Cocodoodles

So you know how they say that psychopaths have to kill eventually?  A psychopath can only dabble around with their evil hobbies for so long and then they get bored and BAM.  Bad things happen.  For the record, I don’t know if people actually say this about psychopaths.  Someone on Sherlock did, though, and I get most of my interesting facts from fictional sources.

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About a month ago I got weirdly into baking.  I looked up recipes constantly and usually make one or two baked goods every week.  I made a weird, yeastless bread in a cast iron skillet, an amazing batch of cinnamon rolls, my favorite chocolate chip cookies, white chocolate Baileys cookies, the list goes on.

The other day we ran out of cookies, though, so I decided that it was time to make another batch.  Chocolate chips are expensive (if you get the good ones [I always get the good ones]), though, so I decided to make snickerdoodles.

But remember how we started this entry?  With the thing about psychopaths?  Well, I have finally reached my psychopath point with baking.

I can stay by the sidelines no longer.  No more can I simply do what other recipes tell me to do.  I shall leap into the fray, beater in one hand, cinnamon in the other, and…make up my own recipe.

Granted, I got a little help from the internet.  I clicked the first four links that came up after a very specific search of “snickerdoodles” and, in comparing them, I realized that they were almost identical.  One of the recipes called for vanilla extract, and another one of the recipes had a full cup of butter instead of splitting it 50/50 with shortening.

WHICH GAVE ME A THOUGHT.

I have been obsessed with coconut oil lately.  I needed to buy some for the muffins I made last week and since then I have been grilling avocados in it, frying pancakes in it, licking it off of the spoon, etc. AND SO ON.  Coconut oil is the best.  And I thought to myself, Self, coconut oil is a fatty substance that is similar in texture to shortening.  Since shortening substitutes half of the butter in one of these recipes, who is to say that coconut oil cannot substitute the shortening in my recipe?! Also they are both the exact same shade of white!  This is meant to be!  

So, that settled, this is my recipe for Cocodoodles.

Ingredients!
1/2 cup butter
1/4 cup shortening
1/4 cup coconut oil  (I split it in half with the shortening just in case.  Next time I will use 1/2 c. coconut oil, expensiveness of coconut oil be damned.)
1 tsp vanilla (I will also probably not put this in next time…they were a little too sweet with both coconut and vanilla flavors going on.)
1 1/2 cup sugar
2 large eggs
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

More Ingredients!
3 tablespoons sugar
3 teaspoons cinnamon

Directions!
1.  Preheat oven to 400°F.
2.  Cream butter, shortening, coconut oil, sugar, eggs and vanilla together.
3.  Add cream of tartar, flour, baking soda and salt.
4.  Make the dough into tiny balls.
5.  Mix the cinnamon and sugar together.  Honestly, the ratio is not at all important although everywhere I looked had a ratio of one tablesppon of sugar to one teaspoon of cinnamon.  Newsflash:  cinnamon/sugar is not rocket science.
6.  Roll your cute little dough balls in the cinnamon sugar.
7.  Put the sugary dough balls on the cookie tray.
8.  If you made yours as small as I did, you’re going to want to make them for 8 minutes or a little bit less.  10 minutes for bigger cookies.  They should still be a little bit puffy looking when you take them out.

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They are so fluffy and beautiful!

9.  Remove from baking sheet immediately.
10.  Eat them.  With milk.  Or coffee.  Or tea.  Or give them to your super nice neighbor who let you in when you locked yourself out this afternoon.

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Thanks, neighborman!

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