Tuesday, November 01, 2011

Unhealthy Snickerdoodles = Happy Me

Halloween is officially over and apparently so is fall on the East Coast. It's still mostly Summer over here in the NorCal area... I actually broke a sweat on my lunchtime walk around the block yesterday! 76 degrees in Santa Rosa. Gotta love Cali! I recently started following How Sweet It Is, a blog which I prolly should have stayed far, far away from. Why? Because I discovered these in my email a few weeks ago and promptly printed out the recipe. In an effort to not royally screw up the goodness that is a Snickerdoodle in any way, shape, or form, the only change I made was to use 1/2 real sugar and 1/2 Stevia In The Raw. You'd never even know it. I was hesitant to do the apple sauce substitution since there is only one egg, but it does take a whole stick of butter too. Maybe next time I'll replace half the butter with apple sauce and see how it goes. Here's my version of the recipe (note that I intentionally did not figure out the nutritional value of each cookie. It's better this way, I promise):

Snicker-Chip-Doodle Cookies

makes approx 20 cookies

1/2 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup Stevia-in-the-Raw
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons 2% milk
1/3 cup chocolate chips
1/2 cup toffee chips
2 Tbsp sugar + 1 1/2 teaspoon cinnamon for dipping

Preheat oven to 375 degrees F.

Cream butter and sugar with an electric mixer until fluffy, about 5 minutes. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together (I did not need to add more milk). Fold in chocolate and toffee. Refrigerate for 30 minutes.

In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Bake for 8-10 minutes.

1 comment:

Sarah said...

Made these again... and upon realizing we had no eggs, substituted the egg with 1/4 cup plain unsweetened applesauce + 1/2 tsp baking powder. Came out a little gooier and less cakey but good! I think I may have also undercooked them a little... but I figured that since there was no raw egg in there that it didn't matter ;)