Gracefully Overcoming

Before: Cookies as they are going into freezer.

After: Broken into pieces with my hands. Picture is after they have been frozen, cooked, cooled, and put away.

Large Batch Chocolate Chip Cookies 
Adapted from Karrie at Happy Money Saver

I tend to cut recipes into half or even a quarter. I like to save flour whenever possible. Typically, I am the one eating the gluten free goodies. This one is easily egg and dairy free. I have discovered an easier way to find dessert recipes is to search for vegan ones. This one is not specifically labelled vegan, but it is what it is–with my adaptation anyway.

Here are the way I did the ingredients when making the cookies (to make 1/4 of a batch):

1/2 C butter
8 tbsp sugar
6 tbsp brown sugar
.75 egg (1 Egg Replacer)
1/2 tbsp vanilla
1.5 cup flour
little over 1/4 tsp salt
little over 1/4 tsp soda
1 C chocolate chips

Using the instructions given in the link above.

The goal originally was to freeze the cookies. So, I put them on a baking sheet to freeze. Once in the freezer, I left them in there for about 2 to 2 1/2 hours. Then when I got them out and realized that it would be impossible to actually freeze them. They were supposed to roll into a ball-like shape, but instead they were runny. So, I couldn’t seperate them from the paper: meaning- they were going in the oven.

Obviously, I made some mistakes along the way. . . . .
BUT, it was a blessing in disguise.

They turned out really crunchy and good.
I even shared!
Weird: In the oven, they all ran over onto another cookie– so resembled a pan of a big cookie (cookie sheet, even). **Update** Turned out  same way when I retried the recipe (making a full batch) also, assuming it is because of the egg replacer or possibly using non-dairy butter.