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Cookies - Blog Posts
Spookies.
Honey what’s wrong you haven’t even touched your spookies (spirk cookies)
I have been making these pride cookies and I think the side and end pieces are my favorite.
Even if they look imperfect when you turn them around they’re just as beautiful as the rest.
Made pride cookies, i think the end and side pieces are my favorite.
Even if they look imperfect from the front, when you turn them around they’re beautiful.
silly emma 🤭
I got bored and saw this meme and wanted to create this of Emma and Abe 🤭🤭🤭
also it is now canonical that Abe wears a SHIT TON of USA merch. Convince me otherwise I dare you.
(Sorry for shitty quality, I didn’t put much effort I just wanted to make it silly)
**the OG meme is not mine!!! I drew over it!!!**
okay bye bye!
Crk is really interesting and by interesting i mean strange
SERVER: HOLLYBERRY
Crk is really interesting and by interesting i mean strange
SERVER: HOLLYBERRY
Crk is really interesting and by interesting i mean strange
SERVER: HOLLYBERRY
SIGMA EATED ALL OF THE COOKIES 💔💔💔💔💔💔💔💔💔💔
Another Aquatrio drawing for you!!
It was supposed to be them drinking yogurt with cookies, but I forgot to draw the damn packet of cookies on the table and I'm too lazy to do it now.
@justv0id
Happy Holidays, Everyone!
I was looking through my holiday stuff and realized I never shared this picture from last year’s Heroes’ Feast Gingerbread Showcase!
This style of cookie picture, with the dusting of powdered sugar in the background, has always been a personal favourite of mine. I’m so happy that I got to try it out for myself and that it turned out so well!
2021 Tumblr Year In Review
For auld lang syne, my dear For auld lang syne We'll tak a cup o' kindness yet For auld lang syne
- Auld Lang Syne, Dougie MacLean
First year actively making content on the internet and it’s been a lot of fun so far! I’ve definitely learned a lot and would like to think I’ve improved since I started haha
According to Tumblr, my two most popular tags were #homecooking and #heroes’ feast!
As for posts, my top five are:
The Ultimate Sausage Pasta
Hand Pies (including small, snackable pies!) from Heroes’ Feast
Baked Feta Wrap
Hot Cocoa Broth from Heroes’ Feast
Soul Cakes and Halloween Costumes
The “slogan” I chose for 2022 is: Gaslight, Gatekeep, Girlboss
Holiday Wrap-Up 2021
“Can we eat the house yet?” - my dad waiting for me to take this picture
Just a quick index of all the holiday treats I made this December, both from Heroes’ Feast and my own kitchen!
Dec 5th - Cranberry-Banana Muffins!
Dec 5th - Earl Grey Cookies!
Dec 15th - Gingerbread from Heroes’ Feast! Check out the Showcase winners HERE
Dec 19th - Hot Cocoa Broth from Heroes’ Feast!
2021 HEROES’ FEAST GINGERBREAD SHOWCASE WINNERS
RESULTS ARE IN the winners of the unofficial 2021 Heroes’ Feast Gingerbread Showcase are:
In 1st place, @afinickyguide with their fancy inn!
In 2nd place, the cozy 3 Weird Elves inn by Samantha Nahra!
In 3rd place, Luboffin’s grandiose castle!
And in 4th place, myself with the Homely Halfling House!
Thank you to everyone who participated in the showcase and to those who voted - this couldn’t have happened without you!
LAST CHANCE TO VOTE before the poll closes for the unofficial 2021 Heroes’ Feast Gingerbread Showcase ft. myself, @afinickyguide , Luboffin_ , and Samantha Nahra!!
