Each year a friend hosts a cookie exchange party of epic proportions. (One year she had us all bake 13 dozen cookies.) Her party is epic, and my status is legendary. The first year, I made Christmas Tree Sprits cookies. They were great, but so did someone else. Boo. Year two I became a legend. I wanted to make my family recipe for Forgotten Cookies (meringues). Dun, dun, dun… The fail that everyone is still talking about. Last year, I went simple with Sprinkle Cookies (sugar cookies). They were hockey pucks, but tasty.
This year would be different.
Or would it?
Because I have exhausted my favorite cookie recipes, I decided to go out on a limb and try something new. (Danger, danger!) Being cautions I decided to start early, so a week out I headed to the store for my ingredients. Got all the way through the check out process and… realized I left my wallet at home. (Deep breaths…)
After successfully getting my ingredients K and I went to work. We had a blast making our cookies, until it came to taste testing. Not just hard, not just flat, just gross. Really ick.
Then I read the package.
In addition to a brand new recipe, I also used a new product — Domino Light Sugar (made with a sugar and stevia blend). Right there, clear as day, it says to use HALF the sugar called for in a recipe when substituting. Too bad I didn’t read the package before I baked.
I quickly threw together another batch. Guess what? Fail number two. Because I used most of my ingredients on the first batch, I used some flour I found in the pantry. It turned out that the flour was WAY stale, and so were my cookies.
Finally, it was the night before the big event. With new flour and the right amount of Domino Light Sugar I went all in – eight dozen at once.
And guess what, they were really good.
Enough chit-chat. Here’s the yummy recipe.
- 1/2 cup – butter or margarine, softened
- 1/2 cup – Domino Light (remember if you use sugar – double this)
- 2 – large eggs
- 2 tsp. – vanilla extract
- 2 cups – all-purpose flour
- 1/2 tsp. – baking powder
- 1/4 tsp. – salt
- 6-8 crushed Oreos
- A handful of mini semi-sweet chocolate chips
In a large bowl, beat butter and Domino Light with an electric mixer on medium speed until creamy. Add eggs, one at a time, and vanilla extract: beat until just incorporated. In a separate bowl, combine flour, baking powder and salt. Slowly pour flour mixture into butter mixture; mix until blended.
Fold in crushed Oreos and chocolate chips. (I decided the cookies look best when the Oreos are in chunks not fine crumbs – FYI.)
Divide dough in half and shape into two logs, wrapping each in wax paper. Refrigerate for at least 1 hour or until firm.
Preheat oven to 400°F. Line cookie sheets with parchment paper; set aside.
Remove one log at a time from the refrigerator. Slice, place cookies onto cookie sheet and bake for 8-10 minutes or until edges of cookies are slightly light brown. Cool for 15 minutes on cookie sheet, then remove cookies onto a wire rack to cool completely.
Yields 2 dozen cookies.
The big question, can you tell these are made with light sugar? Not at all. They are delish, and that’s coming from a gal who doesn’t eat anything “light.”
Learn more about Domino Light and get a coupon.
Oh and in case you are wondering, why yes, I did make this up using a basic sugar cookie recipe. Enjoy!
What is your favorite type of cookie?
I received a promotional item to facilitate my baking adventure, however, all thoughts and opinions are my own.0