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My Simple and Sticky Sugar Cookie Recipe
We Only Eat the Batter!
I'm not going to lie, this recipe isn't for cooking. I didn't make it for that. (Although I did try it, it was pretty good. Just not as good as the use it was intended for)
We are going to make our batter! This batter is what we are going to consume. Is it unhealthy? Heck yes it is! Really though, if I'm already going to be eating a cookie, what fault can you find in me if I prefer the wonderful taste of the dough. Don't you people go lying to me and saying that you don't.
I created this recipe for one reason only! I was craving cookie dough, and I didn't have any regular white sugar. I hit a random stroke of genies which is rare for me, and thought to do it this way. Brown sugar is vastly superior to white sugar anyway. My thought process was that I needed a way to mix the brown sugar in better, and that is why I ended up melting it and the butter together.
Brilliant, I know!
I felt the need to add in some other sugar, about 10000 equal packets, because hey, why not.
But really, I felt like not having regular sugar after having mixed my sugar and butter together seemed weird. That's the only reason there is any other sugar. I wouldn't have added it if I was smarter, who needs more sugar in their life? Not me I tell you, I'm fat enough after having eat all those cookies by myself without the added sugar.
Anyway, this makes my favourite dough. I love the taste of it, I couldn't even cook them the second time I made the recipe. (Don't tell my mother.)
- 2 and 1/2 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 stick Butter (Substitute)
- 1 cup Brown Sugar
- 1/4 cup Sugar (Equal)
- 1 Egg
- 2 teaspoons Vanilla Extract
It's Time! Cookie Making Time!
- First things first, as always pre-heat the oven. For this recipe I go with 350 degrees Fahrenheit and... Of course I can mentally math the answer for Celsius... It's somewhere in my head.
- Next you gather your flour, baking powder, baking soda, and your white sugar. I used equal as my white sugar, taking pains to open each little packet and pour it into the container. Anyway, take the upon ingredients and place them into your mixing bowl, after which you can put them aside for a moment.
- The next step is to get yourself a small pan. We are going to do something that is incredibly stupid for a cookie, and melt that butter! After the butter is melted, we get into the fun part. You will want a whisk for this, it makes it easier. We are adding the brown sugar into the pan of butter. Mixing it until the two blend together. This can take a minute or so.
- Once you take your butter and brown sugar mix off the heat, you need to add the vanilla to that. Mixing it into the mixture.
- At this point, your mixture is done and it's time to actually get going with the batter. Pour your mixture on top of our dry ingredients. After mixing it as well as possible, making sure to get as much incorporated as you can, it's time to add the egg. This is a step you need to be careful about. The mixture was hot, so you need to make sure you aren't cooking your egg when you add it in. So it might be a good idea to just let it sit for one minute before you add the egg. Again, something I wouldn't advise for any other recipe.
- Finally, our mixture is done! The cookie dough is ready! Except they need to go into the fridge. Bummer. Get them in there for a good hour. Once that's done though, it's the fun time.
- I suppose you could cook them for 15 minutes in the 350 degree heat, making sure to check every 5 minutes at least, but that's not the fun way! Oh no, the way you actually eat this cookie dough is much simpler. Just take a bite. After all, no one cooks their dough anyway really, it's all just a gimmick by the government. Don't fall for their lies!
You really don't want to know....
|Serving size: The whole bowl... At least that's what I did|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|