I do not make pretty cookies.
See evidence above.
What I do make, though, is tasty cookies. Try these tasty little things out:
Before moving on I would like to have a short discussion about eggs:
I used to not care about organic vs. non-organic, brown vs. white, or caged vs. free range eggs. And to be honest with you, I may not have started caring until I noticed a difference in the taste, texture, and cookability (if that’s a word) of the eggs. Your regular run of the mill white shelled eggs from the grocery store have hardly-yellow yolks that just don’t stand up in a frying pan. They are harder to make over-easy, and, as I have learned, are not nearly as nutritious. Brown, free-range, organic eggs have orange-yellow yolks that are mighty. They hold together in a pan, and stand up to a good flip for a tasty breakfast. The darker yolk color indicates a greater concentration of nutrients in the eggs.
So, friends, I am using brown, free-range, organic, and very local eggs. They happen to come from a friend of mine. I know these eggs. 🙂
Anyway. Back to our cookies:
I told you you would like these.
Mix together, than add 1+ cups of all-purpose flour, 1/4 tsp salt, 1 tsp baking soda. I needed just a bit more than one cup of flour to get a good cookie dough consistency.
Then just for good measure I mixed in 1 cup of butterscotch chips. Because they were just begging to be added in.
That’s an important step.
Then wrap the dough and refrigerate for at least half an our.
Use a teaspoon to measure cookies and roll into balls. Place cookies on a lightly greased cookie sheet and bake for 15 minutes at 350 degrees.
1/2 cup butter, softened
1 cup white sugar
1 cup Nutella
1 cup all-purpose flour
1/4 tsp salt
1/2 tsp baking soda
1 cup butterscotch chips.
Cream butter and sugar. Beat egg separately, then mix in. Mix in Nutella. Add flour, baking soda, and salt. Mix until a firm dough forms. Fold in butterscotch chips. Cover dough and refrigerate for at least half an hour.
Preheat oven to 350 degrees F. Measure cookies with a teaspoon, and roll them into balls. Bake on a lightly greased cookie sheet for 15 minutes. Cool on a cooling rack.