Coookieess

I hardly bake. I made these one day. They were crazy good. Maybe they will be next time?

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 sticks butter, softened
1 1/2 cup natural sugar
2 eggs
4 tablespoons honey
1 tbsp vanilla bean paste (Fresh Market)
1 1/2 tsp ground dried ginger
handful dark chocolate chips
2 tbsp pistachios
2 tbsp cashews
2 tbsp pecans
2 tbsp craisins

Utensils:
1 large bowl
1 small bowl
1 fork
2 knives
1 measuring cup/tsp/tbsp
Cutting Board

Preheat oven to 400 degrees. 

Combine flour, baking soda, baking powder and salt in the smaller bowl.  You wont need it until after the next step.

If you used the whole dried ginger root, then cut off a piece and chop it up till it is of a ground consistency.  Put the pecans, craisins, pistachios and cashews together and chop them up as well.  Not too much, but enough to show small pieces of nuts and craisins throughout the cookie.


Put butter and sugar in a bowl, using the two knives to cut the butter into the sugar and then using the fork to make the mixture light and fluffy.  Add eggs one at a time until smooth.  

Add dry ingredients and blend well. 

Spoon dough on greased pan, keeping them about 2 inches apart (even though they will probably still melt together).  Bake for 10-15 minutes, checking on them after 10. Transfer to cooling rack or plate until they cool.  Enjoy!  They’re amazing!


Originally, I had looked online for a simple chocolate chip cookie recipe, since I made a batch of pumpkin cookies and they were “cakey.” I had eggs and butter left over and the oven was still going so I figured I would make something else.  Once I found that recipe, I decided I would add things that I thought would be good in the cookies (like ginger, honey, cranberries, cashews, pistachios and pecans).  It freaked me out while cooking them, because I had put too much dough on the pan and it was overflowing into my convection oven (a toaster is pretty much what I work with), but don’t be fooled by the bubbling and melting.  That’s what makes them so good!!! If you don’t want the dough to be as fluid, add 1/4 - 1/2 cup flour to the mixture and the cookies will be less gooey.