Rinn's Cookie Base

This recipe is my new cookie base.  Sadly, I didn't keep track of where I found the one that it originally came from, but it doesn't really matter, as I have messed with it hard core.  It came from me running out of brown sugar, and my class being promised cookies for tomorrow.  So, I looked up "can I make my own brown sugar?" PCHAW-Google gives me directions (2 Tbsp Molasses to 1 Cup White).

You need:

2 cups and 2-3 spoons full of all purpose flour
1/2 tsp soda
1/2 tsp salt
1 1/2 sticks butter, melted
1 1/2 cup sugar
2 Tbsp. molasses
1 egg and 1 egg yolk
3 tsp vanilla

To make chocolate chips, add a 12 oz bag of semi-sweets, or whatever.  But, this is meant to be a base, so throw a cup to two cups of your favorite goodies in there and roll with it.

Mix together sugar, egg and yolk, melted butter and vanilla.  Add molasses. Add baking soda and salt.

Add flour 1/2 cup at a time.  Spoon flour into 1/2 cup and level off, then add to mix. Stir in, and repeat until you have reach 2 cups.  Spoon in 3-5 spoons of flour more.  Add your goodies.

Wrap your cookie tray in foil.  I don't know why, it just works better, and then you don't need to grease anything (or clean anything). Plus, it's recyclable in most states.  Using a spoon, the one you eat your ice cream with (no, the NORMAL one), spoon out small spoonfuls of dough about 1-2 inches apart.

Bake at 325 F.  7 minutes, flip tray, 10 minutes more, or until slightly golden and a tad soft in the middle for a nice cookie with crunch.

If you like them soft, cook for less time, try 4 and 4, with them a little softer in the middle then normal.

DO NOT ROLL IN BALLS! Why, I have no clue, but the original recipe made it very clear that the dough needed to be rough.  If you want larger cookies, it suggested using a 1/4 cup, rolled in a  ball, halved, and the smooth sides stuck together before putting it on the tray to bake.

Bon Appetite!