Cookie Snax
Yield depends on how big you make them, from 24 tiny cookies to about 12 three-inch cookies.
Servings
2-4Snacks
Servings
2-4Snacks
Ingredients
  • 2tbs granulated sugar
  • 2tbs brown sugar(light or dark)
  • 2tbs FlourGluten free works too, no need for xanthan
  • 1/4tsp Kosher salt
  • 2tbs whipping cream or evaporated milk
  • 1 egg yolk from a large egg
  • 1/4tsp flavoring of choiceVanilla, or other extract
  • 2tbs Buttermelted and cooled
  • 3/4cup Crispy or crunchy somethingFinely Chopped
Instructions
  1. Pre-heat the oven to 350°F. Line a cookie sheet with a non-stick liner (like Silpat), parchment paper, or non-stick foil.
  2. Combine the sugars, flour and salt in a bowl.
  3. Stir in the cream, egg yolk, and flavoring.
  4. Stir in the melted butter.
  5. Add in your crunchy bits. Make sure your crunchy bits are really crunchy, and finely chopped.
  6. Drop batter by the half-teaspoon-ful, at least 1 inch apart, on a parchment-lined baking sheet. Larger cookies are an option. Flatten or spread slightly to distribute add-ins.
  7. Bake until edges are golden and centres appear set. Baking time will depend on the size of the cookies. Small cookies take more than 5, but less than 10 minutes in my oven.