I have unfortunate news. Due to a suspected case of whooping cough (“What is this, the Middle Ages?,” J asked me), the Summer Cookie Project (SCP) will have to take a back seat for a week. I offered to bake J a batch of cookies, but he politely declined (“Are you trying to kill me?!?”).
No worries; since I’m pretty much home bound, I’m sure there will be baking projects to come in the next day or two. They just won’t be consumed by anyone but me. And what’s so bad about that, anyway?
Hello, my lovelies
Today’s Summer Cookie Project (SCP) cookies were a spur-of-the-moment baking endeavor. After making raspberry waffles (with Bisquick, so although they were delicious, they don’t deserve a post) and laying around in my snuggie for a couple of hours, I decided to clean up the kitchen. Then after cleaning up the kitchen, I decided to mess it up again. Duh.
I didn’t really plan ahead any particular cookie to make, but I happened to have some mini chocolate chips in the freezer, so that heavily influenced my decision. I ended up making the famous Milk and Cookies chocolate chip cookies from, you guessed it, the Milk and Cookies cookbook. Buying that book was a wise investment. I decided to halve the recipe since J and I don’t need 30 cookies every week.
Anyway, luckily I had everything on hand. Only two problems: the butter needed to be room temperature, and I somehow needed to convert a Ghirardelli dark chocolate bar into chocolate shavings/curls. What to do, what to do. I didn’t want to microwave the butter because then it would be too melted, and I didn’t want to use a knife to make the curls because I would inevitably chop my hand off. The clear solution was to put the butter on top of the clothes dryer (which was on) and to use a vegetable peeler to make the chocolate curls. While holding the chocolate with a paper towel so it didn’t turn into a melty mess. Obviously. This week’s SCP cookies brought to you by laundry and a vegetable peeler. Awesome.
Both totally worked, and I was left with some pretty awesome chocolate chip cookies. The chocolate curls melted throughout the cookies, like little delicious flecks of chocolate confetti. I ended up cutting down on the baking time from 15 minutes to 13 minutes because the first batch came out a little crumbly. I like my cookies a little underdone anyway (salmonella, shmalmonella). Thirteen minutes ended up being perfect. These are actually the only cookies I’ve ever had that taste better when they’ve had time to cool. They were good right out of the oven, but the semisweet and dark chocolates meshed better once cooled. After halving the recipe, I ended up with 15 cookies, which was perfect. We ate three during the baking process, and I sent six off with J when he left for school, leaving me with six cookies for myself. Of which I’ve already eaten two. Let’s see how many more last through the night…
I like to think that this Summer Cookie Project (SCP) is an act of selflessness. Not because I’m baking for J (because I like excuses to bake), but because I’ve been picking cookies with J’s taste in mind. If it were up to me, I would have immediately baked something with as much peanut butter and as much chocolate as possible. But I haven’t even touched a peanut butter recipe yet. See? Totally selfless : )
This monumental act of kindness is what led me to choose Scotchies as my first real cookie for the SCP. J is a huge butterscotch fan, and his all-time favorite cookies (so far) are oatmeal chocolate chip cookies. A cookie that combines both butterscotch and oatmeal was the obvious choice. Again, I turned to Milk and Cookies (mentioned in an earlier post) for the recipe.
I followed the recipe almost exactly, except that my bag of butterscotch chips was just shy of the two cups required. Also, instead of stirring in the chips last, I added them in as I kneaded the dough. I think either way would work, as this dough is less stiff than the sugar cookie dough. Finally, after the first batch, I took a minute off of the baking time (14 minutes instead of 15) to make them a little chewier.
I have only three words: Oh. My. Goodness. I don’t even normally like butterscotch that much, but Scotchies are my new favorite cookie. The cookies spread a bit, but to the amount that I would imagine they’re supposed to; they look like cookies you would get in a bakery. And they are HUGE. And they are chewy. And they are delicious. The perfect amount of butterscotch, combined with the oatmeal and a hint of cinnamon…these are to die for. Even better, they go perfectly with coffee. I could see myself eating these for breakfast (dangerous!).
J hasn’t tried these yet, but if he doesn’t like them, then, well, more for me! Another win for Milk and Cookies. These are going to be hard to top.
I’m not very good at following through with projects. I don’t like to admit it, but it’s true. When I was in elementary school, I started one of those embroidery samplers. I got about halfway through before it got shoved into the back of my closet. I think I found it about a year later and finally finished it. And I can’t count the number of times I’ve had a mission to organize my closet/dresser/shoes and just ended up trying everything on and making a huge mess. The organization eventually happened, though. So maybe I’m just really slow at finishing projects.
Regardless, I like projects. Especially ones that force me to cook (cough, this blog, cough). Enter the Summer Cookie Project. Since J will be at school this summer, I figured a nice thing to do would be to bake him cookies. A lot of them. Plus, I just bought that new recipe book I mentioned yesterday, and this will be a good way for me to try out a variety of recipes. The plan is that every weekend I will bake a new batch of cookies (hopefully different ones each time). Then J can take them to school if he wants (and he better– I don’t need a whole batch of cookies sitting around the house every week!). And hopefully I’ll find some new favorite cookie recipes along the way!