It all started at 6 o’clock that night, when I innocently decided that cookies sure would be swell later, and hey, why not put out that butter to soften?
The butter, which was then completely abandoned and ignored until 9 pm that same night, when the urge came over me.
You know the urge I’m talking about. I know you do.
Cookie dough, it whispers into your ear, and you can practically taste the creamy, possibly salmonella containing deliciousness.
The urge lead me into the kitchen, where I got out my mixer, Bertha, dumped in the butter, pulled out the sugar, and got the first nasty surprise of the night.
We were out of white sugar.
Ok. This wasn’t a crisis. I merely googled “brown sugar chocolate chip cookies” and came across a recipe that sounded promising.
Don’t ask me which one. As you will soon see, there is very little of the original recipe (may it rest in crumbly pieces) left.
I added the carefully measured 1 1/2 cups of brown sugar (using a 1/3 cup measuring cup, because I fail at so many many kitchen tasks including both measurement and dishes), turned on the mixer, and turned to the fridge.
To discover a distinct lack of eggs.
Um.
Ok, no problem! I have…I have..soy flour! And soy flour can be used as an egg substitute! Excellent! …Unfortunately, soy flour makes the dough taste really nasty, but I am GOING to make these cookies, dangit. I mentally rename the recipe “Come Hell or High Water Cookies.”
I successfully add vanilla and flour without anything more than a couple of floury handprints on Brandus’ backside, so the discovery that I’m almost completely out of chocolate chips gets nothing but a snarl.
And guess what?
My soy flour substituted, brown sugar mis-measured, low chocolate chip cookies are AWESOME.
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