Friday, March 16, 2012

Franklin's Sub-Par Cookies

We have a happy history of making the recipes featured in storybooks. Willow has actually made Amelia Bedelia's cake several times over the past 18 months or so, checking out the book each time to get the recipe, and the girls often ask to make food from their Dr. Seuss Cookbook (We've never actually made the green eggs and ham, but we did make the Pink Ink Yink Drink last week).

A couple of days ago I read Franklin and the Cookies to Sydney, and behold! In the back of the book was a recipe for FRANKLIN'S COOKIES!!! Even more amazingly, we actually had all the ingredients for the cookies (sugar and chocolate chips are hard to keep in our house, because we tend to use them up as soon as we buy them, and then we're just out until the next grocery store run), so we hopped to it almost immediately:

I was a little suspicious of the recipe because it called for a LOT of sugar, and it did some weird things, like not asking the child to cream together the butter and sugar, or instructing her to mix the dry and wet ingredients separately--reminds me of how I used to cook before I knew better, actually, which is why I was suspicious.

And, yeah...

The bad news is that it's not a good cookie recipe. The cookies spread beyond all reason, so that the spacing that you see above resulted in basically a giant cookie cake-type creature. They were WAY too sweet, and since the sugar was never creamed, you could actually see the sugar crystals in each cookie.

But of course, that's just my boring adult perspective. To Sydney, of course, and as it should be, these cookies were perfect. They were sweet, they were chocolate, they were Franklin's own freakin' cookies!

And she made them all by herself. How good does that taste?

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