First of all I just want to say thanks for the nice comments on my last not-so-fun post. They really meant a lot to me and I appreciate you taking the time. I’m still thinking about everything and trying to figure things out but today I got to do one of my favorite things which is this – cream some butter and sugar, turn on the oven, turn off my brain, and bake some frickin’ cookies. Since winter is seemingly never-ending this year (that goddamn groundhog is a liar. A LIAR!) it was especially soothing to bake something warm and gooey and make the house smell nice.
Brace yourselves: I only had one stick of butter in the house. gasp! That’s how you know I haven’t been feeling like myself guys, one stupid stick of butter. I was kind of tempted to try a Greek yogurt substitution thing for the other stick of butter since I recently pinned something that tells you how to do all kinds of swaps to make things healthier but then I thought, do I really need 4 dozen cookies? Probably not. So I just halved the recipe and kept them nice and fatty. I’m trying to make really good choices foodwise these days and I think letting a cookie be a cookie and not a health food is a good choice. Sue me. This way I’ll probably only eat one or two instead of telling myself that they’re not that bad for me and eating like 6. Fact.
Look at that beautiful dough – the flecks of espresso powder in there are killing me. And it smelled amazing. I mixed the dough this morning and then baked them after lunch so it was definitely a less time-consuming project that our last recipe. This is the kind of thing that makes me love my stand mixer again. I know I get mad at her from time to time, but Candy is seriously my kitchen BFF forever and always. And you know what else I love? Cookie scoops! As Woody would say, “If you don’t have one, get one!”
The recipe called for dried apricots but I didn’t have any of those so dried cherries are what’s happening here. Love them, always have them, never gonna quit them. I don’t know that I could say the same thing for dried apricots. I was going to try to wait and not eat these until after dinner tonight, but how could I properly blog them without trying them? hehehehe
This is pretty much the ideal cookie for me – crispy, crunchy exterior + chewy, delicious interior = cookie bliss. When I was halving the recipe I accidentally still put in the whole tsp of baking soda instead of 1/2 so maybe that contributed the the amazing texture. Who knows? I’m not a scientist. What I am is a cookie connoisseur these get my two enthusiastic thumbs up!
To try these for yourself (cause I’m not sharing mine, sorry!) visit this week’s host Galettista for the recipe.