VOTE: https://www.surveymonkey.com/r/LHFG8PD
Homely Halfling House (Gringerbread)
“A traditional treat served in the waning light of the month of Sunsebb in Greyhawk, this style of gingerbread man memorializes a legend about the ancient ruins of Castle Greyhawk.”- Heroes’ Feast, p. 43
Here’s my entry for the unofficial 2021 Heroes’ Feast Gingerbread Showcase that I’m participating in with:
@afinickyguide
Samantha Nahra
Luboffin_ (Luna)
Check out their gingerbread houses and use this Survey Monkey link to vote for your favourite! : https://www.surveymonkey.com/r/LHFG8PD
As the chilly winds descend on Fearûn, there’s nothing more comforting to a halfling than cozying up in their house by the fireplace with their favourite book and a steaming cup of cocoa broth.
So, as we all settle in for the winter months ahead, bring some cozy warmth and joy to your holiday season and create your own halfling house!
Spiced without being overbearing, these cookies are a great dessert to serve with coffee or hot chocolate, or pack them in a cookie bundle with some Earl Grey cookies and Banana-Cranberry muffins!
Remember to vote for your favourite house using the Survey Monkey link!
Check out below for my process in creating the house and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Keep reading
LAST DAY TO VOTE in the unofficial 2021 Heroes’ Feast Gingerbread Showcase ft. myself, @afinickyguide , Luboffin_ , and Samantha Nahra!!!
VOTE: https://www.surveymonkey.com/r/LHFG8PD
Winners will be announced the 24th at 3pm EST!
Homely Halfling House (Gringerbread)
“A traditional treat served in the waning light of the month of Sunsebb in Greyhawk, this style of gingerbread man memorializes a legend about the ancient ruins of Castle Greyhawk.”- Heroes’ Feast, p. 43
Here’s my entry for the unofficial 2021 Heroes’ Feast Gingerbread Showcase that I’m participating in with:
@afinickyguide
Samantha Nahra
Luboffin_ (Luna)
Check out their gingerbread houses and use this Survey Monkey link to vote for your favourite! : https://www.surveymonkey.com/r/LHFG8PD
As the chilly winds descend on Fearûn, there’s nothing more comforting to a halfling than cozying up in their house by the fireplace with their favourite book and a steaming cup of cocoa broth.
So, as we all settle in for the winter months ahead, bring some cozy warmth and joy to your holiday season and create your own halfling house!
Spiced without being overbearing, these cookies are a great dessert to serve with coffee or hot chocolate, or pack them in a cookie bundle with some Earl Grey cookies and Banana-Cranberry muffins!
Remember to vote for your favourite house using the Survey Monkey link!
Check out below for my process in creating the house and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Keep reading
Here are the cookies I made with the scraps leftover from the house I made for the Gingerbread Showcase (VOTE) ft. myself, @afinickyguide , Luboffin_ , and Samantha Nahra!
I really love how these turned out, especially the reindeer! I think I just found my new Seasonally Appropriate(tm) profile picture
Also, the hot chocolate shown here is the Hot Cocoa Broth from Heroes’ Feast if you’d like to try it for yourself!
Reminder to vote in The Unofficial 2021 Heroes’ Feast Gingerbread Showcase featuring myself, @afinickyguide, Luboffin_ (Luna), and Samantha Nahra!
Check out the gingerbread recipe and how I made mine HERE!
Voting closes December 23rd at 11:59pm EST. The winner will be announced on December 24th at 3pm EST!
VOTE here! : https://www.surveymonkey.com/r/LHFG8PD
Homely Halfling House (Gringerbread)
“A traditional treat served in the waning light of the month of Sunsebb in Greyhawk, this style of gingerbread man memorializes a legend about the ancient ruins of Castle Greyhawk.”- Heroes’ Feast, p. 43
Here’s my entry for the unofficial 2021 Heroes’ Feast Gingerbread Showcase that I’m participating in with:
@afinickyguide
Samantha Nahra
Luboffin_ (Luna)
Check out their gingerbread houses and use this Survey Monkey link to vote for your favourite! : https://www.surveymonkey.com/r/LHFG8PD
As the chilly winds descend on Fearûn, there’s nothing more comforting to a halfling than cozying up in their house by the fireplace with their favourite book and a steaming cup of cocoa broth.
