The Can't Cook Book: Recipes for the Absolutely Terrified! (48 page)

Chocolate Chip Cookies

ACTUAL WORK TIME:
20 minutes |
TOTAL TIME:
50 minutes |
SERVES:
32 cookies

Julian Seinfeld loves to bake these cookies. He is a child. I know you can make them, too.

Tools needed:
2 rimmed sheet pans, parchment paper, medium bowl, large mixing bowl, electric mixer or wooden spoon, silicone spatula, measuring cups and spoons, large spoon, wire rack, kitchen timer, metal spatula.

Don’t Panic:
Remembering to take the butter out way beforehand always trips me up. Other than that, it’s measuring and mixing. At the end, you get a cookie prize.

1.
 At least an hour beforehand,
take
the butter out of the refrigerator and let it come to room temperature.

2.
 
Heat
the oven (with two oven racks toward the middle) to 350°F.
Line
2 rimmed sheet pans with parchment paper.

3.
 In a medium bowl,
measure
and
whisk
together the flours,
*
baking soda, baking powder, and salt.

4.
 In a large mixing bowl,
combine
the butter, brown sugar, and granulated sugar and
beat
with an electric mixer on medium-high speed (or by hand with a wooden spoon) until fluffy, 2 to 3 minutes, scraping down the sides with a silicone spatula as necessary.
Stop
the mixer;
add
the egg and vanilla, then
beat
in.
Scrape
down the sides. With the mixer on low speed,
use
a large spoon to gradually
add
the flour mixture, and
mix
until just incorporated.
Stir
in the chocolate chips.

5.
 
Drop
the dough in 2-T. balls 2 inches apart onto the prepared pans.
Bake,
rotating the pans 180° halfway through, until the edges are golden brown and set (the center will still be quite soft), 14 to 18 minutes.
Let cool
on the pan 5 minutes before transferring to a wire rack.
Repeat
with the remaining dough.

6.
 Once cool,
store
in an airtight container for up to 4 days.

Oatmeal, Maple & Raisin Cookies

ACTUAL WORK TIME:
15 minutes |
TOTAL TIME:
35 minutes |
MAKES:
26 cookies

An old-fashioned crispy-chewy-sweet treat. My man Jerry Seinfeld is all over these.

Tools needed:
2 rimmed sheet pans, parchment paper, medium bowl, whisk, large mixing bowl, electric mixer, wooden spoon, measuring cups and spoons, silicone spatula, large spoon, kitchen timer, metal spatula, wire rack.

Don’t Panic:
Using an electric mixer may put you off, but it’s only about as complicated as using a blow-dryer. Use medium-high speed for beating the butter and sugar, but have it on low speed when you add the flour so you avoid making a crazy mess.

1.
 At least an hour beforehand,
take
the butter out of the refrigerator and let it come to room temperature.

2.
 
Heat
the oven (with two oven racks toward the middle) to 350°F.
Line
2 rimmed sheet pans with parchment paper.

3.
 In a medium bowl,
measure
and
whisk
together the flour,
*
cinnamon, baking soda, and salt.

4.
 In a large mixing bowl,
combine
the butter and sugar and
beat
with an electric mixer on medium-high speed (or by hand with a wooden spoon) until fluffy, 2 to 3 minutes, scraping down the sides with a silicone spatula as necessary.
Stop
the mixer;
add
the egg and maple syrup, then
beat
in.
Scrape
down the sides. With the mixer on low speed,
use
a large spoon to gradually
add
the flour mixture and
mix
until just incorporated.
Stir
in the oats and raisins.

5.
 
Drop
the dough in 1 T.-size mounds 2 inches apart onto the prepared pans.
Bake
, rotating the pans 180° halfway through, until light golden brown, 12 to 15 minutes.
Let cool
on the pan 5 minutes before transferring to a wire rack.

6.
 Once cool, store in an airtight container for up to 4 days.

DROPS

ACTUAL WORK TIME:
15 minutes |
TOTAL TIME:
15 minutes |
MAKES:
24 to 26 drops each

These are heavenly. Made in the food processor, these no-bake cookies are wheat-free/dairy-free/vegan.

Don’t Panic:
These are a no-brainer, once you are comfortable with that food processor. (DO IT!)

Place
the dates, cherries, and ginger in a food processor and
pulse
until finely chopped.
*
Add
¹
/
₂
c. of the coconut, the almonds, almond butter, coconut oil, and salt and
pulse
until chopped but not finely chopped.
Add
the cereal and
give
it a few quick mini pulses only to combine (you don’t want to completely crush the cereal). Using the palms of your hands,
form
into small, two-bite-size drops.
Roll
in the remaining
¹
/
₄
c. coconut.
Store
in an airtight container for up to 5 days.

Tools needed:
food processor, measuring cups and spoons.

*
How-to:

Use a food processor