|I have to work on my photography skills|
Making cookies is one of my favorite weekend activities. But I haven't been making them too much lately . . . at least I haven't been making any that he would want to eat. The kids are not too interested in trying my sugar-free experiments. Most of them are better for weighing down paper than for eating.
I took this present as a cry for help. A cry for sugar and chocolate chips. Clearly, he needs me . . . to make him some cookies.
And so I did. Plain Jane Chocolate Chip Cookies. Just like he likes them.
But, then I couldn't stand it. I needed to try something. I wondered, what if I took my favorite cookie recipe and just switched out the white sugar with my new colonic friend, Xylitol? I thought, maybe if I just change one ingredient at a time, I'll eventually create something fabulous and healthy.
And, that's what I did. Make no mistake though.
This is not a healthy cookie.
So, don't go bananas. But, it has a little less sugar, and I think the recipe has room for improvement. Next time, I will reduce or eliminate the brown sugar.
Also, keep in mind that the Xylitol makes this a "cakey" cookie.
The Great and Powerful Oz did not care for it (though he ate no less than half a dozen) because he prefers a flatter, chewier cookie. However, when I made this same base cookie dough with regular refined sugar, he commented that this is the "best base" cookie dough ever. I think I have it recorded somewhere.
So, if you don't care about sugar, just replace the Xylitol with regular refined sugar. If you don't want all the bells and whistles, nix the white chocolate, butterscotch, and pretzels, and just make chocolate chip cookies instead.
I like bells and whistles.
White Chocolate Butterscotch Pretzel Cookie
8 T butter flavored crisco stick
1/4 + 1/8 cup packed light brown sugar
1/2 cup Xylitol
1 T vanilla
1 3/4 all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup of premier white chocolate chips
1/4 cup butterscotch chips
1/2 cup broken up pretzels
Preheat oven to 350 degrees F. In a stand mixer, cream the crisco, brown sugar, and Xylitol. Add egg and vanilla. Mix until well combined.
In a separate bowl, combine the dry ingredients and stir well. Then, slowly add the dry ingredients to the wet. Use the mixer to mix the dry and wet together. Just until all the dry ingredients are wet.
Use a cookie scoop or your grubby hands to roll into balls. Evenly space on a parchment-lined cookie sheet. Sprinkle with sea salt. Bake for 10-14 minutes. Watch them though. Don't leave them unattended. If you over cook them, they will end up like this:
Makes 21 medium cookies.