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.