If you like light and crisp cookies that shatter in your mouth, here’s a recipe for your collection. The original version is called “100 Good Cookies” which in accordance with the name, yields exactly 100 sophisticated, handsome cookies which would be perfect for a tea, cookie exchange or gift. Not planning on attending, participating in or giving any of the former, I chose to make 50. Frankly, I don’t know what I’m going to do with the 50, but oh well…
Given the title of the recipe, I was compelled to get the yield exactly right so I measured my cookie balls ahead of time using a cookie scoop, laid them on a foil lined cookie sheet and pressed them down so that I’d have pre-formed cookie discs ready to bake as needed. The pressing down part is important because these guys don’t spread much and given their texture, they need to be thin rather than thick.
More baking notes are at the end of this recipe.
50 Good Cookies
1 stick (4 oz) unsalted butter, cold
1/2 cup very firmly packed light brown sugar
1/2 cup granulated sugar
2 tablespoons lightly beaten egg
1/2 cup vegetable oil
3/4 tsp. vanilla
OPTIONAL ADDITION: 1 tablespoon malted milk powder (reader tried this and said it was terrific)
1 3/4 cups flour (a little less than 8 oz)
1/2 teaspoon salt
1/2 tsp. cream of tarter
1/2 tsp. soda
1/2 cup quick cooking oatmeal
1/2 cup rice krispies
1/2 cup toasted shredded sweetened flaked coconut
1/2 cup pecans, toasted and finely chopped
1/3 cup (use less if desired) of miniature semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Beat the butter until creamy. Beat in the brown sugar and granulated sugar. Cream mixture for about 5 minutes, then beat in the egg. Continue beating until light and fluffy, then reduce speed and beat in the oil, vanilla and malt powder (if using).
Mix together the flour, salt, cream of tartar and baking soda in separate bowl. Gradually add to egg mixture, stirring until incorporated, then stir in oatmeal, cereal, coconut, nuts and mini chocolate chips
Using a cookie scoop, scoop out fifty little balls of dough and arrange them on a foil lined cookie sheet so that you can chill the dough and bake as needed. PRESS THE BALLS DOWN BEFORE CHILLING. If you chill them as balls, the balls harden up and they crumble when you press them. Chill only if you don’t plan to bake them right away.
When ready to bake, space the little dough circles about 2 inches apart on baking sheets, and bake for 12 minutes at 350 F. or until lightly browned. Cool completely to get the proper texture. These cookies are NOT great warm.
— Since I’ve been using my stand mixer a lot these days, I creamed the butter and sugar for a long time to dissolve the sugar. I’m not sure this had anything to do with the light texture, but it didn’t hurt anything. I also beat the egg quite a bit after adding it.
— This recipe has a lot of flour, so make sure you weigh it or fluff it up and spoon and sweep before measuring. Too much will make the cookies dry. The dough shouldn’t be crumbly at all, nor should it be sticky