So I went home (and put on comfy dry clothes) and made cookies. I couldn't decide what kind, so I just started adding stuff. And I was out of eggs. And you know what- they're delicious. Now I am posting a pseudo-recipe, but only to inspire you to give it a try yourself! I'm amazed what cookies can hold up to.
On an related note, comfy/stretchy/drawstring shorts were made for I-made-cookies-cause-my-workout-was-cancelled days.
Here's what I used: (approximately)
3/4 c. butter, softened
1 c. white sugar
1/2 c. packed brown sugar
some vanilla (literally just splashed a little in)
a BIG spoonful of peanut butter (maybe 1/2-2/3 cup? I also gave a little to the dog)
some malted milk powder (1/2 c.?)
1/4 c. water (may not need depending on how dry everything is)
1/4 c. milk
1/2 tsp. baking soda
3/4 c. self-rising flour (though I think you could sub in regular flour and some baking powder, or not run out of eggs)
3/4 c. all purpose flour
1/4-1/2 tsp salt
2 c. quick oats (I'm finding most of the oats work for most baking)
1 c. chocolate chips
craisins (1/2 c.?)
shredded coconut (1/2 c.?...you get the idea-I have no idea how much!)
2 Tbsp. sunflower seed kernels
10 kraft caramels town into little pieces (about 4-5 pieces each)
1 c. rice crispy cereal (yep!)
Here's what I did:
- preheat oven to 350ish
- combine sugars, butter, vanilla, and milk. If this is liquidy hold off on the water, if not add it.
- stir in peanut butter and malted milk powder.
- add flour, then add baking soda on top of this, then sprinkle with salt, THEN stir to mix in wet ingredients (this is how I avoid the "use two bowls" method). This should still be somewhat runny, definitely easy to stir and not what you'd describe as doughy. If a doughy ball seems to form when you are stirring, then you need to add the water.
- Stir in oats, then stir in chocolate chips, craisins, coconut, caramels, sunflower seed kernels, and anything else you are adding that won't get soggy (M&M's, raisins, peanuts, etc.). Last, gently stir in rice crispy cereal (and anything else that would get soggy or crushed- I was wishing I had thrown in potato chip crumbs for a salty touch).
- Taste the dough. Go ahead, it's eggless. See if you want to add more vanilla, peanut butter, or malted milk to change the flavor. Then drop by heaping spoonfuls onto a parchment paper lined baking sheet.
- Bake approximately ten minutes, or until top and edges are golden brown. Note- this will not puff up or set like you expect from cookies. As a matter of fact, if you try to eat one immediately after removing from the over you'll need a spoon (which I highly recommend!). However, when you return 1/2 an hour later and the cookies are completely cooled you will be able to remove them from the cookie sheet and store/eat. I think it almost becomes a cross between an oatmeal cookie and a brittle of sorts.
So easy, so good, so random. Enjoy.
