(Dear Spring, we have cabin fever and would really like to see you!)
I'll forgive the rain, because it has given us a great excuse
to bake up a storm over at our place!
This is, hands down, my favorite cookie base recipe! SO VERSATILE.
Easily transformed for the gluten-free or wheat-loving crowd!
My go-to cookie recipe for sure. Add it to your arsenal. You'll be glad you did.
Best Basic Cookie Dough EVER
Cream together:
1/2 C. butter or vegan butter (both work well!)
1/2 C. organic cane sugar
1/3 C. honey
1/2 tsp. vanilla
1 egg
Sift together & add to creamed mixture:
1 1/2 C. Bob's Red Mill All Purpose Gluten-Free flour OR regular flour
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. xantham gum (OMIT if using regular flour)
I use my KitchenAid and beat on a low setting for about 1 minute.
Don't over mix. Add whatever "mix-ins" your heart desires!
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We mixed three different types this week:
~ classic chocolate chip
~ white chocolate with coconut
~ Reese's with a couple dollops of peanut butter
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Bake @ 350 degrees for 6-8 minutes
Yields 20-24 cookies
"I'm not doing anything, mom. Just keep snapping pictures."
These professional taste testers gave the cookies a "thumbs up" ...
the little one can't control his thumb - so he gave it a "finger up"!!!
Brother & Brother APPROVED.