So, as we all settle in for the winter months ahead, bring some cozy warmth and joy to your holiday season and create your own halfling house!
Spiced without being overbearing, these cookies are a great dessert to serve with coffee or hot chocolate, or pack them in a cookie bundle with some Earl Grey cookies and Banana-Cranberry muffins!
Remember to vote for your favourite house using the Survey Monkey link!
Check out below for my process in creating the house and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep: 10 mins Cook: 2 hours 15 mins* Overall: 2 hours 25 mins
* Includes time for dough to chill
Ingredients for the dough:
3 cups (375 g) all-purpose flour
¾ cup (75 g) dark brown sugar
1 tbsp. (8 g) ground ginger
2 tsp. (6 g) ground cinnamon
¾ tsp. (5 g) baking soda
¾ tsp. (4 g) kosher salt
¾ tsp. (2 g) dried mustard powder
½ tsp. (1 g) freshly grated nutmeg
⅛ tsp. (.3 g) ground cloves
12 tbsp. (170 g) unsalted butter, melted and cooled
⅔ cup (160 ml) unsulphured molasses (not blackstrap)
3 tbsp. (44 ml) whole milk
½ tsp. (3 ml) pure vanilla extract
Ingredients for decorations:
1 ⅓ cup (175 g) confectioners’ sugar
1 egg white
¼ tsp. (2 ml) pure vanilla extract
kosher salt
In a food processor, combine flour, brown sugar, ginger, cinnamon, baking soda, salt, mustard powder, nutmeg, and cloves. Pulse several times to mix.
Then, add the melted butter, molasses, milk, and vanilla and process until the ingredients form a dough with no remaining streaks of flour, 15 to 30 seconds, stopping to scrape down the sides of the dough as necessary. (Picture 1) )
Lightly dust a work surface with flour, scrape the dough onto it, and knead briefly until the dough forks a cohesive ball. (Picture 2) )
Divide the dough in half, and flatten each half into a disk ~¾- to 1-inch thick. (Picture 3) )
Wrap each half in cling film and allow to chill in the fridge for one hour or up to 24 hours. (Picture 4) )
Preheat the oven to 350F (177 C) with the racks in the upper-middle and lower-middle of the oven. Line two large baking sheets with parchment paper.
Making regular gingerbread cookies
Unwrap one of the dough disks and lay it between two pieces of parchment paper on your work surface. Roll out the dough until it’s roughly 11-inches (28 cm) in diameter and ¼–inches (0.5 cm) thick. (Picture 1) )
Cut out as many cookies as possible using your cookie cutter of choice. You’ll get more than I did here since I used the dough scraps from the house. Heroes’ Feast used a 3 ½-inch (1.3 cm) gingerbread man cookie cutter for all of theirs. (Picture 2) )
Peel away the dough scraps so that all you have left is the shapes. The dough is super sticky and a nightmare to transfer. The easiest way that I found to transfer the cookies was to cut out the parchment around each cookie (Picture 3) ) and use it to flip the cookies onto the baking sheet.
Once the cookies have been transferred, peel away the parchment. (Picture 4) )
Making a gingerbread house
Roll out the dough the same way you would for the gingerbread cookies. (Picture 1) )
Next, trace any shapes you want to use for the house onto parchment paper and cut them out with a sharp knife. Do not lay down regular paper as the stencil for the cookies - the dough is way too sticky and makes it a nightmare to peel off.
To get the right dimensions for the house, I first traced out the shapes with a ruler onto graph paper and cut them out to use as stencils for the parchment shapes. (Picture 2) )
Peel off the parchment paper stencils and cut out the bottom parchment piece the same way you would if making regular gingerbread cookies (previous step). Use the cut out parchment to flip the shapes onto the baking sheet. Once transferred, peel away the parchment (Picture 3) ).
