prep time: 15 minutes
cook time: 10 minutes (per batch)
cleanup time: 5 minutes
time spent procrastibaking: 30 minutes
it’s sort of funny that my welcome-back blog post is also one of the last blog posts in the original procrastibake kitchen. that’s right, i’m leaving my apartment here in the heart of boston and going… well, somewhere new. and you know how it is when it’s time to pack up and leave– lots of packing, and throwing things away, and finding new nail holes in the wall to patch up. blargh.
anyway, why bother with silly (depressing) things like that when we could be baking, instead?
today’s recipe is a new favorite, and it’s one of the most versatile. sure, sugar cookies are delicious, and these are no exception. sweet without being TOO sugary, a hint of vanilla– they almost melt in your mouth, and are especially perfect paired with pumpkin coffee. thank you, dunkin donuts. BUT– these cookies are also the perfect base cookie: chocolate chip? macadamia nut? blueberry? maple? butterscotch? pumpkin? yes! as scrumptious as it is on its own, this base goes perfectly with whatever you decide to add to it. and, this recipe yields lots of cookie dough, so freeze it plain and you’ll be able to add fresh ingredients to your cookies as you acquire them!
- cookie sheet
- non-stick spray
- mixing bowl/spoon
- 2 sticks butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons vanilla extract
- 2 large eggs
- 2 1/2 cups self-rising flour
step one. preheat the oven to 375 degrees, and spray your cookie sheet with non-stick spray.
recipe adapted from phillipa vanstone’s “500 cookies”
isbn #: 978-1-56906-592-1