I hardly ever baked cookies in my career at home mainly because they always came out burned & they were never the same size. Lately I have been trying my hand at peanut butter cookies, macaroons, biscotti (that flopped), & oatmeal. I now use parchment paper & watch the cookies instead of going by the time in the recipe. Who cares if they are not all exactly the same size as long as they taste good.
I made “Sweet ‘n’ Salty Cookies, from The Canadian Living Magazine, May 2011. I opted to call them Junk Cookies instead:
Preheat oven to 350F.
1 cup softened, unsalted butter ,3/4 cup each granulated & packed brown sugar, 2 eggs, 1 tsp vanilla, 2 1/3 cups all-purpose flour, 1 tsp baking soda, 3/4 tsp salt.
The recipe then calls for 1 cup candy-coated chocolate pieces, chocolate caramels or chocolate bar and 1 cup crushed or crumbled savoury snacks such as potato chips, pretzels or bugles.
Beat butter, sugar until fluffy, beat in eggs one at a time, beat in vanilla. Whisk together flour, baking soda, salt; stir into butter mixture, stir in goodies. (the stuff was hard to mix so I used my bare hands). Drop by 2 tbsp onto parchment lined baking sheets. Bake in top and bottom thirds of oven rotating pans halfway through, until golden, about 12 minutes. Let cool & store in airtight container.
Now the good part…I used chocolate ants, white chocolate chips, raisins, sliced almonds, coconut & smashed pretzels because that’s what I had in my kitchen. I have to say they are the best cookies I have ever tasted!
now when you say 'chocolate ants' -- do you mean insects, or a brand of candy?
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