Dimensions
Front and Back: 5-inches (13 cm) base, 2.5-inches (6.5 cm) wall height, 3.5-inches (9 cm) diagonal for the roof
Side Walls: 6-inches (15 cm) base, 2.5-inches (6.5 cm) wall height
Roof*: 7.5-inches (19 cm) length, 4-inches (10 cm) width
* Meant to hang over the edge of the front, side, and back pieces.
Making a 3D Christmas tree
To decorate the house, I really wanted to make a 3D tree. To attempt this, I cut out two trees and created small slits to allow them to slide together.
Making regular gingerbread cookies
Bake each tray of cookies until they begin to set and the edges and are slightly puffed, about 9-11 minutes, rotating the pans 180 degrees and switching racks halfway through baking.
Cool the cookies on the sheet for 10 minutes, then transfer to a wire rack to cool completely before decorating. (Picture 1) )
You won’t be able to cook all of the cookies on two baking sheets. Make sure to let the baking sheets cool before loading them with more cookies.
Making a gingerbread house
Since these cookies were so much larger than their cut-out cousins, I left them in the oven about 5-6 minutes longer.
I also left them to cool on the rack for a few hours to harden up a bit so they wouldn’t be as flexible when building the house.
Like if you’re making regular cookies, you won’t be able to cook all of the cookies on two baking sheets if you’re using up the scraps from cutting out the gingerbread house shapes. Make sure to let the baking sheets cool before loading them with more cookies.
Decorations
For the frosting, add the confectioner’s sugar, egg white, vanilla, a pinch of salt, and 1 tbsp. water to a stand mixer fitted with a whisk attachment and beat on medium-low until combined, about 1 minute.
Adjust the speed to medium-high and beat until glossy, soft peaks form, 2 to 3 minutes, stopping to scrape down the bowl as necessary. (Picture 2) )
For decorations, Heroes’ Feast uses chopped up walnuts and currants. I wanted to make a wreath for the house, so I used chopped pistachios instead. (Picture 3) )
Using baking soda in gingerbread cookies is great when making cookies that you don’t need to retain their original shape too much. But, it’s a bit of a pain when trying to make a gingerbread house.
After doing some sleuthing on Sally’s Baking Addiction, it looks like the best thing to do for gingerbread houses is cut the amount of baking soda used by ¾.
To fix my cookie-spreading problem post-baking and make everything a bit more manageable, I started by re-cutting out the slits I had made in the 3D tree before baking. (Pictures 1) and 2) ).
Next, I used the graph paper stencils I had made as guides to trim the cookies back to their original dimensions. (Pictures 3) and 4) ).
In hindsight, to save myself from the gingerbread crumb apocalypse, I would have trimmed them before I let them harden for a few hours.
To decorate the house, I used these Wilton products:
#16 decorating tip (open star)
#2 decorating tip (round)
4 piece, quick twist coupler system
16-inch featherweight decorating bag
To start, I used the #16 tip to pipe a line of frosting onto the base of one of the front/back walls and attached it to the serving platter. Then, I piped icing along one of the long and short edges of the side walls and attached them to the serving platter and front wall. (Picture 1) )
I attached the back wall by piping icing along its base and inside edges and securing it to the serving platter and side walls. (Picture 2) )
Because the roof was pretty heavy and I didn’t want it to fall, I tried to attach it extra securely by piping icing onto the slanted edges of the roof and one of the long walls while also piping icing onto the edges of the roof where it would attach in those places. (Picture 3) )
I wanted the roof to overhang on the front and back of the house, but since I hadn’t accounted for the extra length on the sides from the width of the front and back walls, they were actually a bit short*. I used scraps from cutting the gingerbread back into shape to pad the edges. (Picture 4) )
* The dimensions provided in a previous section take this extra width into consideration.
