i am happy to introduce to you today an amazing food blogger- vanessa from wear flats to dinner! i love her style and all her recipes are delish! we met at ALTsf and had a great time. i know you will love her! be sure to check out her site- one of my favorite recipes is her mexican chocolate ice box cookies!
today she is sharing a cookie that leaves all others in the dust.
one that makes all your guests happy. one that she calls the ‘mother of all cookies’ – enjoy!
My sweet grandma used to ask my brother and I what we wanted for dinner, and just being with grandma meant we were going to get something special because she more than lived up to the grandparent cliche of spoiling her sweethearts, but she would always ask and we would always say different things with total excitement. Being completely unaware of how incredibly difficult we were, we would just emphasize that Grandma, because Burger King has the best burgers and McDonald’s has the best fries! So there we were, answering with two different restaurants that were relatively close to each other, but wanting different tastes and there my grandma was making two little kid’s lives with giving in to an outrageous request.
Looking back, my need for different tastes never really went away, well thankfully my selfishness and fast food affinities died down
a bit, but the need for variety is still very much there like when we have a friends over for dinner and we all want dessert but not everyone wants chocolate chip cookies with sea salt. Well, most of us do but inevitably there is that one person that hasn’t jumped on the sea salt train or prefers raisins and toasted oats so when you tell them you have both, they squeal with delight and you feel like the best hostess and friend ever. And then everybody can continue to laugh and chat and drink in complete abandon because their favorite flavor wasn’t left out of the bunch. Or maybe it has to do with some deeper topic about choices and feeling like you chose the hazelnut chocolate and marshmallow cookie, it didn’t force you to chose it and so it’s totally okay to have thirds and fourths.
Now that we’re here, let’s also be honest about the very real, very plausible scenario of your guests loving it so much that they return every weekend and you find that you’re a bit less generous than you initially thought because soon sharing something so chewy and sweet seems like a bigger crime than not sharing… Anyway, this cookie recipe is the mother of all recipes, the queen bee, the valedictorian, the consummate recipe of cookie recipes and I hope you find as much delight in its discovery as I did and give lots to your grandma to make up for childish food demands. Well, sort of.
Note: there are a few ways to make use of the Queen Bee ie this cookie recipe. 1) You can make one batch of the same flavor because, well, any of these flavors alone is pure madness in a good way or 2) Alternatively you can divide the dough into two or three parts (separating the dough into different bowls) and adjusting the amount of the add in ingredients as needed TIP: If you separate the dough and are wondering how much of your add ins you will need, slowly start to pour your chocolate chips or chopped walnuts etc in and while folding with a spatula judge how densely the dough is with the mixed ingredient and continue adding to taste (Example: with the marshmallows, I wanted a gooey cookie but one that would still hold, so I backed down a bit with the amount of those)
Add ins for a full batch, if separating dough into two parts halve ingredients, decrease even more if making more than two types:
- Chocolate chip cookies with sea salt – need 1 1/2 cups semi sweet chocolate chips and a bit of flaky sea salt (sprinkle salt on top of cookie dough balls right before they go into the oven)
- Kitchen sink cookies with cereal and walnuts – need 1 cup of a favorite cereal, or oats, and 1 cup of a nut like chopped walnuts or pecans
- Toasted oats with raisins - 2 cups of toasted oats and 1 cup of raisins
- Chocolate hazelnut cookies with chocolate chips and mini marshmallows – 1/4 cup and 1 tablespoon of chocolate hazelnut spread, 1 cup of chocolate chips and 1 cup mini marshmallows
Mother of All Cookie Recipes
1/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 stick of unsalted butter, cold, cut into pieces (8 tablespoons)
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
1/4 teaspoon salt
Preheat oven to 350′ and line baking sheets with parchment paper (about 3 sheets). Beat sugars and butter together until creamy and smooth, then add in the egg, vanilla and baking powder. Whisk/sift together the dry ingredients: flour, salt, baking soda. Slowly mix dry ingredients into the wet mixture. Finally, stir in your add ins and scoop cookie dough into 1 1/2 – 2 tablespoon balls and place on lined cookie sheet. Bake for about 10-12 minutes.
Note: If making a two in one batch or more, before adding the additional ingredients, separate the dough into two halves (or thirds) and place one (or two) in a medium sized mixing bowl. Stir in the respective add ins.