These are the Empress Marguerite’s favorite cookies. Don’t tell her, but she shall get some for her birthday this year. (Empress, don’t read this, okay?)
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/3 cups of butter – softened
- 1 cup white sugar
- 1 cup brown sugar – packed
- 2 eggs
- 1 tablespoon vanilla
Put the flour, salt and soda in a bowl, mix, set aside.
In a separate bowl, beat the heck out of the butter. Add in the white sugar and beat the heck out of that too. Add the brown sugar, beat it again. When the butter and sugars are fluffy, add the eggs and vanilla, beat till homogenous.
Add in the dry ingredients in two parts. It just beats better that way.
Remove the beaters and lick. Or you can share them with your kids, nephews or Dad. You could always just toss them into the sink, but seriously? Why would you do that?
The additives – the chips are non-negotiable, everything else is up to you.
- 1 bag semi-sweet chocolate chips
- 1 cup chopped nuts – I like walnut, hazelnut or pecans
- 1 cup regular oatmeal
- 1 cup dry coconut (I do not like the sweetened soft stuff. Get the chopped dry coconut from Whole Foods or MOMS, it tastes better and adds a crunch.)
- 1/2 bag butterscotch chips
Add your choice of stuff, mix.
A word about the chocolate: I am not a fan of milk chocolate chips in these cookies, the milk chocolate makes them too sweet. My preference is Ghirridelli 60% chocolate chips. They are less sweet and darker.
Heat your oven to 350. (You can do this before you start to mix the dough, or after. Just make sure your oven is at temp before you put the first pan in.)
Line your cookies sheets with parchment paper. They are less likely to burn and spread properly. They spread too much on the Silpat. (I found this out after I used it for these.)
Drop rounded teaspoons of dough onto the cookie sheets about 1 inch apart.
Bake for 12 minutes.
Remove from oven, then pan. Let them cool on racks.
Lick the bowl.
Eat the cookies.