To clean up the “structural frosting” of the house a little bit, I used the #16 tip to add little dots of frosting along seams and a line of frosting connecting the two halves of the roof. (Picture 1) )
After, I switched out the the #16 tip for the #2 tip and used it to pipe on the shingles. (Picture 2) )
Again, I used the #2 tip to pipe on windows and a door. (Picture 3) )
Finally, I used frosting to attach little pieces of pistachios to create a wreath and put together the 3D tree - it stands on its own! :D (Picture 4) )
Overall, I would give this recipe a 5/5. Not only are the cookies well spiced without being overbearing, you can also have a lot of fun and be creative with it!
If you’re making regular gingerbread cookies, they come out really nice - crunchy on the edges and soft on the inside!
For making a gingerbread house, all I would change would be to lower the baking soda by ¾ to not have them spread out as much and use crusting buttercream frosting instead of royal icing. But that’s just because I like buttercream more.
I highly suggest using this recipe and trying to make your own gingerbread house with friends! It’s a lot of fun and you get to eat it afterwards - win-win!
Happy Holidays everyone and thanks again to:
@afinickyguide
Samantha Nahra
Luboffin (Luna)
For participating in this years unofficial showcase - this couldn’t have happened without you all! <3
Check out their gingerbread houses and use this Survey Monkey link to to vote for your favourite! : https://www.surveymonkey.com/r/LHFG8PD
Earl Grey Cookies
“[...] a combination of shortbread and jam thumbprint cookies, made all the more interesting by the addition of tea - something different for a cookie exchange, or package them with a fancy cup and extra tea as a gift.” - ~mystery book~, p. 227
Sugar cookies are a staple of the holiday season. Whether decorated with frosting, cut into festive shapes, or sprinkled with powdered sugar, they are the go-to cookie for gifting!
When I first decided to try this version of sugar cookie, I wasn’t sure what to expect. But, I figured I’d give them a shot since it uses my favourite tea. In the end? Best. Decision. EVER! I’ve made them for myself and friends in past holiday seasons and I constantly get asked for the recipe and/or when I’ll be making more (the answer is always December, guys).
Like the Soul Cakes marking the overlap of four different holidays at the end of October, these cookies offer a twist on the traditional treats served this time of year.
Consider baking them with the Cranberry Banana Muffins to really spice up the holiday season!
EDIT: Now with extra tips!
(This recipe is an adaptation from a cookbook my grandmother has tucked away. However, I don’t have the title of the book and I can’t find her copy anymore so it’s of ~mystery origin~.)
Prep: 5 mins Cook: 45 mins Total: 50 mins
Ingredients*:
1 cup (227 g) butter, softened
⅔ cup (138 g) granulated sugar
1 egg
1 tsp. (5 mL) vanilla extractñ
2 ½ cups (313 g) all-purpose flour
1 tbsp. (6 g) Earl Grey tea leaves
¼ tsp. (0.5 g) kosher salt
½ cup (320 g) apricot jam or marmalade**
*Makes enough for about 3 dozen cookies.
** Be careful when selecting your brand of jam (both for these cookies and in general). Ingredients on labels are listed from greatest amount to least - so try to pick one that has apricots as the first ingredient instead of sugar!
First, preheat the oven to convection bake at 325℉ (160℃) [or 350℉ (177℃) if using a conventional oven].
Then, in a large bowl, cream together the butter and sugar until light (top-left).
Beat in the egg and vanilla (top-right).
In a separate bowl, whisk together the flour, tea, and salt.
Add the flour mixture to the butter mixture and stir until just combined.
Roll the cookies into 1 tbsp. (about 1-inch or 2.5 cm) balls and place them on two large, parchment-lined baking sheets.
TIP: To get all of the cookies a uniform size, I level off a 1 tbsp. measuring spoon with dough, then roll them.
Dip the end of a wooden spoon about ⅜ th of an inch (1 cm) in diameter into flour and make indentations in the center of each cookie.
