oftt

Darrell's "Forget-the-Cookies-just-give-me-the-Batter" Cookies

by Administrator
Print Email

Burnt sugar=caramel=heaven.
I say forget the walnuts because who really has walnuts lying around the house.

½ c. butter
½ c. brown sugar
½ c. white sugar
1 tsp. vanilla extract
1 egg
1 1/8 c. flour
¼ tsp. salt
½ tsp. baking soda
1 bag (6 oz.) chocolate chips
½ c. walnuts (opt.)
Small bowl
Mixing bowl
Cookie sheet
Spatula

Turn your oven on to 375° F.
In the small pan, melt the butter.
While it's hot, add both sugars. Stir, then let cool a bit.
While the butter mixture is cooling, mix the flour, soda and salt in the mixing bowl.

In the small bowl, beat the egg lightly with a fork, then add the egg and vanilla to the butter mixture. Stir.
Now add the butter, egg and vanilla to the flour mixture in the mixing bowl. Stir again, then add chocolate chips and nuts if you want them.

Stir everything until it's all mixed up well and put the bowl in the refrigerator to cool for about an hour.

When times up, get your cookie sheet - don't grease it.
Roll the dough into walnut-sized balls, put them on the cookie sheet and bake for 10 minutes.
DON'T OVERCOOK! You want your cookies to be moist and chewy.
Take them off the cookie sheet carefully with your spatula and let them cool.
Yum!

Printed from COOKS.COM

 

 

restaurant news

Authentic Eats at La Cevicheria and Mateo's on West Pico
Los Angeles
by David Latt

cervichiaAnyone who lives in Los Angeles knows this is a great city to enjoy ethnic food. It is easy to eat affordably priced meals at any number of national and regional restaurants including those that...

Read more...
Hunan by the Falls
Ohio
by Nancy Ellison

lebron-james.jpg(Well two, if LeBron James leaves.)

While a little disappointed on a recent trip to this town by the pizza-by-the-slice on Mayfield Road (“Our Little Italy is better than your Little Italy”), we...

Read more...
Antojéria La Popular: Mexican Street Food Debuts in Soho
New York
by Alex Rader

cricketsNestled under a nail salon, down just a few stairs, there lives an outpost of delicate seafood, with a touch of unexpected spice.

The thing most people will have heard of from Chef Andres...

Read more...
Picca Peru
Los Angeles
by Maylynn Morales

picca-01.jpgChef Ricardo Zarate has proven once and again his blossoming creativity of modern cuisine, all while never losing sight of his roots.  I had the pleasure of meeting Chef Zarate back in April...

Read more...