Last night I threw together a bunch of random ingredients to make a batch of cookies. I’m actually really bad at baking cookies for some reason and wanted to show Chandra my lack of cookie making skills.
These had: 1/2 stick butter, 1/2 banana, 1/2 c sugar, 1/2 tsp vanilla
In another bowl: 1 cup flour, salt, baking soda & powder, cinnamon.
Mix.
Add: Reeses pieces (because that’s all we had), raisins and a tiny bit of chopped dark chocolate bar.
My cookies always come out too fluffy and cake like. I dunno. Chandra said they were good, but she’s nicer than me nice.
This morning we took out last little walk together. Me and this plant are waving her a sad goodbye…
Actually, Chandra may be moving here soon since there was a singles ad taped to the fence. She’s going to respond today. If it’s a love connection maybe she’ll be my neighbor!
Breakfast bagel…
We are out of milk so I decided to get creative with the iced coffee and attempt to recreate Marylou’s amazing iced coffee!
I brewed a pot of coffee last night so it would be chilled for the morning. Pour the coffee over ice…
Then I added 1/4 cup of this Rockin’ Refuel Chocolate Milk I got from RnR San Diego… (Marylou’s uses Swiss Miss Hot Cocoa mix in their iced coffee so it’s the same idea.)
I also added 1/2 packet of stevia and stirred it up.
It was delicious! I’m naming this one Rockin’ Chocolate Wonderful…
Question: What should Chandra say in her response to the weird dating ad? How do I get her to move here?!
Or you could just add an egg to your cookie recipe along with the other “wet” ingredients!
Melting the butter, using brown sugar and adding eggs will make them chewier. Also using bananas (or any fruit) makes baking more cake-like. These are my favorite: http://www.howsweeteats.com/2011/07/giant-rainbow-cookies/
So good with any combination of chocolate chips.
ahhh I love adding chocolate milk to coffee. wayy cheaper than starbucks mochas. My personal fav/slight embarrassing way to do this is to combine a Starbucks Via packet with chocolate protein powder in water. No shame man!
Nix the baking powder and that should help with the “fluff factor”
I love cookies but cake-like cookies sound EVEN better…so if I’m anyone to go by, I’d say yours are hit :)!
Kidnap her!!!!
Ummm excuse me, but I’m having trouble figuring out how cookies could ever be too fluffy and cake like! 😉
I like harder cookies better than fluffy ones too, but…sometimes…I just let it slide because I’m craving cookies too much haha 🙂
Do you know if anyone can be a part of the Chocolate Milk Refuel team? Do they do races in Canada? I’d love to be a part of it! They seem to have great product and it looked like you had fun.
I’m not sure how it works because they contacted me. I think their FB page has more information though!
That iced coffee sounds delicious.
Fluffy cookies actually sound good to me! I usually like my cookies soft, so I’d rather have them be fluffy than too crispy. You can send me any of the cookies you don’t want 🙂
I think I want to respond to that ad if Chandra doesn’t…
I can’t ride a bike, so he won’t want me. Respond! 😉
They say (not sure who …. experts) baking is a science. Maybe so.
The thing is ….. I always change-up recipes. Especially re sugar. For the last several years cutting the sugars anywhere from 1/3 to 1/4 (sometimes more) is better tasting. Overly sweet cookies are not good. To my tastebuds anyway. Doesn’t take long to get used to less sugar.
Usually when any fruit or a veggie is added to a cookie recipe, the product becomes soft. Lots of sugars make cookies crisp ….. butter will also. If you add an extra egg to a recipe, this will change the flavor and feel of the cookie to puffier and softer.
P.S. M ….. those little orange candies you put in the cookies …. I thought those were sliced carrots! Hah. Boome. I’d like to try a few with a cup of tea!
Ha! No carrots in cookies 🙂
baking powder can make them too puffy – you should only need baking soda. I use the toll house cookie recipe with extra flour and vanilla.
For less cake like cookies, use less flour. The stickier the dough, the less cake like they will turn out 🙂
Exactly what I was going to say. This is exactly how my mom’s cookies always come out and I hate them like that. I like chew!
All this blogging about iced coffee is making me rethink kicking my coffee habit. Maybe I should just exchange my coffee habit for iced coffee!!!
Yeah! It’s totally 2 different things 😉
Try this:
1/2 cup Earth Balance (unsure if it’ll work with real butter)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar (this adds chew- so less fluffy!)
2 tablespoons soy milk
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat your oven at 375
Mix wet ingredients together before you start adding the dry ingredients.
Bake 7-10 minutes. They’ll seem super soft so don’t touch them until they’ve cooled because they firm up. I always burn my tongue eating them. Worth it.
Does the PB dominate the flavor though? Every time I make PB cookies I wish I just made OG choc chip.
This seems like an okay recipe to me. I will make these for the kids this weekend. W/real (unsalted) butter and less sugars though.
As for the peanut butter …. seems spot on. Should taste really delicious. A bit of soy milk should be a very nice add. Something different.
When baking pbc …. if you are in the mood for some good chocolate …. add a few chunks (a candy bar = Black & Green’s 70% + dark) into maybe 5-6 cookies. You do not have to dump a regular bag of c/chips into the bowl. Always nice to have a bit of cookie variety!
Love cookie bakin!!
I add chocolate chips and pretzels to them- it’s a super peanut buttery cookie.
I know this seems lame- but have you tried the famous New York Times Jacques Torres trick for chocolate chip cookies? They’re called the -best- cookies ever. It’s a chocolate chip cookie recipe- but you let the dough sit in the fridge for a day and then bake them.
I’ve heard that recipe is just the Toll House recipe with the added fridge step? Does anyone know?
I made a batch of vegan chocolate chip cookies and didn’t love how the batter turned out so I stuck them in the fridge and then baked them the next day- they were actually ~really good. I bet it’s just the fridge steps that affects it- like marinating.
Aw, I wanna come visit!!! We can have a bake-off to the death! And by that I mean from the horrible baking skills I have.
Banana makes cookies cakey as well!
Cold butter will make cookies fluff up also, I always melt mine in the microwave for like 10-15 seconds, so its just a little runny.
100 points for creativity to lady rider seeker! One of the best personal ads I’ve seen!
Ha! I know, right?!
I love fluffy cookies! Mine always turn out flat and greasy :/
Ben loves flat ones, so that’s what I’m working towards.
Use too much butter and over-beat.
We should do a cookie exchange. My crappy flat cookies for your so-called-crappy fluffy ones!
I always complain that Ben’s favorite cookies aren’t made the “right” way and have too much butter (and it’s over melted)! I was right!
So you better tell Ben that you were right about his cookies being wrong. Right? Baking is so complicated.
I think she should say that she is interested, but only when riding, dining and dancing at the same time.
Too much flour for that amount of butter will make them fluffy. Also you shouldn’t need both baking soda and powder, you’re doubling up on the puff factor there too.
Thanks Sarah!