Fill each indentation with a generous ¼ tsp. of jam or marmalade.
Convection bake in the oven for 16 - 18 minutes [or the same amount of time, rotating the pan halfway through, if using a conventional oven], or until they start to turn a light golden.
Remove from oven and let cool on wire racks.
Overall, I would give these cookies a 5/5. The mild sweetness from the earl grey mixed with the sweetness of the jam produces such a unique flavour without being overwhelming. Not to mention that snacking on them creates this holiday/Christmas-y vibe that’s hard to describe.
As mentioned in the intro, I’ve made these for my friends in the past and they’re a massive hit. Because they look so different from traditional holiday sugar cookies but fit so well with the season, they become a really unique treat to give to friends and family!
Soul Cakes and Halloween Costumes
“Double, double toil and trouble; fire burn and cauldron bubble” - Witches’ Speech, Macbeth
End of October and early November is an interesting time of year. Marking the end of the harvest season, October 31st - November 2nd share four separate holidays:
Halloween on the 31st;
All-Saints Day on the 1st; and
All-Souls Day and Samhain on the 2nd.
For such an interesting time of year, it’s no wonder that recipes have appeared across time to commemorate each occasion.
Traditionally baked to celebrate All-Souls Day, Soul Cakes are sugar-cookie-esque spiced cookies (or biscuits) that are made with none of the vanilla extract, baking powder, or baking soda that we’re used to seeing in modern recipes. Rather, they rely on their interesting blend of spices to treat your taste buds!
If you’re looking for something to keep the Halloween season going at school or work even after the holiday has passed, bring in these cookies to snack on!
Have a safe and happy Halloween/ All-Saints Day/ All-Souls Day/ Samhain everyone!
P.S: The fox in the picture is named Elphaba!
(Adapted from Helen Best-Shaw’s Fuss Free Flavours and Cooking Journey Blog)
Prep: 10 mins Cook: 30 mins Overall: 40 mins
Ingredients*:
¼ cup + 3 tbsp. (100 g) unsalted butter, softened
½ cup (100 g) packed light brown sugar
2 egg yolks
2 cups (250 g) all-purpose flour
1 pinch saffron or ground turmeric (for colour)
1 tsp. (2 g) all-spice
½ tsp. mixed spice**
2 ½ tbs. (35 ml) milk
50 g raisins***
* Makes enough for 15-18 2-inch (5 cm) diameter cookies or 24-27 ~2.6-inch (6.6 cm) diameter cookies.
** Mixed spice is a spice blend that includes cinnamon, coriander seed, caraway, nutmeg, ginger, ground cloves, and caraway. I don’t have access to this blend so I added ¼ tsp. cinnamon, nutmeg, ginger, and cloves individually to make ½ tsp..
*** I didn’t have any regular raisins so I substituted for golden raisins.
To start, preheat the oven to 360℉ (180℃) and line a large baking sheet with parchment paper.
Next, in a large bowl, cream together the butter and sugar.
Then, whisk in the egg yolks.
Add flour, all-spice, mixed spice, and milk and stir until the dough holds together.
After, stir in the raisins until they are well distributed.
Turn out the dough onto a floured surface and roll it out to about o.6-inch (¼ cm) thickness. Then, cut the dough in circles using a cookie cutter.
Recombine and re-roll any dough scraps to get the most cookies possible!
Place the dough circles on the parchment-lined baking sheet - leaving space between each cookie. Cut a plus-sign (or cross) shape on each cookie (adding the raisin is optional).
Bake on the middle oven rack for 15-20 mins - rotating the pan halfway through - until they are golden brown. Let them cool on the baking sheet for a few minutes then transfer them to a wire rack to cool for 10 minutes before serving.
Overall, I would give this recipe a 5/5. The spices used in the cookies made for a different and delicious spin on the sugary cookies we’re used to nowadays. I had a lot of fun diving into this medieval British treat and hope to try more in the future!
