“Mmm. You could sell these.” Those were the winning words of praise that John gave me as he took a bite of my greatly-improvised cookie concoction on Saturday night. Then he made me write the recipe down. And because I’m in a generous mood, I’m sharing it with you.
You’ll probably do just fine if you follow the recipe I blatantly ripped off (I mean, adapted. That’s the legal, slightly-respectful form of stealing, right?) But I’m incapable of following a recipe. Even when it comes to baking, which is less forgiving on random additions/substitutions and half-assed measurements. I tend to think, “this would be better with cinnamon,” or “what can I use instead of half an egg? Uh, yogurt is similar, right?”
Anyway, this time it worked out and here is an approximation of how it went down.
P.S. Apparently I can’t call these snickerdoodles because they don’t feature cream of tartar, so you’re stuck with an even longer title.
Cookies with the long title
1/2 cup walnuts, finely chopped
14 cup unsalted butter
1/4 cup white sugar
1/4 cup brown sugar (or do what I do: white sugar + 1/2 teaspoon molasses)
1/4 tsp salt
1/2 tsp vanilla extract
1/4 tsp almond extract (optional but adds a lovely buttery/marzipan-y flavor)
2 tbsp thick yogurt (vanilla works)
1/4 tsp baking powder
1/4 tsp baking soda
3/4 cup white flour
1/4 cup oat flour (finely grind some oats – oat flour adds a lightness to the texture)
1/4 cup unsweetened desiccated coconut (also adds a good texture)
100 g bar white chocolate, chopped in small chunks
topping: 1 tsp cinnamon and 1/4 cup white sugar
1.. Toast walnuts in a dry skilled over medium heat, until light brown and toasty-smelling. Remove from heat.
2. Microwave butter in a medium-sized bowel. Add sugars, salt, extracts, and yogurt. Mix well for a minute or so – this helps the butter and sugar get those caramelized notes.
3. Add white flour, baking powder and salt. Stir until incorporated. Add oat flour and coconut, stirring well. Fold in walnuts and chocolate chunks (warning: don’t eat half of these two things because they’re too delicious on their own to make it into the batter).
4. Place dough in plastic wrap or a plastic bag and place in freezer for 30 minutes (if impatient) or refrigerate overnight.
5. Preheat oven to 350F/180C and line baking sheet with baking paper. At this point, dough should be thick but workable, meaning you don’t have to take a hammer to it to break off balls of dough.
6. Mix cinnamon and sugar in a small bowl. Break off tablespoon-sized pieces of dough and roll into balls (or use a cookie scoop. Yes, you need one. I burned through mine – don’t ask – and am now coveting another for Christmas. Hint hint to my readership, which is 90% my parents).
7. Where were we? Roll those balls into the cinnamon sugar, place 2 inches apart on the cookie sheet, press down a bit if you like them fatter (I prefer to leave them ball-shaped so the centers stay softer). I got about 15-16 because I ate a bunch of dough (oops!)
8. Bake 8-10 minutes, until golden at the edges and almost-golden on top (basically, you don’t want to press down on one and have it completely deflate right away). Let cool on baking sheet. Eat.