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These Double Caramel Waffle Cookies Taste Like Your Childhood! 

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       Not that I know what your childhood was like, let alone what the defining tastes of it were, but I’m assuming these will give you such nostalgia you’ll be compelled to call your best friend from day camp.
    This evening, I felt compelled to make caramel cookies with these fancy new accidentally vegan products (caramel extract and caramel chips!! score!) I found. I winged a recipe, expecting (hoping?) to test a few batches to get it right, but I loved the first ones! As I bit into my first of many, I realized oh my god I know this taste! But what was it? It was CHILDHOOD .

    But telling myself “it’s just childhood!” wasn’t going to cut it. I needed to figure out what it was! I had vague flashes of memories of eating really fast breakfasts before going to, well, day camp. But that wasn’t a lot to go on, except to recall that I was around age 8 because I went to overnight camp at age 10 like a badass mofo. So hmm what did I used to eat for breakfast when I was 8? Oh yes! Microwave pancakes and Eggo waffles!! These taste like microwave breakfast doughs? That isn’t a huge selling point, I guess. Also it isn’t exactly right. We are getting closer though! 
    Luckily, husband came home and tried one and said, in the nicest way, that it tasted like cheap maple syrup, or really cheap pancake syrup that has no real maple in it. Yes! That’s it! These cookies, these magical flashback cookies, taste like the melted butter-cheap pancake syrup mixture my mom would make my brother and me for our microwave pancakes and waffles! THE BEST THING EVER! IN COOKIE FORM! Hence why I’m calling them waffle cookies. They taste like the waffles of childhood. Cue the music. 

CARAMEL WAFFLE COOKIES
Makes about 9 cookies
Ingredients:

  • scant 1 cup all-purpose flour
  • 3/4 cup brown sugar (loose, not packed)
  • 2 teaspoons agave nectar or maple syrup (though cheap pancake syrup would be more appropriate)
  • 1/4 cup canola oil
  • 1/4 unsweetened soy/almond milk
  • 1 teaspoon caramel extract or caramel flavor
  • dash salt
  • 1/2 teaspoon baking soda
  • 1/2 cup caramel chips

Directions:

  1. Preheat oven to 375F. 
  2. In a mixing bowl (adurrr), mix your sugar and oil. Beat well until the sugar is dissolved.
  3. Add the agave, oil, milk, and extract. Mix very well.
  4. Add the baking soda and salt and mix.
  5. Add the chips and the flour while stirring continuously. Mix well using your guns until you have a cohesive wet dough.
  6. The dough should be quite sticky, so just drop spoonfuls onto a parchment lined cookie sheet. Don’t try to shape them or you will be covered in stickiness. 
  7. Bake for 9 minutes.
  8. ENJOY YOUR CHILDHOOD. 

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I continue to post pictures of the steps just because I know you love it

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This is what stuff looks like while baking in an oven aren’t you pleased I’m sharing?

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ME WANT COOKIE
    For those in the London area, the products I used are Dr Oetker’s caramel flavor (I’m sorry, flavour) and random caramel chips from Kosher Kingdom in Golders Green (that shop is a veritable gold mine of accidentally vegan baking chip flavours). For those in America, if you can’t find your own versions, I’d be happy to bring you some in January if you want to meet me in NYC. It’ll cost you either the price of a Broadway show ticket OR enough food to satisfy me at Cinnamon Snail. Hahahah you think you know which one’s cheaper! That’s adorable! 
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