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The Cookie Monster…

February 25, 2012

(being my Dad) essentially gave way to: The Squishy Monster.

I swear, if he could’ve figured out a way to survive solely on a diet based on Dr. Pepper, Fig Newtons, and Oreos, it would’ve been done!  He’s the worst when it comes to Junk Food.  “Hey, at least he’s getting some Figgy goodness with the Newtons” is what I tell myself but we all know—we ALL know!

It kinda drives me crazy but a loooong time ago, I stopped trying to lecture Dad on all the reasons why he shouldn’t be crushing an entire bag of Cookies and washing it all down with Pop on the daily.

The compromise that bloomed from many unsuccessful attempts at trying to get Dad to stop was this (and to preface, it was this or nothing, lol) I decided to bake him his favorites in a sad but (still very earnest attempt) at trying to reach a middle ground that he wouldn’t be vehemently against.  Now, these by no means are diet Cookies bc Dad just wouldn’t have it any other way.  They say that Marie Antoinette either said or didn’t say “let them eat cake!”  Well I’m here to tell you that The Mac Daddio of all Cookie Monsters wants EVERYONE to eat COOKIES!!!  He’d throw everyone a Cookie Party everyday if he could, and I mean that in a very serious way, lol.

For the Cookies:

  • 1 1/4 c Flour (unbleached, unbromated)
  • 1/2 c unsweetened, Dark and Natural Cocoa
  • 1 ts Baking Soda
  • 1/4 ts Baking Powder
  • 1/4 ts fine Salt
    • Make sure to pre-sift all of your dry ^ ingredients together
  • 1 c Sugar
  • 10 tb unsalted Butter (softened, room temp)
  • 1 Egg (room temp)

Easy, Breezy Glaze/Creme/Icing

  • Powdered Sugar
  • Vanilla Extract
    • How much will depend on you–play around with it.  Just make sure you keep the overall mixture thicker and not “liquidy.”

375 for 7-8 min.

Notes:

    • Typically, my general rule of thumb for Cookies is to always under bake rather than over bake but to mimic that familiar Oreo Cookie texture, I’m ok with these being a bit more on the crispier side.  Just keep in mind that even if they’re loose at first, they will harden a bit as they cool.
    • A cooling Cookie Rack is a great investment as they’re inexpensive and elevate your Cookies and not allow them to continue “cooking.”
    • Pre sifting is an important step to not skimp out on–esp. with recipes that call for the addition of Cocoa…dark little Cocoa nuggets will give you away in the final product.
    • Ensure proper Creaming when meshing the Butter & Sugar together…”they” say 3-5 minutes…again I ask, “who are they.”  I personally stop when it’s increased in volume a bit, it’s a more of a homogenized mixture and feels like fluffy, gritty Cream, and the overall color is a pale yellowish/cream/ivory.  Additionally, you should begin with Butter that is softened but definitely not a droopy mess.  I know when mine is ready when I press my thumb and it leaves an indentation but the whole thing doesn’t flop over and creates a greasy mess.
    • Don’t forget to press the baby dough rounds with damp (not dripping wet) hands otherwise, you’ll have a puffy cookie that looks more like a Cakester than an Oreo =D

Love & Cookies,

Your Squishy Monster ^.^

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