If you don't live in the mountains, then maybe you don't. But, that's a perfect summer day in western Montana. And, right on cue, with summer arriving this week, it's the sort of day we're having today.
An afternoon in the 80s did put the kibosh on my idea of baking up an after VBS batch of cookies. That, was okay though, because I've been wanting to try a recipe for no-egg cookie dough, since Christy over at Superheroes and Princesses made cookie dough cupcakes with some (those are on my list, for a less hectic week).
I looked up a few different recipes, and finally decided we could manage one on our own. It's pretty simple, just take your favorite recipe, substitute two tablespoons of milk for each egg called for, and leave out the baking powder, or baking soda, since the dough won't need to rise.
So, making a half batch of the classic, Nestle Toll House Chocolate Chip Cookies, the recipe I ended up with was -
- 1 and 1/8 cup flour
- 1/2 teaspoon salt
- 1/2 cup butter, softened (when I bake chocolate chip cookies, I substitute shortening for the butter)
- 3/8 cup (or a little less than a 1/2 cup) of sugar
- 3/8 cup of packed, brown sugar
- 1 teaspoon of vanilla extract (I didn't cut this one in half, for extra moisture)
- 2 tablespoons milk
- 1 cup chocolate chips
Since I was planning on baking cookies, and using shortening, I didn't have butter softened, so I put the cube of butter into a Ziploc freezer bag, and let C squish, and smash it, until it was creamy, and soft.
On a roll, I added the rest of the ingredients into the bag, and resealed it, for a little more squishing, until the dough was ready.
Then, it was just a matter of adding the chocolate chips, a little more squishing...
...and it was ready to eat.
Not that I let her it all, eggs or not, that's still a lot of cookie dough. In fact, the recipe above is just about perfect for six, nice, not-too-big-but-still-enough servings. Plenty to share.
It's great to be a homeschooler.