Tuesday, March 23, 2010

Three-Way Drop Cookies

I started out looking for a recipe to use up some of my glut of oranges, lemons and limes (I have a weakness for the pound-a-bowl man around the corner). That's how I stumbled on this recipe, which I tweaked a bit to use up other things I had around the house. It's pretty fun to make three kinds of cookies with one basic dough recipe. Not sure that the molasses sugar worked - the cookies came out awfully dark. Also, they're very flat, so I'm not sure if that's because I didn't manage to cream the butter and sugar for long enough, or if the dough wasn't cold enough, or what. Oh well, they still tasted good.

Drop Cookie Dough
Adapted from Serious Eats
- makes 45 cookies (15 of each flavor) -


225g (1 cup or 2 sticks) salted butter, softened

150g (3/4 cup) dark molasses sugar
60g (1/2 cup) granulated sugar
1/2 teaspoon vanilla extract
2 eggs
250g (2 1/4 cups) all-purpose flour
1 teaspoon baking soda

For Chocolate Chip:

1/2 cup chocolate chips or finely chopped dark chocolate

For Oatmeal-Blueberry:

1/4 cup + 2 tablespoons rolled oats
1/4 cup + 2 tablespoons dried blueberries

For Citrus:

Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange


1. Preheat the oven to 160C / 325°F.

2. Line three baking sheet with parchment paper. Set aside.

3. In a bowl, cream together the butter and sugars until light and fluffy (I used a hand mixer).

4. Add the eggs and vanilla extract and continue to mix one minute.

5. Add the flour, baking soda and salt and continue to mix until well combined.

6. Divide the dough into three equal parts in separate mixing bowls.

7. Add the flavoring ingredients—chocolate chips, oatmeal and blueberries, citrus zest—to each bowl and mix with a rubber spatula until well combined.

8. Spoon teaspoon-sized drops onto the baking sheets, about 2 inches apart.

9. Bake cookies until they are golden brown and slightly soft in the center, approximately 8 to 10 minutes.

10. Let cool at room temperature.

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