I’ve become more interested in memorizing recipes.
That was fine in 2006 B.C. (before children) but now that I am constantly making this batch of cookies, or that batch of cupcakes (always at 11pm I might add) I have found it very helpful to be able to get out some flour, sugar, and chocolate and throw it together without stopping every 5 seconds to check and see what I’m supposed to do next.
This is my newly memorized cookie recipe that I adore because it is the most versatile thing around. The flour, baking soda, salt, sugars, vanilla, and eggs always stay the same. As does the fat —I always use extra-virgin coconut oil so they are dairy-free but feel free to substitute the same amount of unsalted butter (that would be 2 sticks). The rest is adaptable to whatever you have on hand. Want chocolate chip cookies? Okay, take out the oatmeal, coconut, and lime zest and add a bag of chocolate chips. Peanut butter? Omit the same ingredients and add 1 cup peanut butter, want to add dried tart cherries to that? Add 1 cup of cherries with the peanut butter.