Vermontsters

I like nothing more than a good cookie. But ask any cookie lover and they’ll tell you, who can stop at just one?! I concocted this recipe to solve the ‘one cookie’ problem. These Vermontsters (inspired by my favorite home away from home) are big enough to satisfy a monster cookie craving. They’re super simple to make. They are the perfect thing to take on an outing for a quick energy (and mood) boost. And if you still can’t stop at one, I won’t blame you. Neither can I. Apart from the Featherweight sodium free baking soda (sold online and at Whole Foods markets nationwide), this recipe requires no special ingredients. Adapted from the original Toll House cookie recipe.

Yields about 30 jumbo cookies.

SODIUM CONTENT: 11 mg per cookie

INGREDIENTS:

1 c. (2 sticks) unsalted butter
3/4 c. sugar
3/4 c. brown sugar
1 egg
1 T. pure vanilla extract
1 t. Featherweight sodium free baking powder
2 1/4 c. flour
1 1/2 c. semisweet chocolate chips
1/2 c. white chocolate chips

DIRECTIONS:

Preheat oven to 375 degrees. Get out two baking sheets and set aside.

Using a mixer, cream together the butter and sugars. Once light and fluffy, add the egg and vanilla and beat well. Add the baking powder, then gradually add in the flour, beating until incorporated. Stir in the chips. Scoop out the dough using a small ice cream scoop or ~2 T. measuring spoon. Arrange the spoonfuls of dough 3 inches apart on the baking sheet. Using a glass dipped in flour, press the cookies down flat.

Place baking sheet on the middle rack in oven and bake 10 minutes. Remove from oven and carefully transfer cookies to a wire rack to cool. For softer cookies, store in an airtight container after just a few minutes. For crisper cookies, allow to cool completely before storing in an airtight container.

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4 Responses to Vermontsters

  1. Get me around cookies and I make googly-eyed blue monsters look like they’ve got table manners! :)

  2. I once won a local competition with my Monster Cookies! Only mine were a lot less, um, dignified than yours. Because the “monster” part of mine was that I dumped everything I could find in the kitchen into them.

  3. shambo says:

    My favorite “American” cookie. I love homemade chocolate chip cookies but never make them. I’d love to have one of your monsters right now.

  4. Christy says:

    I always thought cookie monster was fairly civilized myself. My kids told me a while back they were going to change him to veggie monster or some such nonsense, but I don’t believe it ever panned out. Thank goodness.

    Katie, your monster cookies sound like they could have gone very very right or very very wrong. So glad they worked so well!! I like lots of add-ins in my cookies. Oats, dried fruit, choc chips, coconut, nuts, jam, drizzle, jimmies, bring it ON.

    Shambo, I so wish I could have shared these. I baked several dozen before we left for Vermont and they were gone before vacation had begun.

    PS: They make superb cookie halves for ice cream sandwiches!

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