with Cream Cheese Frosting. Return cookies to the oven for another 3 to 5 minutes, or until golden brown. Let cool for 1 to 2 minutes before removing from pan.
Fill these cookies with Cream Cheese Frosting.
Cream Cheese Frosting for Thumbprint Cookies
Recipe makes 2 cups
6 tablespoons cream cheese
1/3 cup butter, softened
1 3/4 cups confectioners' sugar
1 tablespoon cream
1 teaspoon vanilla extract
Mix all ingredients thoroughly and spread on cooled bars or cookies.
I was helping my Mom move recently and came across some of my Grandmother's recipes. Including the recipe for my favorite cookie / dessert bar.
Hello Dolly Bars
20 graham crackers (rolled)
1 C. Butterscotch bits
1 C. Chocolate bits
1 C. Cocoanut packed
1 C. Chopped nuts
1 15 oz. can Eagle Brand Condensed Milk
1/2 C. Butter
Melt butter in bottom of baking pan. Sprinkle half of graham cracker crumbs. Put layer of cocoanut, layer of bits, layer of nuts. Cover with remaining graham cracker crumbs. Pour milk over. Bake 350 degrees 25 minutes. Cool and cut into bars.
I made these meringue-like cocoa and walnut cookies for the first time the other day. They're very easy and delicious, and also naturally gluten-free and low fat.
One of my favorite holiday cookie recipes is to use a regular sugar cookie dough, add a bit of peppermint extract to the dough. Then divide the dough in two. Add red food coloring to one half of the dough, make it as red as you can. Then take a bit of the red dough and a bit of the plain. Twist together form into a candy cane and bake as usual. Cover with crushed candy cane as they cool. Yum!
R29, That's 2 STICKS of butter, NOT 2 cups. 1 stick = 1/2 cup.
Many of your cookie recipes require nuts. I must be getting old because I can still remember the days when nuts were almost free. Now everything deemed healthy is over-priced. What's your cheapest source for buying nuts?
Haven't tried them yet but all of these cookies look yummy.