Triply Bad Decision Cookies

Like most of the bad decisions I make, these cookies were inspired by equal measures of boredom, hunger, and reality television. "Top Chef: Just Desserts" regularly leaves me feeling as if I do not get some sweets right now I am going to rip your heart out of your chest and eat it so help me God. So, unlike making a decision of a murderous nature, I made these cookies. They're pretty much just the chocolate chips cookies I made last month, but with butterscotch, milk, and white chocolate chips. They're very good with milk (or the blood of your enemies, if you're in to that kind of thing).

I recommend making these cookies whenever you are about to do any of the following: make toast in the bathtub, joust with a narwhal and/or unicorn, jump through a closed second story window a La Quinta Inn in Walla Walla, Washington, shut your sister's head in a car door, read Finnegans Wake, vacuum your oven, talk about Proust in a non-classroom setting without sounding like an asshole, or attempt to eat chicken wings in a ladylike manner.

Gluten-Free Flour Mix

Ingredients:
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour

Mix flours together well.

Chocolate Chip Cookies

Ingredients:
2 1/4 cup Gluten-Free Flour
1 teaspoon baking soda
1/4 teaspoon xanthan gum
1/8 teaspoon salt
2 sticks butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla
1 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup white chocolate chips

*GASP*

Mix together flour, baking soda, xanthan gum and salt. Cream the butter and sugars until fluffy. Add the egg and vanilla. Slowly add the dry ingredients, then stir in the assorted chips. Refrigerate dough for one hour. Pre-heat oven to 350 degrees. Scoop dough on to cookie sheets, leaving three inches between cookies. Bake for 10-12 minutes. Cool on a wire rack.






















BONUS LINUS SHOT:

In which Linus examines my laptop.

Chocolate Chip Cookies

A few weeks ago I was really craving sweets and we had some people coming over for a game of Munchkin, so I made a batch of gluten-free chocolate chip cookies out of "Gluten-Free Baking" by Rebecca Reilly. They turned out very well. I overcooked them a bit, but even the day after I made them they were delicious and not too dry.

This book had a different gluten-free flour mix than the bread book does, so I had to make some.

Gluten-Free Flour Mix

Ingredients:
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour

Blend the flours together well.


Chocolate Chip Cookies

Ingredients:
2 1/4 cup Gluten-Free Flour
1 teaspoon baking soda
1/4 teaspoon xanthan gum
1/8 teaspoon salt
2 sticks butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla
2 cups chocolate chips


Mix together flour, baking soda, xanthan gum and salt. Cream the butter and sugars until fluffy (I normally take a break to eat some of this delicious mixture). Add the egg and vanilla. Slowly add the dry ingredients, then stir in the chocolate chips. Refrigerate dough for one hour. Pre-heat oven to 350 degrees. Scoop dough on to cookie sheets, leaving three inches between cookies. Bake for 10-12 minutes. Cool on a wire rack, then enjoy!

There were a lot more, but we ate all of them!