Caya's Cookies

Now that we’re firmly in back-to-school mode, lunch treats are highly in order, so I’m sending you off into the weekend with these very kid-friendly and (other beings too), Caya’s Cookies. Confused just a bit? Read on and all will be made clear!!

This is Caya. Yes, Caya is a dog (or maybe a deer, we’re not exactly sure sometimes) and no she’s not exactly mine—she belongs to one of my sisters, but I do so love her like she is my own! Now, there are a few things you have to know about this very unusual canine. First and foremost, she is the sweetest, most gentle creature on earth. Second, she has lots of fears (she was a rescue so who knows what happened to her). Look at those soulful eyes! We always say that if she had human shoulders, they’d be hunched up, worried that something bad was about to happen. She’ll bark and bark at strangers (especially men) but as soon as they make eye contact, she’ll retreat and hide. Poor thing!

But probably the most unusual thing about her is that this is a dog that pretty much does not care about food. I mean, really not at all. If you’re handing out dog treats to any of the other dogs in her family, she will politely come over and sniff, as if to say “thanks, but I’m good”. If, during a family meal, food falls to the floor, she leaves it alone. Honestly, she just does not seem interested. The only time she begs at all (if you can even call it that) is when my brother-in-law is grilling some chicken and she will very gently put her snout on someone’s lap for a piece or two, taking it in a dainty, careful way, never even grazing your fingers with her teeth.

So what a shock to recently find that Caya LOVES these simple classic cookies!!! That she actually seeks them out! Can’t say that I blame her. They are super delish!

Buttery, chewy and sweet, but not overly so, they’re a human family fav too! No bells and whistles, just a lovely simple, old-fashioned, comforting cookie that melts in your mouth!! YUM!!

And they come together quickly and easily with pantry and fridge staples so you can pretty much make them anytime the urge strikes without a trip to the store.

Good enough for Caya…and good enough for all us humans too! Bake up a batch this weekend and give all the species in your life a little extra joy!!!

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Caya’s Cookies

Makes about two dozen cookies

Prep Time: 15-20 minutes; Bake Time: 11-14 minutes

Ingredients

• 2 ½ cups plus 1 tablespoon unbleached, all-purpose flour

• ¾ teaspoon baking soda

• ¾ teaspoon salt

• ¼ teaspoon cream of tartar

• 16 tablespoons (2 sticks) unsalted butter, room temperature

• 1 ½ cups sugar, plus extra for rolling cookies, divided

• 1 large egg

• 1 large egg yolk

• 1 tablespoon vanilla extract

The Recipe

1. Center an oven rack and preheat to 350ºF. Line 3 large rimmed baking sheets with parchment paper and set aside.

2. In a medium bowl, whisk together the flour, baking soda, salt and cream of tartar.

3. In the stand bowl of an electric mixer, use the paddle to beat the butter on medium for about 1 minute, until softened and creamy. Scrape down the sides with a rubber spatula and add the 1 ½ cups sugar. Beat on medium for a few minutes, until the mixture is light and fluffy, scraping down the bowl as needed. Add in the egg, yolk and vanilla and beat together. On low speed, add the flour mixture, beating until just combined.

4. Put a little sugar in a small bowl and form the cookies into scant 2 tablespoon or 40 gram balls and roll them in the sugar to coat them all over before placing them on the baking sheet. These spread quite a bit so space them well and cook only 8 on a sheet at a time.

5. Bake the cookies for 6 minutes, rotating the pan and then bake again for another 5 minutes and check. You want these to get a little colored and have the sides set but not a deep golden brown or they won’t be chewy (that said if you want a crunchier cookie, go ahead and bake a little longer.) If the cookies seem too soft after the 11 minute mark, bake for another minute or so and check again.

6. Let cookies cool on the sheet on a wire rack for 5-10 minutes and continue to bake the other sheets. Transfer cookies to wire rack to finish cooling completely, then serve. Store these in an airtight container at room temperature for a few days.

Enjoy!

Note: Recipe adapted from 100 Cookies by Sarah Kieffer. I cut the sugar by ¼ cup in the dough and roll the balls a little smaller too to get 2 dozen.