I don’t know where to start with this one! I never had a favourite cookie recipe before. I have been baking for so many years and I would say a short bread here and there might be the one, or something unique or just plain simple was my favourite, but in December 2015 I found the ultimate cookie recipe. There is absolutely nothing wrong with it. You can add anything to it, you can roll it in anything, just amazing.
√ Bite size.
√ Makes dozens.
√ Melts in your mouth.
√ Tastes perfectly.
√ No fail recipe.
√ Fun to bake.
√ No fuss.
First off, acknowledgements. I found the recipe in our local Halifax Chronicle Herald newspaper. Written by Justine Gelevan “The Goodie Girl“. Justine adapted the recipe from Cookie and Cups. I am not familiar at all with that publication. What probably makes this recipe unique is the fact, Justine made the cookies for the first time and accidentally added brown sugar where it stated to add icing sugar! She admitted she has never tried it with icing sugar since and I WILL most definitely never try it with icing sugar. Justine stated it makes 48 small cookies. I was attracted to the recipe because of the quantity, but I think it was an editorial error. That is a lot of cookies for one recipe and I tend to make my cookies a bit larger than what recipes state. If anything the error was on the low side! I was able to bake 20 cookies on each cookie sheet and had 112 cookies for the first batch and 120 cookies the second batch. Yes, I made two batches! I tried to make them smaller the second time around. My theory is that Justine made 148 cookies and an editor thought it was an error. Again, my theory of 148 seems to correlate in the fact the recipe calls for 9 minutes of baking and mine took 13 minutes.
1 cup (1/2 lb) butter, room temperature
1 cup vegetable oil
1 cup granulated white sugar
1 cup brown sugar
1 tsp vanilla extract (I used the real stuff)
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
4-1/2 cups flour
*optional sprinkles to garnish (I used every last sprinkle I had in the house and moved onto dipping them in jello)
- Preheat oven to 350° F.
- Line baking sheets with parchment paper (or silicone liners).
- In large mixing bowl with an electric beater, cream together butter, oil and both sugars until smooth.
- Beat in eggs and vanilla.
- Add baking soda, cream of tartar and salt.
- Turn mixer to low or beat in by hand flour at one cup at a time.
- After adding the last 1/2 cup of flour, beat with an electric beater until well blended. (I believe this is the secret to the melt in your mouth stage).
- Use a small dough scoop or teaspoon drop dough onto lined baking sheets placing them 4 x 5 (or 6 depending on size) on each sheet, leaving enough space for spreading while baking. My cookies were a maximum of 2″ (5 cm) across.
- Pick up each cookie and roll through sprinkles or place decorations on each. Cookies will be more of a ball shape.
- Bake for 9-13 minutes (depending on cookie size), until the edges just start to golden.
- Cool for 3 minutes on baking sheet and then transfer to wire rack to cool.
- Makes more than 9 dozen cookies.
There are 91 cookies showing here after a lot of sampling! A few hours later, I made second batch!