Happy Halloween/All-Saints Day/ All-Souls Day/ Samhain!
Halfling Oatmeal Sweet Nibbles
“Dense with oats, chocolate chips, and butterscotch, these diminutive cookies are perfect for halfling hands… and the stomachs of everyone.”- Heroes’ Feast, p. 128
Whether you’re looking to make tasty treats for yourself or something sweet for a bake sale - cookies are the ultimate go-to. With so much deliciousness packed into something that’s simple to make, they’re the perfect choice!
The chocolate-butterscotch chip cookies from Heroes’ Feast will knock your socks off when you try them! Served at room temperature, these little guys are the perfect combination of crunchy on the outside and soft, chocolaty goodness on the inside.
They’re also the perfect addition to any lunchbox! Their small size makes them easy to nibble on and easier to share! So, why not impress friends, both old and new, with a batch of these bad boys? They’re sure to be a hit!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep Time: 5 mins Cook Time: 55 mins Overall: 60 mins
For the ingredients*:
1 ½ cups (190 g) all-purpose flour
2 cups (180 g) rolled oats
1 tsp. (1.25 g) baking soda
½ tsp. (3 g) kosher salt
1 ½ cups (255 g) packed light brown sugar
1 cup (128 g) unsalted butter, at room temperature
1 egg, beaten
2 tsp. (10 ml) pure vanilla extract
1 cup (150 g) semisweet chocolate chips
1 cup (150 g) butterscotch chips
* Heroes’ Feast says that this makes ~45 cookies. I made 40.
First, I preheated the oven to 350℉ (177℃) and lined two large baking trays with parchment paper. You’re going to be baking 2 trays at a time, so move both of your oven racks to the middle of the oven (one in one set of grooves and the other directly below it). It will look like a tight space, but the tray and cookies will fit!
Next, I whisked together the flour, rolled oats, baking soda, and kosher salt in a bowl.
In a large bowl, I started by beating the butter and brown sugar until well combined (upper-left). Then, I added the egg and vanilla extract and whisked until smooth (upper-right).
Once the wet ingredients were combined, I stirred in the dry ingredients (upper-left). Then, added the chocolate and butterscotch chips and mixed until they were well-distributed (upper-right).
To bake the cookies, I scooped rounded tablespoons of batter and placed each one on the baking tray 2 inches apart (upper-left). I baked them for 15 minutes, rotating the positions of the pans halfway through.
Heroes’ Feast advises that smaller cookies will take less time to cook and that reusing trays will significantly cut the cooking time - so keep an eye on later batches.
I misread the directions for the first tray (left tray in upper-left) and rolled the batter after scooping it instead of just placing it on the tray. You can see how they turned out differently in the upper-right picture. They have much more of a smooth “traditional” cookie shape to them as opposed to the cookies on the right tray that look more rustic and bumpy. More about my thoughts on this in the results section.
After the cookies baked, I let them cool on the tray for around 3 minutes and then transferred them to a wire rack. I repeated this process until I ran out of batter.
Overall, I would give these cookies a 5/5. They are incredibly rich and the perfect cure for any sweet tooth. Due to the large amount of sugar in them, I don’t recommend eating them with Hot Cocoa Broth (p.188). Rather, they make a great snack while enjoying a cup of black tea (red rose, earl grey) or coffee.
As mentioned in a previous step, I rolled out the batter for the cookies on one of the trays before placing them. In my opinion, I prefer the ones made this way over just placing them on the tray. Rolling the batter allows for more structure and gives the cookies a nice soft interior.
To keep them fresh, keep them in an airtight container at room temperature for up to 3 days. They can also be kept in an airtight container in the fridge for up to a week - though you’ll want to give them a few minutes to warm up on the counter before snacking!
FUN FACT: These cookies were so popular in my house that I only had five cookies left by the time I took the first and last pictures! (I started with 40!)
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