Happy Friday my followers and visitors! This Friday I bring to you a recipe for butterless chocolate chip cookies.
A few Fridays ago I was up late with the sniffles and decided “Hey, I don’t have to babysit tomorrow; I should try and make some cookies!” So the next morning I got up to look up a recipe. Unfortunately, after I was halfway done with making them, I realized we were out of butter.
Darn it all!
So, back to the Googles I went and found a great recipe by Sugar and Charm, a baking blogger. (If you want to check her out you can click here: Recipe I found.)
I followed those instructions, with the following adaptations:
Instead of vegetable oil, use olive oil (we didn’t have any of the former) in the same amounts called for.
Add no almond extract. (We had none, but feel free to add some for your own batches!)
Add about 1/4 of a cup of milk.
Instead of only 1 tsp of vanilla extract add 1 1/2.
Bake for 15-17 minutes on a large cookie sheet greased with Crisco instead of wax or baking paper. (Family secret, shhhh 😉 )
If I were to do it all again, I think I would third the oil (instead of 1 cup I’d do maybe 1/2 a cup or 1/3 of a cup instead) and double the milk (so it’s 1/2 cup), and then add maybe a 1/2 cup of extra flower. My batter came out rather sticky and runny, and the cookies tasted a little weird and olive-oily. But with a little milk and chocolate magic, they passed with flying colours. Indeed, I had some delicious cookies that I couldn’t wait to take to school for my friends to enjoy with me.
This was a great learning experience and I can’t wait to get back in the kitchen to try my hands at something different! (Hopefully with butter on hand this time 😉 )
Peace, love, and cookies!