~ jwgh's Cookie Recipe ~

From: Jacob W. Haller (jwgh@earthlink.net)
Subject: Cookie recipe
Newsgroups: alt.religion.kibology
Date: 2001-02-01 05:40:13 PST
    

Wet ingredients:

• 2 sticks of butter
• A little peanut butter
• [ From Crgre: Marzipan or cashew butter!!!]
• A little nutella. What could it hurt?
• A handful of water.
• 2/3 cup brown sugar, more or less
• 1/3 cup white sugar, more or less. (OK, sugar isn't normally wet. So what?)
• Two eggs.
• A tablespoon of vanilla. Or so.
• [ From Crgre: 1 oz Yukon Jacks -- if it can make it past the baker.]

Dry ingredients:

• 2 cups flour.
• Maybe some oatmeal, or wheat germ, or whatever seems fun and is vaguely grain-related. Or not. Whatever. Don't add beer.
• A little cinnamon.
• A teaspoon of baking soda.
• A dash of salt.
• A bag of chocolate chips or something vaguely chocolate chip-ish.
• A bag of something else, like say baking M&Ms, or peanut butter chips, or white chocolate, or something.
• A bag of walnuts.
• [ From Crgre: MACADAMIA NUTS!!!<--IMPORTANT1!!]
• A bag of slivered almonds. <---IMPORTANT! Actually, if the bags are small you may want to use two.
• One of those small bags of trail-mix-type stuff that includes generic M and Ms or chocolate chips.
• Some chocolate-covered espresso beans.
• Whatever else you want to throw in. Sesame seeds can be a nice touch if your inclination runs that way. Or poppy seeds. Whatever.

Directions:

Put the butter in the biggest bowl you have and wait for it to soften. If you're impatient or in a hurry you can melt it to speed up the process, but I don't really recommend it. You might as well throw in the peanut butter, nutella, and water while you're at it--why not? Or wait til later.

While you're waiting for the butter to soften, combine all the dry ingredients in a seperate bowl. It should also be pretty big but doesn't need to be as big as the other bowl (the one that has the butter in it). Mix it all up pretty good. I add them roughly in the order they appear above and mix them with a fork after each ingredient, but that's probably more thorough than is strictly necessary.

Check to see if the butter is soft yet. When it's soft, add the wet ingredients in the order that they're listed, mixing thoroughly between ingredients. I use a wooden spoon to do this for what it's worth.

After all the wet ingredients are thoroughly mixed, add the dry ingredients. Mix everything up until the dry ingredients seem to be pretty well mixed in. Try not to overbeat.

Grab smallish hunks of the dough and drop them on cookie sheets. The cookie sheets don't need to be greased or anything though feel free to do so if it makes you happy. Bake the cookes at about 350 degrees farenheit (I probably should have told you to preheat the oven somewhere but I'm not sure where it'd fit) for roughly 8-10 minutes. Basically you cook them until they no longer look wet--if you cook them until they're evenly browned they'll still be OK but they won't taste as good as if you cook them until they're just barely done.

Depending on ingredients, proportions, personal taste, and probably a bunch of other factors the cookies may taste best warm out of the oven or they may taste better after being frozen. Making this determination comes with experience. They should taste really good; if they don't taste as good as you expected or hoped straight out of the oven, try freezing 'em and see if that does the trick.

Warning: If you make these cookies in the evening and do some 'sampling' (as is your right as cookie maker) the espresso beans will make you really wired and you won't be able to get to sleep for a while. Also, mistaking cookies for real food and substituting them for meals is tempting but probably not a great idea.

Disclaimer: This recipe was not purchased, stolen, or otherwise acquired from Mrs. Fields.