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When my sister
said she wanted cookies, I had to deliver (plus I enjoy cookies). We make the
most cookies around Christmas
with sporadic batches all year round. But as much as I love cookies, mine are
never as perfect as I hope they would be. They end up misshapen, over-cooked,
under-cooked, too this and not enough that, never the consummate cookie that I
would eagerly overindulge in.
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My sister, with
her excellent taste and desire for fun sweet thangs, picked out these Salty Ritz
Cracker Oatmeal Cookies (!!!) from Cookies
and Cups. There was no way I could not make them. I ran into these Hi Hat Chocolate
Cookies on the sweets blog and was totally crushing on the chocolate
chocolate chip cookies underneath the seductive buttercream and chocolate
shell. So I decided to make both. Boom!
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And it was
awesome. Not only did they look like beautiful perfect cookies, they tasted
like the bomb.com. Like so awesome that I had to eat one of each every time,
because there was no possible way to decide which I preferred. What I really
would have preferred was every single one of them in my belly, but I did share
(kinda).
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The Ritz Cracker
Oatmeal cookies were buttery and moist, sweet and salty. The balance was
impeccable with a melody of textures—chewy oats and creamy white chocolate
chips. Crunchy salt crystals, cracker bits with one of those insanely sweet
chips made for the perfect bite. My mouth is watering for these magic goodies.
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And the
chocolate cookies were just as divine, maybe my best-baked batch of cookies
like ever. I used 2/3 cup white chocolate chip and the remaining third was
regular chocolate chips as I don’t like too too much chocolate. Just enough
sweet to counter the bitter cocoa while keeping the luxury. I really want some
of these right about now too.
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There is no way
to choose which I loved more because they were so different. Other than being absolutely
delicious, the only thing these two cookies had in common was their affinity for
milk.
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food for thought...