Pin a Day: Sugar Doodles

Last Sunday began a week long adventure of new foods.  I cooked several new recipes and ate at a few new places.  I started off by baking these Sugar Doodles for my work friends.  I got up early to bake them before lunch and work, but unfortunately, I didn't read the whole recipe and had to chill the dough for 3 hours.  I doubled the recipe because I had a feeling Mike would want a few of these cookies, too.  I started by beating the butter and then added the sugar.  Next, I added in eggs, vanilla, and skim milk(which I substitute for cream).   Finally, I mixed in my dry ingredients.  Again, I made a substation with all purpose flour instead of bread flour. Once the dough was mixed, I put it in the fridge for 3 hours and came back to it after lunch.  


I preheated my oven to 350 and used a scoop to portion the cookies.  I baked the cookies for about 9 minutes or until they had just set, as I like soft cookies.  I let them cool on the cookie sheets for 5 minutes and then let them cool on cooling racks until I had to leave for work.  The cookies were still warm when I got to work and they were a big hit.  This recipe made a soft, chewy cookie that wasn't overly sweet.  It could be used as the base for several of your favorite cookies.  Suggestions for additions include white chocolate chips or cinnamon.