There’s always that ONE! That one fussy prat mum who always HAS to outshine the rest!… Always baking up a storm, Pintresting her baby’s nursery in perfect glittery owls & making us other mums look, well …..mediocre!
Well, enough is enough!! I’ts about time us normal, somewhat lazy everyday mums took a stand & showed the prissy Pintrest mums a thing or two!!
So you want your kids to think you’re like the ultimate Pintrest mumma with her FRESHLY baked cookies on tap? Well now you can! With my cheats guide to being that “Cookie Baking Mum”
Yes, the kids will be impressed & so will their friends…. Who doesn’t love visiting a friends & being offered a freshly baked cookie by their mum?
Here I used chopped Reeses Peanutbutter Cups & White Chocolate & Sprinkles for my Funfetti cookies, but feel free to use what you fancy, because this recipe is for a cookie dough that you can adapt as you like. If you like oats, raisins, nuts, chocolate, or sprinkles for Funfetti cookies, then this is for you because, it’s up to you!
Best part is we are going to freeze these in batches, that way you will always have freshly baked cookies whenever you need them! Kids got a play-date? whip out a batch! A friend popped round for a cuppa? Serve up those bad boys!
I’ts the ultimate cheat way…. but I’m not gonna tell them, so let’s get on with it!
- 3/4 Cup granulated sugar
- 3/4 Cup packed brown sugar
- 1 Cup butter or margarine, softened
- 1 Teaspoon vanilla
- 1 Egg
- 2 1/4 Cups All-PurposeFlour
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 2 Cups nuts/raisins/chocolate chips/sprinkles/dried fruits (your choice)
- Heat oven to 375ºF.
- Mix sugars, butter, vanilla and egg in large bowl.
- Stir in flour, baking soda and salt (dough will be stiff).
- Stir in nuts/chocolate chips, whatever you’re using.
- Roll into balls and chill for 10 minutes if baking now (this prevents extra spreading and joining together on the baking tray) Or freeze all in batches (method explained below) Put the dough balls 2 inches apart onto a baking tray lined with some baking paper.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly, remove from baking sheet. Cool on wire rack.
Since this is a big-batch recipe, freeze the extra dough you’re not baking this time. Drop the dough balls on a baking sheet lined with baking paper and freeze. Once the dough balls are frozen, place them in an airtight container or freezer bag and store in the freezer. When it’s time to bake the cookies, pop them out of the freezer & onto a lined baking sheet, add about 5 minutes to compensate for the frozen dough, once they begin to soften slightly, press them down a little with a fork & continue to bake.
Watch the kids (and adults) demolish those freshly baked bad boys!! – Thank me later!
Which little extras would you put in your cookies? Maybe a favourite chocolate you’d like to add to yours? let me know in the comments & we can exchange ideas!