By Heather Blanchette
WE MOVED TO THE NEW TASTYMADNESS.COM
There’s no need to feel bad about leaving a little more than the last reminisce of batter in your mixing bowl for yourself when baking. As far as I’m concerned, the arm strength it takes to mix the ingredients together for a batch of chocolate chip cookies burns enough calories to excuse the heaping spoonfuls of raw batter consumed while the cookies are in the oven.
After my slightly less than successful cupcakes yesterday, I decided to make something I knew would turn out great tonight. I made sugar cookies and chocolate chip cookie brownies. My brother comes over once a week with no other purpose than to forget the rest of his dining-hall-infused week by eating everything in my apartment, and this week is no different. Our normally very full bowl of cookies on the table is quite far from filled right now, and he’s still here for another few hours.
As far as my cupcakes from yesterday, the freezer was just what they needed. They’re great now, and a huge hit with my brother!
Sugar Cookies
- 2 and 3/4 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1 Cup Butter, Softened
- 1 And 1/2 Cups White Sugar
- 1 Egg
- 1 Teaspoon Vanilla Extract
In one bowl stir together flour, baking soda, and baking powder. In a second bowl, cream together the butter and sugar until smooth. Gradually blend in the dry ingredients. Bake 8-10 minutes in the preheated oven or until golden!
