My husband has to eat his cookies with a glass of milk. According to him, that’s just the way you do it. He even insisted I only use the pictures with the milk jug for this post. Me? I love cookies with a nice hot cup of tea. Even in the summer.
But no matter what you dunk them in, these cookies will hit the spot. Dark chunks, oats, dried cherries. Speaking of, dried cherries are absolutely the most delicious little things. Unfortunately it’s hard to find quality dried fruit without added sugar or sulfite preservatives. I’ve looked far and wide, and the only brand that has just cherries in their dried cherries is Peeled.
Unless you have a cherry tree, then you don’t need this information. And for the record, I am very jealous.
I love to make the cookies little. In fact, I even named them drops, a word whose definition is little. Little cookies mean you can eat more, of course.
Because you know one won’t be enough.
Ever wondered how to get those perfectly round and consistently sized cookies? Use a cookie scoop or “disher”, specifically I use size 40 (purple) for little cookies and size 20 (yellow) for big ones. I actually use these dishers for all sorts of things, including scooping muffin/cupcake batter or ice cream.
Here’s a picture without the milk.
I hate when he’s right…
Baked goods aren’t turning out the way you like? Check out some tips.
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