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.

The New Austonian